Cleaning Arkansas Blues

Discussion in 'All Catfishing' started by PVT.DUCKMAN, Mar 4, 2006.

  1. PVT.DUCKMAN

    PVT.DUCKMAN New Member

    Messages:
    3
    State:
    SOUTH CAROLINA
    Howdy All,
    We Like To Fillet Our Cats For Frying, Etc., Also Hog Dress Some For Smoking.
    A Couple Of Times We Have Run Into Small Parts Of The Fish That Were Very Bad Tasting.
    Is There Something We Are Doing Wrong In Cleaning The Fish???
    Any Input Would Be Greatly Appreciated.

    David In Dixie
     
  2. Fatkat

    Fatkat New Member

    Messages:
    979
    State:
    Blanchester, Ohio
    You need to trim off all the red meat and the yellow fat because that is where the contaminents are stored. The fat is usally along the back above the rib cage.
    :0a26:
     

  3. Fatkat

    Fatkat New Member

    Messages:
    979
    State:
    Blanchester, Ohio
    Also I've never clean any large cats but a friend of mine said if you cut the tail off and hang them up and let them bleed out for about an hour they taste alot better.
     
  4. boliver

    boliver New Member

    Messages:
    198
    State:
    Rudy Ark
    when i fillet my blues i cut long ways right down the seam in middle of side the red meat is usually on outside of fish and on either side of the seam cut i take and cut this red meat out which can be easily seen after this cut.