Quote Originally Posted by KYCatfish View Post
BTW: this was the first time for me cleaning hybrids and I've heard a lot about trimming off the red meat....but the whole dang filet is red....at least half anyway. Is this typical?
You can eliminate a lot of the red if you bleed them out. Put them on a stringer live, cut the gills and put them in the water. When you clean them, keep your knife a 1/4 inch or so above the skin as you cut the meat away. This will leave much of the red on the skin.