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Started By
Message
Preparing catfish
Posted on 3/4/10 at 2:32 pm
Posted on 3/4/10 at 2:32 pm
When I buy fresh catfish fillets, usually there is a fair amount of gray-to-reddish flesh on the bone side. When fried, it ruins the flavor, so I've begun to fillet the fillets before cooking, discarding probably 25% of the fillets. Does anyone else do this? Does anyone sell catfish that doesn't include this disgusting portion of the fish?
7
Posted on 3/4/10 at 2:33 pm to tims0912367
what kind of catfish?
makes a huge difference.
makes a huge difference.
Posted on 3/4/10 at 2:47 pm to tigerdup07
quote:
what kind of catfish?
The "fresh catfish" fillets they sell at Albertson's. I believe it's farm-raised. I don't know anything more about it, but it ain't basa, because that is labeled as such.
Posted on 3/4/10 at 2:49 pm to tims0912367
Buy your fish elsewhere. You shouldn't have this problem.
Posted on 3/4/10 at 4:03 pm to tims0912367
I know what you're talking about we always try to get rid of as much of that as possible before cooking.
Posted on 3/4/10 at 4:43 pm to contrafleaux
It's called "belly meat"
Sucks, either buy cleaner fish, or have it removed before purchasing.
Sucks, either buy cleaner fish, or have it removed before purchasing.
Posted on 3/4/10 at 5:06 pm to Jambo
I do the same thing, Clean the filets of the silver and dark red areas if it needs it. The farm raised catfish are so cheap, even discarding this little bit is worth it and the taste is infinitely better. FWIW I get mine at Rouse's and have never had to trim 25%.
Posted on 3/4/10 at 5:16 pm to tims0912367
you need to find some spotted/opelousas catfish at a market
Posted on 3/4/10 at 7:21 pm to tims0912367
I've purchased them in various stores and almost always have to trim some of the gray/pink fatty stuff off, unless they're very small fillets. The larger the fillet, the more yucky stuff they have on them.
Posted on 3/4/10 at 9:36 pm to tims0912367
I always do this. always
Posted on 3/5/10 at 12:54 am to Btrtigerfan
Just to be clear, I'm not just slicing off belly meat. In order to avoid discarding even more of the fish, I have to literally fillet the fillet. That is, if you were to lay the fillet flat, bone (medial) side up, and lay the knife on top of it flat, and slice along the length of the fillet, that's what I have to do over a sizable area of the fillet. I've been eating catfish several times a month forever, and I got so sick of doing this, I now haven't eaten any in well over a month. Looking for a better way... Will definitely try other fish markets.
Posted on 3/5/10 at 6:47 am to tims0912367
quote:Good idea. They are selling older fish.You should be able to find fresh or IQF filets that are much smaller and require no trimming. Our little market in Monroe,Captain Avery's, carries a much better product than most of the grocery stores.
Will definitely try other fish markets.
Posted on 3/5/10 at 7:19 am to tims0912367
quote:
Albertson's
Seafood shouldn't be purchased at a grocery store chain like Alberston's. You aren't going to get the same quality and service as you get from a good seafood market.
It's not as convenient and will likely cost more, but the results will be much better.
This post was edited on 3/5/10 at 7:20 am
Posted on 3/5/10 at 8:48 am to tims0912367
Catfish is catfish... That said the larger the fish gets the thicker the blood line will be. Just shave it off till you get to white meat if you don't want the fishy taste. Other than that your only option is to buy small fillets from a fish about 12-14 inches long and this won't be an issue.
Posted on 3/5/10 at 8:51 am to OTIS2
quote:Are you referring to Louisiana's Food Mecca?
in Monroe
Posted on 3/5/10 at 8:51 am to tims0912367
I was watching Emeril cook Cobia the other night and notice he pan fried his fillets with the big red bloodline still in it. 
Is this common? It freaked me out
Is this common? It freaked me out
Posted on 3/5/10 at 8:55 am to Bussemer
quote:
Louisiana's Food Mecca
Is that what they are calling it these days???
Posted on 3/5/10 at 8:59 am to monroeLSu
quote:You mean you haven't heard? Otis said Monroe bypassed NOLA in all phases of food preparation, according to some "high society" magazine that he reads.
Is that what they are calling it these days
Posted on 3/5/10 at 8:59 am to monroeLSu
My goodness, ALL processed catfish have this.
It is the silver skin that remains when a catfish is skinned versus fileted.
It leaves the silver membrane, and potentially a catfish has the red bloodline along center of body.
I trap my catfish, filet, and still remove any redness that remains.
It is the silver skin that remains when a catfish is skinned versus fileted.
It leaves the silver membrane, and potentially a catfish has the red bloodline along center of body.
I trap my catfish, filet, and still remove any redness that remains.
Posted on 3/5/10 at 9:14 am to tigerfoot
quote:
You mean you haven't heard? Otis said Monroe bypassed NOLA in all phases of food preparation, according to some "high society" magazine that he reads.
Man oh Man! Didn't know I was living in a Mecca. I better spread the word! He catch this article in Delta Style?
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