Catfish Prep

Catfish need not taste muddy. Here’s a few things we have learned:

  • NB cleans the fish as soon as possible, on the boat if regulations allow. His technique leaves us with filets and shoulder chunks. (I’ll get a better explanation of the actual process up soon.) Be careful to remove fat and blood as they tend to hold on to the fishy flavor.
  • When we get the fish home, we soak the fish in salt water (about 1 T. to 1 qt) for about 24 hours. Rinse the fish well and seal in vacuum seal bags.
  • I often do another brine in buttermilk before I prep the fish to cook.

These steps seem to keep the best flavor in the fish and keep the mud in the water.

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