Roy MacDonalds wrote:

> Dave Smith wrote:
>
> > On 2021-05-11 7:22 p.m., Sheldon Martin wrote:
> > > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > > On Tuesday, May 11, 2021 cshenk wrote:
> > > > >
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time but
> > > > > like ideas for other ways you actually done and liked.
> > > > >
> > > > I've only had it breaded in cornmeal and fried. Farm-raised
> > > > only.
> > >
> > > Anyone who has had an aquarium knows that catfish are the tank's
> > > shit eaters... fact!
> > >
> >
> > Perhaps that is the reason that catfish has such a soft texture. I
> > have had it a few times and don't much care for it.
>
> Ask them, theyre here. "You can stop saying that now. Thank you."

Ask them, theyre here. "You can stop saying that now. Thank you."

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Sqwertz wrote:

> On Tue, 11 May 2021 20:41:45 -0400, jmcquown wrote:
>
> > All fish eat stuff like that. You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely
> > clean water, do you? Fish aren't particularly choosy about what
> > they eat and they do all poop in the same water they dine in.
>
> Herring come from pretty clean waters (compared to most fish), and
> they are healthy for humans, sustainable, and they aren't bottom
> feeders (they don't eat shit). And I just ate a whole one 30 seconds
> ago (a rollmop).
>
>
> -sw

Ask them, theyre here. "You can stop saying that now. Thank you."

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Dave Smith wrote:

> On 2021-05-11 8:41 p.m., jmcquown wrote:
> > On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> > > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > > On Tuesday, May 11, 2021 cshenk wrote:
> > > > >
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time
> > > > > but like ideas for other ways you actually done and liked.
> > > > >
> > > > I've only had it breaded in cornmeal and fried.Â* Farm-raised
> > > > only.
> > >
> > > Anyone who has had an aquarium knows that catfish are the tank's
> > > shit eaters... fact!
> > >
> > All fish eat stuff like that.Â* You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely
> > clean water, do you?Â* Fish aren't particularly choosy about what
> > they eat and they do all poop in the same water they dine in.
> >
>
> It's especially bad in farmed fish. They keep them confined in pens
> and they are pretty densely packed. Large amounts of food are
> shovelled in and there is a bit of a feeding frenzy, and fish crap
> when they eat, so that crap is floating around in the water with the
> food they are snapping at.

Ask them, theyre here. "You can stop saying that now. Thank you."

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Sqwertz wrote:

> On Tue, 11 May 2021 19:22:42 -0400, Sheldon Martin wrote:
>
> > Anyone who has had an aquarium knows that catfish are the tank's
> > shit eaters... fact!
>
> Yeah, I always have catfish in my 3,000 gallon fish tank next to the
> fireplace that I shit in regularly.
>
> -sw

Ask them, theyre here. "You can stop saying that now. Thank you."

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bruce bowser wrote:

> On Wednesday, May 12, 2021 at 4:52:56 AM UTC-4, Cindy Hamilton wrote:
> > On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > > Hi, looking for Catfish ideas folks here have actually used and
> > > liked.
> > >
> > > We will probably do the normal breaded and fried this time but
> > > like ideas for other ways you actually done and liked.
> > I don't eat catfish, but you might google for "Chinese catfish
> > recipe" or "Asian catfish recipe". I found a number of good-looking
> > recipes.
>
> I always thought that catfish was like okra. It tastes too slimy.

Ask them, theyre here. "You can stop saying that now. Thank you."

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Roy MacDonalds wrote:

> bruce bowser wrote:
>
> > On Wednesday, May 12, 2021 at 4:52:56 AM UTC-4, Cindy Hamilton
> > wrote:
> > > On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > > > Hi, looking for Catfish ideas folks here have actually used and
> > > > liked.
> > > >
> > > > We will probably do the normal breaded and fried this time but
> > > > like ideas for other ways you actually done and liked.
> > > I don't eat catfish, but you might google for "Chinese catfish
> > > recipe" or "Asian catfish recipe". I found a number of
> > > good-looking recipes.
> >
> > I always thought that catfish was like okra. It tastes too slimy.
>
> Okra's one of my favourite vegetables.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
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Cindy Hamilton wrote:

> On Wednesday, May 12, 2021 at 5:48:35 AM UTC-4, bruce bowser wrote:
> > On Wednesday, May 12, 2021 at 4:52:56 AM UTC-4, Cindy Hamilton
> > wrote:
> > > On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > > > Hi, looking for Catfish ideas folks here have actually used and
> > > > liked.
> > > >
> > > > We will probably do the normal breaded and fried this time but
> > > > like ideas for other ways you actually done and liked.
> > > I don't eat catfish, but you might google for "Chinese catfish
> > > recipe" or "Asian catfish recipe". I found a number of
> > > good-looking recipes.
> > I always thought that catfish was like okra. It tastes too slimy.
>
> Slimy is a texture, not a taste.
>
> All freshwater fish, but catfish in particular, taste muddy to me.
>
> Cindy Hamilton

Ask them, theyre here. "You can stop saying that now. Thank you."

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Roy MacDonalds wrote:

> Cindy Hamilton wrote:
>
> > On Wednesday, May 12, 2021 at 5:48:35 AM UTC-4, bruce bowser wrote:
> > > On Wednesday, May 12, 2021 at 4:52:56 AM UTC-4, Cindy Hamilton
> > > wrote:
> > > > On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time but
> > > > > like ideas for other ways you actually done and liked.
> > > > I don't eat catfish, but you might google for "Chinese catfish
> > > > recipe" or "Asian catfish recipe". I found a number of
> > > > good-looking recipes.
> > > I always thought that catfish was like okra. It tastes too slimy.
> >
> > Slimy is a texture, not a taste.
> >
> > All freshwater fish, but catfish in particular, taste muddy to me.
> >
> > Cindy Hamilton
>
> When I still caught catfish from our creek, it was the cleanest
> tasting fish evva.

Ask them, theyre here. "You can stop saying that now. Thank you."

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On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> Hi, looking for Catfish ideas folks here have actually used and liked.
>
> We will probably do the normal breaded and fried this time but like
> ideas for other ways you actually done and liked.

This is my go-to web site for catfish recipes. I haven't tried them all, but the ones I have have been really good.

https://www.uscatfish.com/recipes

--
Silvar Beitel

On 2021-05-12 12:47 p.m., bruce bowser wrote:
> On Wednesday, May 12, 2021 at 10:54:16 AM UTC-4, Dave Smith wrote:

>> It's especially bad in farmed fish. They keep them confined in pens and
>> they are pretty densely packed. Large amounts of food are shovelled in
>> and there is a bit of a feeding frenzy, and fish crap when they eat, so
>> that crap is floating around in the water with the food they are
>> snapping at.
>
> Shrimp and pig farms are probably the same way.
>


Pig farms are disgusting. I used to drive by one on my way to work in
the days before AC and power windows wera almost universal, and it was a
full size pick up, so a long way to reach across to roll up the window.
I occasionally forgot to roll up the windows before I got to the pig
farm, and once that stench got in I needed about 10 miles of driving
with windows open to get it cleared out.

bruce bowser wrote:

> On Wednesday, May 12, 2021 at 10:54:16 AM UTC-4, Dave Smith wrote:
> > On 2021-05-11 8:41 p.m., jmcquown wrote:
> > > On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> > >> On Tue, 11 May 2021 itsjoannotjoann wrote:
> > >>> On Tuesday, May 11, 2021 cshenk wrote:
> > >>>>
> > >>>> Hi, looking for Catfish ideas folks here have actually used
> > and liked. >>>>
> > >>>> We will probably do the normal breaded and fried this time but
> > like >>>> ideas for other ways you actually done and liked.
> > >>>>
> > >>> I've only had it breaded in cornmeal and fried. Farm-raised
> > only. >>
> > >> Anyone who has had an aquarium knows that catfish are the tank's
> > shit >> eaters... fact!
> > >>
> > > All fish eat stuff like that. You don't really think that tinned
> > > kippered herring or whitefish or whatever comes from extremely
> > > clean water, do you? Fish aren't particularly choosy about what
> > > they eat and they do all poop in the same water they dine in.
> > >
> > It's especially bad in farmed fish. They keep them confined in pens
> > and they are pretty densely packed. Large amounts of food are
> > shovelled in and there is a bit of a feeding frenzy, and fish crap
> > when they eat, so that crap is floating around in the water with
> > the food they are snapping at.
>
> Shrimp and pig farms are probably the same way.

Especially Asian shrimp.

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Dave Smith wrote:

> On 2021-05-12 12:47 p.m., bruce bowser wrote:
> > On Wednesday, May 12, 2021 at 10:54:16 AM UTC-4, Dave Smith wrote:
>
> > > It's especially bad in farmed fish. They keep them confined in
> > > pens and they are pretty densely packed. Large amounts of food
> > > are shovelled in and there is a bit of a feeding frenzy, and fish
> > > crap when they eat, so that crap is floating around in the water
> > > with the food they are snapping at.
> >
> > Shrimp and pig farms are probably the same way.
> >
>
>
> Pig farms are disgusting. I used to drive by one on my way to work
> in the days before AC and power windows wera almost universal, and it
> was a full size pick up, so a long way to reach across to roll up the
> window. I occasionally forgot to roll up the windows before I got
> to the pig farm, and once that stench got in I needed about 10 miles
> of driving with windows open to get it cleared out.

But you still eat pork.

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Dave Smith wrote:
> On 2021-05-12 12:47 p.m., bruce bowser wrote:
>> On Wednesday, May 12, 2021 at 10:54:16 AM UTC-4, Dave Smith wrote:
>
>>> It's especially bad in farmed fish. They keep them confined in
>>> pens and
>>> they are pretty densely packed. Large amounts of food are
>>> shovelled in
>>> and there is a bit of a feeding frenzy, and fish crap when they
>>> eat, so
>>> that crap is floating around in the water with the food they are
>>> snapping at.
>>
>> Shrimp and pig farms are probably the same way.
>>
>
>
> Pig farms are disgusting.* I used to drive by one on my way to work
> in the days before AC and power windows wera almost universal, and
> it was a full size pick up, so a long way to reach across to roll
> up the window. *I occasionally forgot to roll up the windows before
> I got to the pig farm, and once that stench got in I needed about
> 10 miles of driving with windows open to get it cleared out.

I bet master doctor druce is already on his way!

On Wednesday, May 12, 2021 at 4:54:16 AM UTC-10, Dave Smith wrote:
> On 2021-05-11 8:41 p.m., jmcquown wrote:
> > On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> >> On Tue, 11 May 2021 itsjoannotjoann wrote:
> >>> On Tuesday, May 11, 2021 cshenk wrote:
> >>>>
> >>>> Hi, looking for Catfish ideas folks here have actually used and liked.
> >>>>
> >>>> We will probably do the normal breaded and fried this time but like
> >>>> ideas for other ways you actually done and liked.
> >>>>
> >>> I've only had it breaded in cornmeal and fried. Farm-raised only.
> >>
> >> Anyone who has had an aquarium knows that catfish are the tank's shit
> >> eaters... fact!
> >>
> > All fish eat stuff like that. You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely clean
> > water, do you? Fish aren't particularly choosy about what they eat and
> > they do all poop in the same water they dine in.
> >
> It's especially bad in farmed fish. They keep them confined in pens and
> they are pretty densely packed. Large amounts of food are shovelled in
> and there is a bit of a feeding frenzy, and fish crap when they eat, so
> that crap is floating around in the water with the food they are
> snapping at.

I had a client that had a shrimp farm. This guy is a brilliant person. He's had many different farms. I think these days he raises pigs and also sets up luaus. He'll sell you the pig and cook it too - brilliant. He used to raise shrimp and fish and other things - including frogs and taro. Most aqua-farms are at sea level. This guy had his farm in the mountains - brilliant. The clean mountain waters just flowed through his ponds. He researched the foods for his fishes and imported them from the mainland - brilliant. The food and water made his shrimp exceptionally large and in demand. One day, after a flash flood, the mountainside came down on his farm. He was lucky that him and his wife wasn't there at the time. They, along with their truck, would have just been buried and would have simply disappeared until someone in the future happened to find them. He said he didn't think anyone would bother to dig through tons of dirt to check if they were in there.

On 5/12/2021 3:03 AM, Sqwertz wrote:
> On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:
>
>> On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 5/11/2021 6:39 PM, cshenk wrote:
>>>>> Hi, looking for Catfish ideas folks here have actually used and
>>>>> liked.
>>>>>
>>>>> We will probably do the normal breaded and fried this time but like
>>>>> ideas for other ways you actually done and liked.
>>>>>
>>>> I've got a couple of ideas but it depends on how much time you care
>>>> to spend.
>>>
>> [snip]
>>>>
>>>> Jill
>>>
>>> Bless you!
>>>
>> Oh God, so that's why you're John's little rimjob bitch. It's your version of
>> washing Jesus' feet. You found your "least of these," and you're stickin' to
>> him. There are certainly more deserving "fowls of the air," but you picked
>> Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
>> eyes.
>>>
>> --Bryan
>
> How did this food conversation between Jill and Carol devolve into
> ... that out of place bullshit? Did you fall off the wagon again
> and bump your widdle head?
>
> Save the bullshit for bullshit threads. And even then, this is still
> a head-scratcher. Oh look, here comes Gregory for some anal sex.
> You scored, Bryan!
>
> -sw
>
LOL This kind of immature, totally irrelevant crap is exactly why he
went back into the bozo bin.

Jill

On Wednesday, May 12, 2021 at 4:36:46 PM UTC-5, wrote:
> On 5/12/2021 3:03 AM, Sqwertz wrote:
> > On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:
> >
> >> On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
> >>> jmcquown wrote:
> >>>
> >>>> On 5/11/2021 6:39 PM, cshenk wrote:
> >>>>> Hi, looking for Catfish ideas folks here have actually used and
> >>>>> liked.
> >>>>>
> >>>>> We will probably do the normal breaded and fried this time but like
> >>>>> ideas for other ways you actually done and liked.
> >>>>>
> >>>> I've got a couple of ideas but it depends on how much time you care
> >>>> to spend.
> >>>
> >> [snip]
> >>>>
> >>>> Jill
> >>>
> >>> Bless you!
> >>>
> >> Oh God, so that's why you're John's little rimjob bitch. It's your version of
> >> washing Jesus' feet. You found your "least of these," and you're stickin' to
> >> him. There are certainly more deserving "fowls of the air," but you picked
> >> Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
> >> eyes.
> >>>
> >> --Bryan
> >
> > How did this food conversation between Jill and Carol devolve into
> > ... that out of place bullshit? Did you fall off the wagon again
> > and bump your widdle head?
> >
> > Save the bullshit for bullshit threads. And even then, this is still
> > a head-scratcher. Oh look, here comes Gregory for some anal sex.
> > You scored, Bryan!
>
Steve, how can you not have noticed that Carol gives love to Kuthe
every chance she gets? You were correct in connecting Greg to this
post, as I thought he'd find it amusing. You should too. What other
than religious stricture could possibly justify devotion to the pervert
pediatric nurse?

And *food conversation*? WTF else are you going to do with catfish
but fry it? Hushpuppies, a plop of slaw and a big ol' glass of sweet
tea, and you gotcherself a meal fit fer Daisy Mae and Bubba's firs
date.
> >
> > -sw
> >
> LOL This kind of immature, totally irrelevant crap is exactly why he
> went back into the bozo bin.
>
Rec.cooking.moderated, with Jill as the moderator, because she's *so*
moderate.
>
> Jill
>
--Bryan

On Wednesday, May 12, 2021 at 5:57:58 PM UTC-5, wrote:
> On Wednesday, May 12, 2021 at 4:36:46 PM UTC-5, wrote:
> > On 5/12/2021 3:03 AM, Sqwertz wrote:
> > > On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:
> > >
> > >> On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
> > >>> jmcquown wrote:
> > >>>
> > >>>> On 5/11/2021 6:39 PM, cshenk wrote:
> > >>>>> Hi, looking for Catfish ideas folks here have actually used and
> > >>>>> liked.
> > >>>>>
> > >>>>> We will probably do the normal breaded and fried this time but like
> > >>>>> ideas for other ways you actually done and liked.
> > >>>>>
> > >>>> I've got a couple of ideas but it depends on how much time you care
> > >>>> to spend.
> > >>>
> > >> [snip]
> > >>>>
> > >>>> Jill
> > >>>
> > >>> Bless you!
> > >>>
> > >> Oh God, so that's why you're John's little rimjob bitch. It's your version of
> > >> washing Jesus' feet. You found your "least of these," and you're stickin' to
> > >> him. There are certainly more deserving "fowls of the air," but you picked
> > >> Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
> > >> eyes.
> > >>>
> > >> --Bryan
> > >
> > > How did this food conversation between Jill and Carol devolve into
> > > ... that out of place bullshit? Did you fall off the wagon again
> > > and bump your widdle head?
> > >
> > > Save the bullshit for bullshit threads. And even then, this is still
> > > a head-scratcher. Oh look, here comes Gregory for some anal sex.
> > > You scored, Bryan!
> >
> Steve, how can you not have noticed that Carol gives love to Kuthe
> every chance she gets? You were correct in connecting Greg to this
> post, as I thought he'd find it amusing. You should too. What other
> than religious stricture could possibly justify devotion to the pervert
> pediatric nurse?
>
> And *food conversation*? WTF else are you going to do with catfish
> but fry it? Hushpuppies, a plop of slaw and a big ol' glass of sweet
> tea, and you gotcherself a meal fit fer Daisy Mae and Bubba's firs
> date.
> > >
> > > -sw
> > >
> > LOL This kind of immature, totally irrelevant crap is exactly why he
> > went back into the bozo bin.
> >
> Rec.cooking.moderated, with Jill as the moderator, because she's *so*
> moderate.


Lol...Jill is such a "lonely girl" type...she interacts personally with fewer peeps even than does *Kuthe*...

--
Best
Greg

jmcquown wrote:

> On 5/11/2021 7:50 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 5/11/2021 6:39 PM, cshenk wrote:
> > > > Hi, looking for Catfish ideas folks here have actually used and
> > > > liked.
> > > >
> > > > We will probably do the normal breaded and fried this time but
> > > > like ideas for other ways you actually done and liked.
> > > >
> > > I've got a couple of ideas but it depends on how much time you
> > > care to spend.
> (snipped first recipe for "stuffed flounder")
> > >
> > > The second recipe I also re-created after eating it at The Bayou
> > > Bar and Grill in Memphis. (I just love doing that! Dissect a
> > > recipe eaten in a restaurant based on the taste and re-create it
> > > at home.)
> > >
> > > Catfish Acadian:
> > >
> > > 2 lb. catfish fillets (you could use any mild white fish)
> > > seasoned flour for coating
> > > olive oil
> > > butter
> > > diced onions, garlic and/or shallots*
> > > diced bell pepper
> > > diced celery
> > > 1/2 lb. crawfish tail meat, thawed
> > > 3 large raw shrimp, shelled and chopped
> > > 1/2 pint or a tad more, whole cream
> > > salt & cayenne pepper to taste
> > >
> > > Lightly coat the catfish fillets in seasoned flour. Pan fry in
> > > olive oil with a bit of butter until golden brown and tender.
> > > Plate and hold in a warm oven.
> > >
> > > There are no measurements, per se, for most of this. Eyeball it.
> > > This serves 2 people.
> > >
> > > In another pan, saute the onion, garlic/shallots with the bell
> > > pepper and celery in butter and oil until tender and translucent.
> > > Add the crawfish tail meat (it's already cooked, just needs a
> > > quick heat) and the shrimp and cook until just pink. Stir in the
> > > cream. Season with salt and cayenne pepper. Spoon the
> > > crawfish/shrimp sauce over the pan fried catfish.
> > >
> > > *I use garlic; the chef told me they use a combination of both.
> > > Yes, I actually called and talked with the chef. He was not at
> > > all hesitant to discuss it since I started off with "Here's what
> > > I did but it's missing something." Turns out I'd forgotten the
> > > celery. Ooops! There's that "trinity" thing again. I knew
> > > better, simply forgot it. Then he mentioned shallots but the
> > > quantity is hardly worth making the distinction. He was actually
> > > quite pleased that I liked the dish well enough to re-create it
> > > at home. It really is delicious!
> > >
> > > HTH,
> > >
> > > Jill
> >
> > Bless you! The second one is what I want to try first. Sounds
> > delicious and outside my normal!
> >
> That recipe is the quickest and the easiest and so very delicious. I
> take it you can find crawfish tail meat? The quick very tasty sauce
> for this dish is absolutely incomplete without it. And, of course,
> the celery. LOL I'll never forget it again.
>
> If you try it please do report back.
>
> Jill

Hehe in a hurry and watching gas crazies here, we went a totally
different direction but I saved your recipe. It was insane here. 80% of
the gas stations out totally. Anyways, for 2 charmers. Sorry, no pics
just now but I have 1 saved where we are midway with some cooked, some
in fryer, and some waiting for their turn.

I'll describe what we did. I resourced (searched alternatives on
google) for some things that I didn't have. Like a normal to Don
breading mix he uses and went back to basics of staples we have here
(he had fun and now likes it better). I resourced (searched) for a
tartar sauce with no pickles as didn't have any.

Here the results.

A flat plate with a lip, 3 in line, happen to be 11 inches across.
Gently graduated.

For the fried fish
Fish: 1.30lbs Catfish fillets (boneless)
- Don cut to nuggets as that fits our deep fryer better
Flour plate- about 1/3 cup flour, 1 tsp salt, 2tsp black pepper
Egg plate- 2 eggs mixed up in a cup and poured in
Potato plate- probably 1/3 cup instant potato flakes

Flour fish well then drop and roll in egg wash then coat in potato
flakes. It took 4 batches for 1.30lbs to fit ours just right without
crowding.

Result. Very tender, very good. I rate this a 4 only because I know it
can be tender but if you use a real scale for your home cooking, 4 is a
very good marker.

My apologies. I was not willing to expend gas just now to get to the
store, even if it is close.

So next is: No Tartar sauce and no pickles or 'relish'.


Tartar sauce with no Pickles
This one suprised me with it's simplicity. I wasn't sure it would work
but in a pinch it really did!

1/2 C Mayo
1 TBSP MS Dash (origional recipe)

Worked! I think I used more mayo and more MS Dash but I was not far
off. I mixed it at about 11am and we taste tested and it seemed a good
alternative. Let is meld in the fridge for 6 or so hours before dinner
and it was actually very good!

All in all a success even if if wasn't as planned but when I asked, I
didn't know we would have a massive sudden gas availability issue here
and I had to resort to what I had here at home. I am sure Jill, you
understand that!

For sides, we had a bunch of fresh cucumber slices with a spicy french
dressing and fresh fruit (Mango and strawberries) that we had on hand.

Is it real Tartar sauce? No. It just works well enough in a pinch and
oddly, it's a good thing on it's own.

Sqwertz wrote:

> On Tue, 11 May 2021 17:39:09 -0500, cshenk wrote:
>
> > Hi, looking for Catfish ideas folks here have actually used and
> > liked.
> >
> > We will probably do the normal breaded and fried this time but like
> > ideas for other ways you actually done and liked.
>
> Make them into Thai fish cakes. Dry thoroughly first, especially if
> they're store-bought chunks.
>
> -sw

Oh, describe that if you can? There's always more Catfish!
Interested! Frankly prety close to 50% of our meat consumption is
seafood based.

wrote:

> On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > Hi, looking for Catfish ideas folks here have actually used and
> > liked.
> >
> > We will probably do the normal breaded and fried this time but like
> > ideas for other ways you actually done and liked.
>
> This is my go-to web site for catfish recipes. I haven't tried them
> all, but the ones I have have been really good.
>
> https://www.uscatfish.com/recipes

THank you Silvar. Which ones have you tried and liked? The Cajun one
caught my attention but the pic shows items not in the recipe though
you can sort of guess what they might be.

cshenk wrote:

> Result. Very tender, very good. I rate this a 4 only because I know
> it can be tender but if you use a real scale for your home cooking, 4
> is a very good marker.

Clarification. It's hard to make Catfish not tender. What I meant is
more spice might make this hit my 5 scale for home. It has to be one
that can deepfry and hold but I didn't try it.

On Thursday, May 13, 2021 at 12:16:08 AM UTC-4, cshenk wrote:
> cshenk wrote:
>
> > Result. Very tender, very good. I rate this a 4 only because I know
> > it can be tender but if you use a real scale for your home cooking, 4
> > is a very good marker.
> Clarification. It's hard to make Catfish not tender.

I wonder if the sun-dry treatment out in the desert southwest for fried catfish would work.

On Wed, 12 May 2021 10:54:14 -0400, Dave Smith wrote:

> On 2021-05-11 8:41 p.m., jmcquown wrote:
>> On 5/11/2021 7:22 PM, Sheldon Martin wrote:
>>> On Tue, 11 May 2021 itsjoannotjoann wrote:
>>>> On Tuesday, May 11, 2021 cshenk wrote:
>>>>>
>>>>> Hi, looking for Catfish ideas folks here have actually used and liked.
>>>>>
>>>>> We will probably do the normal breaded and fried this time but like
>>>>> ideas for other ways you actually done and liked.
>>>>>
>>>> I've only had it breaded in cornmeal and fried.* Farm-raised only.
>>>
>>> Anyone who has had an aquarium knows that catfish are the tank's shit
>>> eaters... fact!
>>>
>> All fish eat stuff like that.* You don't really think that tinned
>> kippered herring or whitefish or whatever comes from extremely clean
>> water, do you?* Fish aren't particularly choosy about what they eat and
>> they do all poop in the same water they dine in.
>>
>
> It's especially bad in farmed fish. They keep them confined in pens and
> they are pretty densely packed. Large amounts of food are shovelled in
> and there is a bit of a feeding frenzy, and fish crap when they eat, so
> that crap is floating around in the water with the food they are
> snapping at.

They alternate swai and tilapia in the ponds. They feed the tilapia
fish food and then harvest them. Then stock the muddy pond with
swai (a type of Asian catfish - a bottom feeder) and they eat up all
the tilapia poop and then they're harvested. The some water
conditioners and back to tilapia again.

-sw

On Wed, 12 May 2021 22:25:16 -0500, cshenk wrote:

> Sqwertz wrote:
>
>> On Tue, 11 May 2021 17:39:09 -0500, cshenk wrote:
>>
>>> Hi, looking for Catfish ideas folks here have actually used and
>>> liked.
>>>
>>> We will probably do the normal breaded and fried this time but like
>>> ideas for other ways you actually done and liked.
>>
>> Make them into Thai fish cakes. Dry thoroughly first, especially if
>> they're store-bought chunks.
>>
>> -sw
>
> Oh, describe that if you can? There's always more Catfish!
> Interested! Frankly prety close to 50% of our meat consumption is
> seafood based.

Pulverise it a littel starch, red curry paste, lime leaf, garlic,
ginger, fish sauce, I think pea pods are common, pepper... I'm sure
there's recipes. Then you pat em into disks or extrude them into
shapes and fry.

On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
> cshenk wrote:
>
> > Result. Very tender, very good. I rate this a 4 only because I know
> > it can be tender but if you use a real scale for your home cooking, 4
> > is a very good marker.
> Clarification. It's hard to make Catfish not tender. What I meant is
> more spice might make this hit my 5 scale for home. It has to be one
> that can deepfry and hold but I didn't try it.

My brother took us catfish fishing in the Nuuanu Reservoir. We caught some big ones and we took it home and fried it up. It's kind of a tough fish to cut up but it the fillets were large and beautiful looking. It was a firm and tender fish i.e., the perfect texture for fish. The main problem is that it tasted awful. That was a big damn shame.

http://www.mikescatchreport.com/2008...08catfish.html

On 5/12/2021 4:05 PM, Dave Smith wrote:
> On 2021-05-12 12:47 p.m., bruce bowser wrote:
>> On Wednesday, May 12, 2021 at 10:54:16 AM UTC-4, Dave Smith wrote:
>
>>> It's especially bad in farmed fish. They keep them confined in pens and
>>> they are pretty densely packed. Large amounts of food are shovelled in
>>> and there is a bit of a feeding frenzy, and fish crap when they eat, so
>>> that crap is floating around in the water with the food they are
>>> snapping at.
>>
>> Shrimp and pig farms are probably the same way.
>>
>
>
> Pig farms are disgusting. I used to drive by one on my way to work in
> the days before AC and power windows wera almost universal, and it was a
> full size pick up, so a long way to reach across to roll up the window.
> I occasionally forgot to roll up the windows before I got to the pig
> farm, and once that stench got in I needed about 10 miles of driving
> with windows open to get it cleared out.

LOL You baby.

On Wednesday, May 12, 2021 at 11:39:47 PM UTC-4, cshenk wrote:
> wrote:
>
> > On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > > Hi, looking for Catfish ideas folks here have actually used and
> > > liked.
> > >
> > > We will probably do the normal breaded and fried this time but like
> > > ideas for other ways you actually done and liked.
> >
> > This is my go-to web site for catfish recipes. I haven't tried them
> > all, but the ones I have have been really good.
> >
> > https://www.uscatfish.com/recipes
> THank you Silvar. Which ones have you tried and liked? The Cajun one
> caught my attention but the pic shows items not in the recipe though
> you can sort of guess what they might be.

Smoked Catfish Dip
Macadamia Nut Crusted Catfish
Lemon Pepper Parchment Catfish (easy)
Sesame Crusted Catfish
Eggs Benedict with Shrimp and Catfish Cakes (big brunch hit)

I have the Curried Catfish Cheese Ball and Cajun Catfish Pastries on my "to do" list.

Not on that site, but Blackened Catfish is a treat I've made a couple of times.

Of course, all of these would be good with any mild white fish, like tilapia or haddock, but I like the slightly muddy flavor of catfish.

--
Silvar Beitel

On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
> wrote:

>On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
>> cshenk wrote:
>>
>> > Result. Very tender, very good. I rate this a 4 only because I know
>> > it can be tender but if you use a real scale for your home cooking, 4
>> > is a very good marker.
>> Clarification. It's hard to make Catfish not tender. What I meant is
>> more spice might make this hit my 5 scale for home. It has to be one
>> that can deepfry and hold but I didn't try it.
>
>My brother took us catfish fishing in the Nuuanu Reservoir. We caught some big ones and we took it home and fried it up. It's kind of a tough fish to cut up but it the fillets were large and beautiful looking. It was a firm and tender fish i.e., the perfect texture for fish. The main problem is that it tasted awful. That was a big damn shame.
>
>http://www.mikescatchreport.com/2008...08catfish.html

How did you expect fish that eat shit 24-7 to taste? The catfish
would hang out around the ship's head and wait for someone to flush...
guess where the Ukeleles and Pineapples caught dinner.

On Thursday, May 13, 2021 at 5:14:35 AM UTC-10, Sheldon wrote:
> On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
> > wrote:
>
> >On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
> >> cshenk wrote:
> >>
> >> > Result. Very tender, very good. I rate this a 4 only because I know
> >> > it can be tender but if you use a real scale for your home cooking, 4
> >> > is a very good marker.
> >> Clarification. It's hard to make Catfish not tender. What I meant is
> >> more spice might make this hit my 5 scale for home. It has to be one
> >> that can deepfry and hold but I didn't try it.
> >
> >My brother took us catfish fishing in the Nuuanu Reservoir. We caught some big ones and we took it home and fried it up. It's kind of a tough fish to cut up but it the fillets were large and beautiful looking. It was a firm and tender fish i.e., the perfect texture for fish. The main problem is that it tasted awful. That was a big damn shame.
> >
> >http://www.mikescatchreport.com/2008...08catfish.html
> How did you expect fish that eat shit 24-7 to taste? The catfish
> would hang out around the ship's head and wait for someone to flush...
> guess where the Ukeleles and Pineapples caught dinner.

Mostly, the problem is that it doesn't live in salt water. Fresh and brackish water fish have a scummy taste. Somebody should invent sea catfish.

Sheldon Martin wrote:
> On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
> > wrote:
>
>> On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
>>> cshenk wrote:
>>>
>>>> Result. Very tender, very good. I rate this a 4 only because I know
>>>> it can be tender but if you use a real scale for your home cooking, 4
>>>> is a very good marker.
>>> Clarification. It's hard to make Catfish not tender. What I meant is
>>> more spice might make this hit my 5 scale for home. It has to be one
>>> that can deepfry and hold but I didn't try it.
>>
>> My brother took us catfish fishing in the Nuuanu Reservoir. We caught some big ones and we took it home and fried it up. It's kind of a tough fish to cut up but it the fillets were large and beautiful looking. It was a firm and tender fish i.e., the perfect texture for fish. The main problem is that it tasted awful. That was a big damn shame.
>>
>> http://www.mikescatchreport.com/2008...08catfish.html
>
> How did you expect fish that eat shit 24-7 to taste? The catfish
> would hang out around the ship's head and wait for someone to flush...
> guess where the Ukeleles and Pineapples caught dinner.
>

Yoose sure miss the navy Popeye. How come yoose left it?

On Thu, 13 May 2021 09:28:16 -0700 (PDT), dsi1
> wrote:

>On Thursday, May 13, 2021 at 5:14:35 AM UTC-10, Sheldon wrote:
>> On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
>> >> cshenk wrote:
>> >>
>> >> > Result. Very tender, very good. I rate this a 4 only because I know
>> >> > it can be tender but if you use a real scale for your home cooking, 4
>> >> > is a very good marker.
>> >> Clarification. It's hard to make Catfish not tender. What I meant is
>> >> more spice might make this hit my 5 scale for home. It has to be one
>> >> that can deepfry and hold but I didn't try it.
>> >
>> >My brother took us catfish fishing in the Nuuanu Reservoir. We caught some big ones and we took it home and fried it up. It's kind of a tough fish to cut up but it the fillets were large and beautiful looking. It was a firm and tender fish i.e., the perfect texture for fish. The main problem is that it tasted awful. That was a big damn shame.
>> >
>> >http://www.mikescatchreport.com/2008...08catfish.html
>> How did you expect fish that eat shit 24-7 to taste? The catfish
>> would hang out around the ship's head and wait for someone to flush...
>> guess where the Ukeleles and Pineapples caught dinner.
>
>Mostly, the problem is that it doesn't live in salt water. Fresh and brackish water fish have a scummy taste. Somebody should invent sea catfish.

Pointy Headed Ukelele Imbecile.
https://www.skilledangler.com/are-sa...h-good-to-eat/

On Thursday, May 13, 2021 at 1:22:01 PM UTC-4, Sheldon wrote:
> On Thu, 13 May 2021 09:28:16 -0700 (PDT), dsi1
> > wrote:
>
> >On Thursday, May 13, 2021 at 5:14:35 AM UTC-10, Sheldon wrote:
> >> On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
> >> >> cshenk wrote:
> >> >>
> >> >> > Result. Very tender, very good. I rate this a 4 only because I know
> >> >> > it can be tender but if you use a real scale for your home cooking, 4
> >> >> > is a very good marker.
> >> >> Clarification. It's hard to make Catfish not tender. What I meant is
> >> >> more spice might make this hit my 5 scale for home. It has to be one
> >> >> that can deepfry and hold but I didn't try it.
> >> >
> >> >My brother took us catfish fishing in the Nuuanu Reservoir. We caught some big ones and we took it home and fried it up. It's kind of a tough fish to cut up but it the fillets were large and beautiful looking. It was a firm and tender fish i.e., the perfect texture for fish. The main problem is that it tasted awful. That was a big damn shame.
> >> >
> >> >http://www.mikescatchreport.com/2008...08catfish.html
> >> How did you expect fish that eat shit 24-7 to taste? The catfish
> >> would hang out around the ship's head and wait for someone to flush...
> >> guess where the Ukeleles and Pineapples caught dinner.
> >
> >Mostly, the problem is that it doesn't live in salt water. Fresh and brackish water fish have a scummy taste. Somebody should invent sea catfish.
> Pointy Headed Ukelele Imbecile.
> https://www.skilledangler.com/are-sa...h-good-to-eat/

Well OK, but okra still tastes slimy and scummy.

On 2021-05-13 12:28 p.m., dsi1 wrote:
> On Thursday, May 13, 2021 at 5:14:35 AM UTC-10, Sheldon wrote:
>> On How did you expect fish that eat shit 24-7 to taste? The
>> catfish would hang out around the ship's head and wait for someone
>> to flush... guess where the Ukeleles and Pineapples caught dinner.
>
> Mostly, the problem is that it doesn't live in salt water. Fresh and
> brackish water fish have a scummy taste. Somebody should invent sea
> catfish.
>



I think it depends a lot on the water temperature. Trout that comes from
warm water tends to taste a little muddy. Trout from cold water does not.

Sheldon Martin wrote:

> On Tue, 11 May 2021 itsjoannotjoann wrote:
> > On Tuesday, May 11, 2021 cshenk wrote:
> > >
> >> Hi, looking for Catfish ideas folks here have actually used and
> liked. >>
> >> We will probably do the normal breaded and fried this time but
> like >> ideas for other ways you actually done and liked.
> > >
> > I've only had it breaded in cornmeal and fried. Farm-raised only.
>
> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

Sqwertz wrote:

> On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:
>
> > On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
> >> jmcquown wrote:
> >>
> >>> On 5/11/2021 6:39 PM, cshenk wrote:
> >>> > Hi, looking for Catfish ideas folks here have actually used and
> >>> > liked.
> >>> >
> >>> > We will probably do the normal breaded and fried this time but
> like >>> > ideas for other ways you actually done and liked.
> >>> >
> >>> I've got a couple of ideas but it depends on how much time you
> care >>> to spend.
> > >
> > [snip]
> >>>
> >>> Jill
> > >
> >> Bless you!
> > >
> > Oh God, so that's why you're John's little rimjob bitch. It's your
> > version of washing Jesus' feet. You found your "least of these,"
> > and you're stickin' to him. There are certainly more deserving
> > "fowls of the air," but you picked Bachelor Kuthe. St. Peter might
> > let you in, but odds are he'll be rolling his eyes.
> > >
> > --Bryan
>
> How did this food conversation between Jill and Carol devolve into
> ... that out of place bullshit? Did you fall off the wagon again
> and bump your widdle head?
>
> Save the bullshit for bullshit threads. And even then, this is still
> a head-scratcher. Oh look, here comes Gregory for some anal sex.
> You scored, Bryan!
>
> -sw

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

Sheldon Martin wrote:

> On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
> > wrote:
>
> > On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
> >> cshenk wrote:
> >>
> >> > Result. Very tender, very good. I rate this a 4 only because I
> know >> > it can be tender but if you use a real scale for your home
> cooking, 4 >> > is a very good marker.
> >> Clarification. It's hard to make Catfish not tender. What I meant
> is >> more spice might make this hit my 5 scale for home. It has to
> be one >> that can deepfry and hold but I didn't try it.
> >
> > My brother took us catfish fishing in the Nuuanu Reservoir. We
> > caught some big ones and we took it home and fried it up. It's kind
> > of a tough fish to cut up but it the fillets were large and
> > beautiful looking. It was a firm and tender fish i.e., the perfect
> > texture for fish. The main problem is that it tasted awful. That
> > was a big damn shame.
> >
> > http://www.mikescatchreport.com/2008...08catfish.html
>
> How did you expect fish that eat shit 24-7 to taste? The catfish
> would hang out around the ship's head and wait for someone to flush...
> guess where the Ukeleles and Pineapples caught dinner.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

cshenk wrote:

> jmcquown wrote:
>
> > On 5/11/2021 7:50 PM, cshenk wrote:
> > > jmcquown wrote:
> > >
> > > > On 5/11/2021 6:39 PM, cshenk wrote:
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time but
> > > > > like ideas for other ways you actually done and liked.
> > > > >
> > > > I've got a couple of ideas but it depends on how much time you
> > > > care to spend.
> > (snipped first recipe for "stuffed flounder")
> > > >
> > > > The second recipe I also re-created after eating it at The Bayou
> > > > Bar and Grill in Memphis. (I just love doing that! Dissect a
> > > > recipe eaten in a restaurant based on the taste and re-create it
> > > > at home.)
> > > >
> > > > Catfish Acadian:
> > > >
> > > > 2 lb. catfish fillets (you could use any mild white fish)
> > > > seasoned flour for coating
> > > > olive oil
> > > > butter
> > > > diced onions, garlic and/or shallots*
> > > > diced bell pepper
> > > > diced celery
> > > > 1/2 lb. crawfish tail meat, thawed
> > > > 3 large raw shrimp, shelled and chopped
> > > > 1/2 pint or a tad more, whole cream
> > > > salt & cayenne pepper to taste
> > > >
> > > > Lightly coat the catfish fillets in seasoned flour. Pan fry in
> > > > olive oil with a bit of butter until golden brown and tender.
> > > > Plate and hold in a warm oven.
> > > >
> > > > There are no measurements, per se, for most of this. Eyeball
> > > > it. This serves 2 people.
> > > >
> > > > In another pan, saute the onion, garlic/shallots with the bell
> > > > pepper and celery in butter and oil until tender and
> > > > translucent. Add the crawfish tail meat (it's already cooked,
> > > > just needs a quick heat) and the shrimp and cook until just
> > > > pink. Stir in the cream. Season with salt and cayenne pepper.
> > > > Spoon the crawfish/shrimp sauce over the pan fried catfish.
> > > >
> > > > *I use garlic; the chef told me they use a combination of both.
> > > > Yes, I actually called and talked with the chef. He was not at
> > > > all hesitant to discuss it since I started off with "Here's what
> > > > I did but it's missing something." Turns out I'd forgotten the
> > > > celery. Ooops! There's that "trinity" thing again. I knew
> > > > better, simply forgot it. Then he mentioned shallots but the
> > > > quantity is hardly worth making the distinction. He was
> > > > actually quite pleased that I liked the dish well enough to
> > > > re-create it at home. It really is delicious!
> > > >
> > > > HTH,
> > > >
> > > > Jill
> > >
> > > Bless you! The second one is what I want to try first. Sounds
> > > delicious and outside my normal!
> > >
> > That recipe is the quickest and the easiest and so very delicious.
> > I take it you can find crawfish tail meat? The quick very tasty
> > sauce for this dish is absolutely incomplete without it. And, of
> > course, the celery. LOL I'll never forget it again.
> >
> > If you try it please do report back.
> >
> > Jill
>
> Hehe in a hurry and watching gas crazies here, we went a totally
> different direction but I saved your recipe. It was insane here. 80%
> of the gas stations out totally. Anyways, for 2 charmers. Sorry, no
> pics just now but I have 1 saved where we are midway with some
> cooked, some in fryer, and some waiting for their turn.
>
> I'll describe what we did. I resourced (searched alternatives on
> google) for some things that I didn't have. Like a normal to Don
> breading mix he uses and went back to basics of staples we have here
> (he had fun and now likes it better). I resourced (searched) for a
> tartar sauce with no pickles as didn't have any.
>
> Here the results.
>
> A flat plate with a lip, 3 in line, happen to be 11 inches across.
> Gently graduated.
>
> For the fried fish
> Fish: 1.30lbs Catfish fillets (boneless)
> - Don cut to nuggets as that fits our deep fryer better
> Flour plate- about 1/3 cup flour, 1 tsp salt, 2tsp black pepper
> Egg plate- 2 eggs mixed up in a cup and poured in
> Potato plate- probably 1/3 cup instant potato flakes
>
> Flour fish well then drop and roll in egg wash then coat in potato
> flakes. It took 4 batches for 1.30lbs to fit ours just right without
> crowding.
>
> Result. Very tender, very good. I rate this a 4 only because I know
> it can be tender but if you use a real scale for your home cooking, 4
> is a very good marker.
>
> My apologies. I was not willing to expend gas just now to get to the
> store, even if it is close.
>
> So next is: No Tartar sauce and no pickles or 'relish'.
>
>
> Tartar sauce with no Pickles
> This one suprised me with it's simplicity. I wasn't sure it would
> work but in a pinch it really did!
>
> 1/2 C Mayo
> 1 TBSP MS Dash (origional recipe)
>
> Worked! I think I used more mayo and more MS Dash but I was not far
> off. I mixed it at about 11am and we taste tested and it seemed a
> good alternative. Let is meld in the fridge for 6 or so hours before
> dinner and it was actually very good!
>
> All in all a success even if if wasn't as planned but when I asked, I
> didn't know we would have a massive sudden gas availability issue here
> and I had to resort to what I had here at home. I am sure Jill, you
> understand that!
>
> For sides, we had a bunch of fresh cucumber slices with a spicy french
> dressing and fresh fruit (Mango and strawberries) that we had on hand.
>
> Is it real Tartar sauce? No. It just works well enough in a pinch
> and oddly, it's a good thing on it's own.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

Sheldon Martin wrote:

> On Thu, 13 May 2021 09:28:16 -0700 (PDT), dsi1
> > wrote:
>
> > On Thursday, May 13, 2021 at 5:14:35 AM UTC-10, Sheldon wrote:
> >> On Thu, 13 May 2021 03:52:28 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Wednesday, May 12, 2021 at 6:16:08 PM UTC-10, cshenk wrote:
> >> >> cshenk wrote:
> >> >>
> >> >> > Result. Very tender, very good. I rate this a 4 only because
> I know >> >> > it can be tender but if you use a real scale for your
> home cooking, 4 >> >> > is a very good marker.
> >> >> Clarification. It's hard to make Catfish not tender. What I
> meant is >> >> more spice might make this hit my 5 scale for home. It
> has to be one >> >> that can deepfry and hold but I didn't try it.
> >> >
> >> >My brother took us catfish fishing in the Nuuanu Reservoir. We
> caught some big ones and we took it home and fried it up. It's kind
> of a tough fish to cut up but it the fillets were large and beautiful
> looking. It was a firm and tender fish i.e., the perfect texture for
> fish. The main problem is that it tasted awful. That was a big damn
> shame. >> > >>
> >http://www.mikescatchreport.com/2008...08catfish.html >>
> How did you expect fish that eat shit 24-7 to taste? The catfish >>
> would hang out around the ship's head and wait for someone to
> flush... >> guess where the Ukeleles and Pineapples caught dinner.
> >
> > Mostly, the problem is that it doesn't live in salt water. Fresh
> > and brackish water fish have a scummy taste. Somebody should invent
> > sea catfish.
>
> Pointy Headed Ukelele Imbecile.
> https://www.skilledangler.com/are-sa...h-good-to-eat/

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cshenk wrote:

> Sqwertz wrote:
>
> > On Tue, 11 May 2021 17:39:09 -0500, cshenk wrote:
> >
> > > Hi, looking for Catfish ideas folks here have actually used and
> > > liked.
> > >
> > > We will probably do the normal breaded and fried this time but
> > > like ideas for other ways you actually done and liked.
> >
> > Make them into Thai fish cakes. Dry thoroughly first, especially if
> > they're store-bought chunks.
> >
> > -sw
>
> Oh, describe that if you can? There's always more Catfish!
> Interested! Frankly prety close to 50% of our meat consumption is
> seafood based.

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Cindy Hamilton wrote:

> On Tuesday, May 11, 2021 at 6:39:18 PM UTC-4, cshenk wrote:
> > Hi, looking for Catfish ideas folks here have actually used and
> > liked.
> >
> > We will probably do the normal breaded and fried this time but like
> > ideas for other ways you actually done and liked.
>
> I don't eat catfish, but you might google for "Chinese catfish recipe"
> or "Asian catfish recipe". I found a number of good-looking recipes.
>
> Cindy Hamilton

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