Mudline Fact or Fantasy

Discussion in 'All Catfishing' started by orion_xxvx, Mar 26, 2008.

  1. orion_xxvx

    orion_xxvx New Member

    Messages:
    397
    State:
    North Central Missouri
    It is my opinion that the most inportant thing to get rid of when cleaning any fish is the dark red muscle tissue that is in between outer skin and the sides of fish. That yellow line in meat along back will just about rinse out and long as grease is hot enough you'll never taste it. Leave that dark red and it will ruin the meat.
     
  2. tyrupp

    tyrupp New Member

    Messages:
    306
    State:
    Ellis,Kans
    i agree with you,for what is lost to quantity is made up in quality in taste.
     

  3. kscathunter

    kscathunter New Member

    Messages:
    2,367
    State:
    Louisburg,
    yep that red is bad stuff
     
  4. Katmandeux

    Katmandeux New Member

    Messages:
    1,618
    State:
    Checotah, Oklahoma
    I've eaten it before, and honestly couldn't detect it.

    I usually remove it, though, but I think it's more of an aesthetic matter, than one of taste.

    But then, I'm one of those barbarians that doesn't devein shrimp, fries softshell crabs guts and all, and just chews up grape seeds and swallows them.:smile2:
     
  5. massa_jorge

    massa_jorge New Member

    Messages:
    2,137
    State:
    TEXAS
    i always trim the red meat off any fish, but when i get gallons of fillets i rinse them and freeze them as they are, then trim them before i fry them. haven't noticed any difference in taste at all.