On 5/14/2021 7:21 PM, bruce bowser wrote:
> 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.
>

A TV program on Nat Geo, To Catch a Smuggler showed some fins going
through customs illegally. They can go for $500 a pound.