AllenOK
Executive Chef
I caught my first one a couple of nights ago, a little over 7 lbs. I started cleaning it in my usual way, by using my hatchet to cut off the tail, then hanging the fish from a tree in my front yard to let it bleed out. After the fish died, I started to fillet it. I quickly noticed that even though the fish is "dead", the muscle tissue would clench right where I was cutting. Ok, that's a little odd......
Then I noticed that the ribs are a little different. They go back further along the body, but don't curve back towards each other like most fish. I did notice that the "belly meat" is a LOT thicker than in other catfish, and I've heard of a lot of the folks that fish for these things save the belly meat, so I cut that out and saved it.
Now, I've got to cook the stuff. I'm looking forward to that. I've heard that flathead meat is the best-tasting of all catfish, as they go for live prey almost exclusively.
Then I noticed that the ribs are a little different. They go back further along the body, but don't curve back towards each other like most fish. I did notice that the "belly meat" is a LOT thicker than in other catfish, and I've heard of a lot of the folks that fish for these things save the belly meat, so I cut that out and saved it.
Now, I've got to cook the stuff. I'm looking forward to that. I've heard that flathead meat is the best-tasting of all catfish, as they go for live prey almost exclusively.