Quote Originally Posted by Fishin fool View Post
Tyme, thanks for the tips for preparing/cooking catfish got my mouth watering already. Agree the smaller fish are better eating & really like anything thats simple. Didn't know about removing any yellow flesh maybe that was the issue. Are all catfish pretty much the same tasting, or is one species better eating than another? Thanks again for your advise. Fish on....Doug
Removing any yellow flesh is the primary secret.

I always clean my fish as soon as I can. You don't want to eat any rotten meat. Keep them alive in your live-well or put them in a chest full of ice when you harvest them.

As far as which catfish taste better could lead to a big argument here. Most will state that flathead's are the best but dang, they sure are ugly. Again, it's my belief that keeping only the smaller fish enhances the flavor. The younger ones don't have the time to accumulate the PCB's and such unwanted flavors into their flesh. That's not a scientific answer and other's may disagree but that's my philosophy on cats.