On Sun, 4 Sep 2005 12:02:44 -0500, " Rowetow"
wrote:

down here in cajun land,I catch and eat a lot of catfish.All catfish reipe
are good to me. A good recipe can be shot to hell if the fish was not
properly cleaned. Look at your fillet and you will see there is a red strip
of meat runnin up the center of the fillet(the bigger the fish the bigger it
will be). this is very nasty,and bitter tasting.Just cut the fillet down the
center long ways,and you can easly see and cut the red meat out.Now look at
the side of the fish that had the skin on it,there is a grey layer of oily
fat,that also is very,very nasty tasting.the bigger the fish the thicker the
grey fat will be.

that completely explains why every time in the past except this last
one that the catfish tasted disgusting. This time we cut the fish into
smaller pieces and deep fried them. This time is was just pure white
meat. All the other times there was that grey fat in there or the red
meat. Cool. Now I feel bad about all those hundreds of large catfish I
have thrown back through the years. Guess I'll have to go catch them
again.