On Friday, May 14, 2021 at 5:25:08 PM UTC-4, dsi1 wrote:
> On Thursday, May 13, 2021 at 2:59:18 PM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
> > > > cshenk wrote:
> > > >
> > > > > Result. Very tender, very good. I rate this a 4 only because I
> > > > > know it can be tender but if you use a real scale for your home
> > > > > cooking, 4 is a very good marker.
> > > > Clarification. It's hard to make Catfish not tender. What I meant
> > > > is more spice might make this hit my 5 scale for home. It has to be
> > > > one that can deepfry and hold but I didn't try it.
> > >
> > > My brother took us catfish fishing in the Nuuanu Reservoir. We caught
> > > some big ones and we took it home and fried it up. It's kind of a
> > > tough fish to cut up but it the fillets were large and beautiful
> > > looking. It was a firm and tender fish i.e., the perfect texture for
> > > fish. The main problem is that it tasted awful. That was a big damn
> > > shame.
> > >
> > > http://www.mikescatchreport.com/2008...08catfish.html
> > The taste may have to do with Hawaii versions (and what they are
> > eating) or just not grown up on it. Hard to say.
> The locals are certainly not used to eating fish from out rivers and canals. The good news is that we got all the lousy, dirty, stinkin', tilapia you can eat!

I heard that shark fins are what's hot.