Text 21038, 80 rader
Skriven 2012-02-08 08:42:32 av Dave Drum (1:18/200.0)
  Kommentar till text 21022 av JIM WELLER (1:123/140)
Ärende: Catfish
===============
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 GJ> Last week I had some basa (Mekong catfish), which didn't have the
 GJ> flavour I have enjoyed in catfish in the Philippines and Galveston,
 GJ> but that may have been the variety.

 JW> Basa is in the same order as but in a different family from the
 JW> "true" catfish. Within the catfish family the small bullhead is
 JW> much firmer and tastier than the larger channel cat. I couldn't say
 JW> whether the difference is due to the size or the species or for
 JW> that matter the waters they are found in. Those are the only two
 JW> species found in southern Canada. I understand that there are
 JW> several more in the warmer waters of the USA. And I have no idea
 JW> at all what a Philippine cat fish might truly be.

There is a decent page at http://www.fishbase.us/summary/Clarias-batrachus.html
which shows a fish that looks (body/conformation wise) much like any other
"normal" catfish.

My experience with channel cats vs bullheads (we call 'em yellow bellies) is
the opposite of what you state. Bullheads tend to be muddy tasting and softer -
as they stay pretty much on the bottom, sucking mud, in slow moving/still
waters - and they move no more than necessary. Channel cats, OTOH, stay in
faster moving waters, (the "channel") and actually swim more than their mud cat
cousins so their flesh tends to be (around here, anyway) some what firmer and
without the muddy undertone of a yellow belly.

Then of course, there are the blue cats ... I caught one of those once an an
ultra-light rig using 1# test line and a crappie jig. That bad boy weighed near
to a kilo, had dead white skin with blue-violet speckles (hence the name) and
would jump out the water like a bass or trout. I didn't know what I had other
than (I thought) some mutant form of catfish (the body/head were typical) until
I whistled up a Rabbit Sheriff and asked him. Beheaded and skinned it was much
like a channel cat. Firm(ish) as any catfish and clean tasting.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Catfish w/Apple-Celery Slaw
 Categories: Seafood, Salads, Fruits, Chilies, Citrus
      Yield: 4 servings
 
      1    Lemon
    1/3 c  Mayonnaise
      1 tb Honey
      3    Ribs celery; thin sliced
      1    Tart apple; thin sliced
      1 c  Shredded red cabbage
  1 1/2 lb Catfish filets
    1/3 c  Yellow cornmeal
      1 ts Chilli spice
 
  Cut half of lemon in slices or wedges; set aside. Juice
  remaining half into large bowl. For slaw, combine mayonnaise
  and honey with juice; reserve 2 tablespoons juice mixture.
  Stir celery, apple, and cabbage in to juice mixture in bowl;
  set aside.
  
  Sprinkle catfish filets with 1/2 teaspoon salt and brush
  with reserved juice mixture. In shallow dish combine
  cornmeal and chilli spice; coat fish with mixture.
  
  In a 12" skillet, heat 2 tablespoons oil over medium heat.
  Cook fish in hot oil 3 to 4 minutes per side until golden
  and fish flakes easily with a fork.
  
  Serve fish with slaw and lemon.
  
  Makes 4 servings.
  
  Better Homes & Gardens | September 2011
  
  MM Format by Dave Drum - 02 September 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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