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.