Text 13124, 71 rader
Skriven 2011-07-08 08:06:56 av Dave Drum (1:18/200.0)
  Kommentar till text 13115 av Dale Shipp (1:261/1466.0)
Ärende: Big Fish
================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> That's odd. Usually I have found the other way - the bullheads being
 DD> somewhat loose and muddy tasting and the channel cats (so called
 DD> because they live more in the current or channel and get more exercise)
 DD> being the more firm and tastier eating.

 DS> Perhaps the reason is because the "channel" was a dug out canal for
 DS> boat access between a lake and a bay.  It was pretty still water since
 DS> the lake and bay were connected further down the point of land that the
 DS> canal cut through.  That catfish would not have had to do much exercise
 DS> since there would have been no current to speak of.

My grandfather told me that the main appearance differences between a
bullhead/yellow-belly/mud cat and a channel cat were that the bullhead had a
yellow belly and a channel cat had a white belly and the mud cat's topside was
a very dark greenish-black whilst the better-eating, more active channel cat
was a lighter greenish brown with (often) some freckle-like mottling.

Channel cats caught in a lake, pond, etc. where there is no current would taste
pretty much like their less-desirable cousins except to a true connoisseur with
a very discriminating palate.  Bv)=

Blue cats do not thrive in still waters - they have (the ones I have seen) the
typical catfish profile and barbels near their mouths, white skin w/blue
speckles and little body fat - unlike pond raised bullheads and/or channel
cats.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blue Catfish In Blue Corn Jalapeno Crumb Coating
 Categories: Seafood, Chilies, Breads, Salsa, Citrus
      Yield: 4 servings

  1 1/2 lb Blue catfish filets
    3/4 c  Blue cornmeal
      1 lg Jalapeno; fine minced
      2 cl Garlic; fine minced
    1/2 ts Salt
           Oil or lard for frying
           Salsa
           Lemon or lime wedges 

  The blue cornmeal gives a rich flavor to the spicy, garlic
  coating for fried catfish. Serve with an accompaniment of
  salsa and lemon or lime wedges.

  Rinse and pat the catfish filets almost dry, leaving enough
  moisture on each for the meal mixture to stick. Combine
  cornmeal, chile, garlic, and salt in a shallow bowl.

  Heat about 1 inch of oil in a large skillet over medium-high
  heat. Dip each filet into the meal mixture, then place in
  hot oil, turning when browned. Fry until other side is
  browned and fish just begins to flake when pierced with a
  fork. Serve with salsa and lemon or lime wedges.

  Yield: 4 servings

  Recipe Source: Jane Butel's Southwestern Kitchen by Jane
  Butel (HP Books)
 
  From: http://homecooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

... One of these coconuts is a meal for a man, both meat and drink - Marco Polo
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