1. Welcome to the New & Improved BladeForums. New software info here. Please report problems in Tech Support, and read existing threads before posting! - Spark
  2. I've changed the default forum style to Flat Awesome based on feedback. Don't like it? Click here to change how the forums look Feedback on this is welcome here.

How to remove the fish taste out of catfish?

Discussion in 'Hunting & Fishing' started by dipbait, Jul 14, 2012.

  1. dipbait

    dipbait

    Feb 9, 2008
    A friend of mine is trying his luck on living off the land. Hes selling stuff from his garden and has a commercial fishing license. So I bought several lbs of frozen channels cat fillets from him. Catfish is one of my least favorite fish , too strong. These come out of the Mississippi and I will trim them up before frying them. Do any of you have a good way of making catfish more mild tasting?
     
  2. Codger_64

    Codger_64 Moderator Moderator

    Oct 8, 2004
    Soak the cleaned or filleted fish overnight in a gallon of water and I think 2 tablespoons of salt and 1 teaspoon of baking soda. Be sure to remove any dark meat when cleaning. Some people use malt vinegar for the soak. My local commercial fisherman uses a clear cold spring to clean out his live Tennessee River catfish. I think he leaves them in there for two or three days. They don't have a muddy taste at all.
     
  3. swordmaster

    swordmaster

    53
    Feb 25, 2006
    Soak the meat in milk. Cook in foil with a couple slices of onion.
     
  4. Bowman1911

    Bowman1911

    Dec 12, 2010
    Salt & Pepper them bad boys just the way they are!
     
  5. B.Mauser

    B.Mauser KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 22, 2011
    My Grandma soaked them overnight in buttermilk.
     
  6. dipbait

    dipbait

    Feb 9, 2008
    NO! LOL

    Im trimming any meat that isnt white and soaking them. I want them to taste like bass fillets. I have to help my buddy out and buy fish from him but my family has to like it.
     
  7. Ebbtide

    Ebbtide

    Aug 20, 1999
    Frozen?!
    tsk... tsk...

    ;) :)

    The milk soak gets many nods from people that don't like the fishy fish or gamey taste of our saltwater bluefish.

    Trim off the dark meat, cut into nuggets, soak in milk overnight.
    Pat them dry make up some beer batter and fry them up.

    Shoot, beer batter a dish rag, fry it up and it'll be good :) :D

    Good on ya for helping a bud out.
     
  8. Codger_64

    Codger_64 Moderator Moderator

    Oct 8, 2004
    You might also try flavorful recipes like Cajun blackening or fry with spicy batter dip to further reduce the muddy taste. I prefer Zatarains blackening seasoning, adding melted butter and lemon juice when blackening. Do it outside on a grille or camp stove though unless you have one heck of a stove hood. The smoke is like spraying mace in the house. Be sure to get it nearly burnt looking. It takes a really hot skillet to do it quickly. But the flavor when done will make your tongue slap your ears trying to get at it!

    [​IMG]
     
  9. NightMare Silverado

    NightMare Silverado

    833
    Sep 2, 2011
    Catfish is one of my favorite fish. I never freeze it, kill and clean it as soon as it leaves the water. I throw it in an ice bath untill I get home them throw it in milk for a few hours. Pam fry or cook it on the grill with salt&red pepper flake.
     
  10. dipbait

    dipbait

    Feb 9, 2008
    Codger , Im gonna try that.
     
  11. B.Mauser

    B.Mauser KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 22, 2011
    Yes, that blackened fish really does look amazing. I am going to try that sometime too.
     
  12. Codger_64

    Codger_64 Moderator Moderator

    Oct 8, 2004
    I've done it with a variety of fish. I first tried it with grouper. Then bass, crappie, red snapper, flounder, monkfish, catfish, tilapia. I've not found one yet that it doesn't work well with. By the way, if you can find it, the Kroger brand ( I chit you not) blackening spice is about as good and cheaper usually. Use whatever spice very liberally as some will stick to the pan or grill and some will burn into a crust. And baste with the juices mentioned to keep the insides moist. Just avoid the smoke. You can serve them up with Cajun sides like broiled (or blackened) shrimp, red beans and rice, or a good bowl of gumbo and some boudan.
     
  13. willseeyalater

    willseeyalater

    678
    Jan 7, 2012
    Fish caught in big rivers in the summer will have a stronger taste to them. Anyone who is on the fence about liking fish is apt to not like it no matter but to me I eat fish because I like a fishy taste. Now if you mean it has a river taste that is muddy or however you describe it the buttermilk soak overnight helps. For a coating I use lots of spices in a batter coating or cornmeal dredge. I especially like cayenne pepper in my cornmeal coating and sprinkle malt vinegar and hot sauce on the final fried fish at the plate. Maybe your friend will raise and sell you some good broiler chickens, they won't taste fishy. Anyhow, commercial fishing is tough work, I hope he can make it doing that.
     
  14. Guyon

    Guyon Biscuit Whisperer Staff Member Super Mod Gold Member

    Mar 15, 2000
    This has always been my preferred method.
     
  15. Zimbabwe

    Zimbabwe

    120
    Jun 4, 2012
    Stuff it with your favorite vegetables, sear it in a pan, finish it in the oven. But if the taste is still there definetely try the blackening it's fantastic.
     
  16. Battle Creek Knives

    Battle Creek Knives

    Feb 23, 2010
    you're a good friend !!
     
  17. paperairplane

    paperairplane

    712
    Nov 6, 2008
    I would add some crystal or texas pete hot sauce to the buttermilk. Then bread or batter and fry - add more hot sauce or cayenne to that also. Serve with remoulade - which also has hot sauce.

    If you really don't like it, make fish cakes. Soak it in fairly salty water for 10-15 mins, drain, then poach it in milk. Once cooked, drain and crumble the fish, add panko bread crumbs, an egg or two and some diced peppers and onions cooked in butter. Form into little cakes or patties and bake / fry / broil. (your choice) serve with lemon and tartar sauce - maybe on a bun with lettuce and tomato. This type of process will take almost all the flavor out of almost anything.

    Tony Chachere is a good, widely available cajun seasoning.
     
  18. NightMare Silverado

    NightMare Silverado

    833
    Sep 2, 2011
    Got this from food tv the other day. Buttermilk and sriracha, simple salt&pepper flour then fry and make sammich's with tartar sauce and romane lettuce.

    The recipe is for fryed oyster sammich's but should work great with catfish. I'm going to buy 30-50 oysters Friday for bar night at my buddy's ill let y'all know how it turns out.
     
  19. james_colgan

    james_colgan

    125
    Jan 24, 2010
    We always slit the gills and bleed out Salmon right after we catch them when we plan to eat them. Ive always heard that it helps keep down a real fishy taste. Might work with Catfish?
     
  20. 1066vik

    1066vik Gold Member Gold Member

    Nov 28, 2009
    rub all the silver off the inside - that's what makes it fishy tasting.
    soak overnight in milk, buttermilk, or beer - that takes the muddy flavor out.
    batter, fry, blacken, grill, or smoke. (5+ pounders left bone in and smoked w/fruitwood are heavenly!)
     

Share This Page