Thread: Catfish/muddy Taste

Best start with fresh fish from good water. Them dress ASAP , perferably fillet while alive. Remove all red meat and fat. Cut these fillets into steaks about 3/8'' thick. Does'nt hurt to soak them too. The larger fish are usually lower quality. The Blues and Channels are best under 5 lbs. Flatheads are best of any size. We never bother with Bullheads as here they are called Mudcats . Time of year can effect the flavor of all fish. Low water in high temps are the worst. The Flatheads caught in winter when lots of fresh cold water is in the lake here is our favorite.

When you do catch some fish that are too fat you can use this method. After cutting up wash quickly in hot salt water with a little vinegar. Don't leave in but a minute. Transfer to other side of sink in water and ice to cool . Then rinse and bag to freeze or drain to fry. The larger Blues out of the Arkansas River tend to be fat and stronger tasting.