Steaks? Explain this to me pleaseQuote:
Originally Posted by USMA65
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Steaks? Explain this to me pleaseQuote:
Originally Posted by USMA65
Sent from my iPhone using Crappie.com Fishing mobile app
That's easy to picture in my minds eye and it just makes me smile.Not at your line breakin , just at the event and hopeless feeling at the time we've all had.Thanks for relating it.Quote:
Originally Posted by Mr. S
Pretty obvious Drumking had the drag loose and showed lotsa patience to horse in his 11 lb , 5 oz flat...
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Greenfish, I have never steaked a catfish or any other fish for that matter, but what I think to steak a fish is to make vertical cuts across the back of a whole fish, down both sides to the desired thickness. Then cook it, how I don’t know? I don’t mess with the bones. Someone who knows please edify all of us and give us the reasons why this is so good. Grin.Quote:
Originally Posted by GREENFISH
:Rofl I did not horse this catfish. He horsed me. Grin. It was all I could do to hold on and keep my wrist from hurting so badly. I set the drag on all my reels to less than half of the pound test rating. That way even Moby Dick can’t break the line unless it gets into brush or rocks and breaks you off that way. 3 or 4 years ago in that very same area, while fishing with Cuonthelake, I caught a 26 plus pound Flathead on 4 lb test line. It took about 30 minutes and 1/2 mile down the river before the fish gave up. I have it on video, but I’m not sure if we took still pics or not.Quote:
Originally Posted by Snagged again
Snagged, oh the drag was screaming! My line never broke, Suffix Elite is very good line, right DK :biggrin He just came unbuttoned, I got my jig and plastic back. The hook may have gave up I use lite wire hooks.Quote:
Originally Posted by Snagged again
I am from Memphis and many places around there served catfish steaks. A steak is where a whole fish is laid on its side and starting at the tail sections are cut all the way thru the fish and going all the way to the rib cage. Thinner steaks cook more quickly and are my favorite. The taste of any meat is better if cooked with the bone. This is true of beef, pork, chicken and fish. Yes, negotiating the bones can be tricky, but many enjoy whole fish, and all steaks are is mini sections of the whole fish. The old Tackle Box Restaurant in Harmontown, MS, just before you got to Holiday Lodge on Sardis was my favorite place for steaks. But I have had them at Reelfoot, Perryville, TN, on the TN River, down around Shiloh on the TN River, and in Arkansas over the years. We have become a filet culture, but give it a try next time you clean a catfish; you will not be disappointed.Quote:
Originally Posted by GREENFISH
How are they cooked?Quote:
Originally Posted by USMA65
Fried, baked, broiled, smoked?
I've never had catfish steak, but would like to give them a try.
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Fried is the only way I have ever had them.Quote:
Originally Posted by slowhand
Drumking, I am not trying to hijack your thread, but your catching the cat started it all !!! Keep it up, we love your reports !!!
Thanks for the report Dickey. [emoji106] Chadwick Rock ? [emoji848] [emoji846]
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Chadwick Rock is a spot that Dr Phil saw while bass fishing with another friend. He was fishing from the back of the boat and watching the graph when they passed over this spot and Phil saw a huge school of crappie on it and took visual sightings on it and we later searched for it and found the spot, put a waypoint on it and it has produced many crappie for us and that big Flathead catfish the other day. Why the name, Chadwick? I don’t know. If you ever fish with me, I’ll show you where it is. Obviously, I’m not going to over the forum. :RoflQuote:
Originally Posted by Muskrat