--

Blinky the Shark wrote:

> Michael (Piedmont) wrote:
>
> > Catfish - How to Catch 'Em and Cook 'Em
>
> Yum!
>
> > By Pat Leff Hartwell
> > (As published in Utah Fishing magazine)
> >
> > "How did you catch that thing? What do you do with it?"
> >
> > These are two of the most common questions my husband and I are
asked
> > when we come into dock with a livewell full of catfish. The old opinion
> > sticks, no matter how worldly and informed people become, that catfish
are a
> > trash fish and therefore not fit for eating.
> >
> > They are not inedible, folks, and you don't have to be poor and
living
> > on the Bayou to enjoy them. It seems that most folks simply are
uneducated
> > about catfish and the few who do enjoy this tasty whiskered fellow are
> > criticized. I am here to support those fellow catfish lovers and to
> > encourage others to try something new...
> >
> > http://www.utahoutdoors.com/fishspec...tfishhowto.htm
> >
> > Make a note that in the article it suggests to pre-soak catfish in
> > salted water or milk a few hours before cooking to relieve the muddy
taste.
>
> Hmmmm. I love catfish, and I've never noticed a "muddy taste". I've
> never had home-caught catfish though...just store-bought; I wonder if
> that's the difference.


Blinky, catfish are *extreme* bottom feeders (like carp) and they will
scavenge the bottom of wherever they are for food...like carp they will eat
mud or even sh*t.

The catfish we buy in the stores now are largely farm - raised in ponds,
they are fed scientifically - made catfish food...that's why their flesh is
relatively white, mild, and so no "muddy" taste...

Catfish are also VERY lazy piscines, they are not fast - moving like
sharks...

At Asian markets here in Chicawgo they sell whole undressed catfish,
complete with the barbellish - like "whiskers"....hadn't seen that since I
was a kid (I grew up a coupla miles from the Mississippi River in
Illannoy}...


--
Best
Greg