You all look like your having a great time! And what a nice fish to catch. I'd get him on the BBQ for this afternoon. Happy Easter!
My father would run trot lines out on Lake Livingston years ago, catching yellow catfish, some weighing 80#'s. He would trim & filet them cutting off all fishy fat, leaving only delicious white chunks of fish meat. (Out of 50# fish usually producing 5#-7# of meat) These 3-5 ounce pieces would be coated in a garlic/cornmeal crust & deep fried. Served with homemade tarter sauce, salad & hush-puppies... So good, you'd slap your grandma! J.T.
We stocked it with hybrid catfish, the kind they grow for restaurants. They have some fat, but not as much as a most wild catfish.
I imagine yours taste better than the usual 'farm raised' on dogfood, etc. It's the large 'free-range' cats that really need the fat trimmed. If not, a real gamey-fishy-oily taste. When we were out of catfish and having to purchase from local fishermen we found that the 3-6lb-ers tasted best. J.T.
Those pictures remind me of the days my parents lived just outside of Columbus. Nice catfish! @Inspector43 Is Mikeska's BBQ still open?
We put these in when they were fingerlings. They get clean, airyated water to live in. They have very little fat on them. I always liked the 2 to 3 ponders for taste in wild catfish.
