Quote:
Originally Posted by cajun65
Ideally, I think the smaller cats would be better tasting, but I know quite a few folks that will cut the filets into strips and fry them and I believe they're okay tasting. Some fish, once they get that big, taste nasty. Not sure about the cats though.
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The taste of the fish depends greatly on the water it lived in and how you clean it. On a catfish there is a membraine lining inside the gut cavity. It is generally silver. If you leave it in, it will taint the taste of the fish. It will tast like the water it lived in. If you remove that lining the fish will have a fresh tast.
As far as the toughness of the meat, it depends on the water movement. If you pull a catfish out of a fast running river it will be a little tougher than one pulled from a farm pond. In a pond they do not develope the muscles like they would fighting the current constantly.