Cookin' Cats

[lanyard]

Any tips for evening out the 'flavor' of these fish? Seems one bite is the best ever, the next tastes like nothing, and the next is about like licking a fresh dug potato.

Cubed 'em, battered and fried them after soaking in a light salt solution. Any tips appreciated.

P.s. Caught about 20 channels between two of us in a SW Minnesota river snag fishing. Kept 7 between 2 and 4 lbs. The largest (4lbs.) came on a crawler, but stink bait definately outfished the crawlers 3 to 1. Shaded bank put up all the fish. Fished from about 10 am til 3 pm.

Thanks for all the information you guys put up. Hoping to hit the MN River Friday night for something more "releasable" and a flatter head.

Also, seriously reconsidering my view of bullheads thanks to you guys

[Dennis Steele]

When I clean my cats, I cut out the "mud line". Thats the whitish vein going down the center of the fillet. I also remove the red meat and any fat. When I'm done all I have left is white meat in two "catfish fingers" per fillet.

That should solve any unsavory flavors.