On Fri, 28 Dec 2007 20:35:28 -0500, "Michael \(Piedmont\)"
> wrote:


>
> 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.
>
I never knew that. I always lop off their tails and hang them up by
their mandible for an hour to let them bleed. A bloodless catfish
never tastes muddy.