Getting ready for the annual family reunion at my uncles ranch near Adamsville.....last days off we put up 30 lbs of catfish fillets....this days off another 40 lbs....

Biggest cats were a 65 lb and a 70 lb flatheads.....lots of blues and yellows.....

Had a test run tonight....fried flathead with (on the left) pickled jalapeños and (on the right) sugar-cured jalapeños....its all awesome....

That looks great but what's the difference in a flathead and a yellow cat?

Oh heavens yes buddy

East Texas and everywhere else......

Yummy

Appearance: Yellow Catfish, also known as Flatheads or Shovelheads, are easily recognized by their wide, flat head and their broad, square tail, not to mention their yellowish-brown skin color.

Flatheads wear barets and yellows carry a white flag

Opps.

LOL. That's pretty funny when you think about it.

Yup...but they fry up the same.....

We ran in some saltwater gafftop catfish at a national field trial that beat all the other fish.

Always heard gafftop were good to eat, but this is the first time I ever read a report that someone had actually eaten them and enjoyed them.
Would have to go some to beat yellow or blue catfish in my book.

Do yellar cat and blue cat have a whang to them like channel cat?

Wang like channel cat? Not a catfish expert but I always liked channel cats the best To me their meat is cleaner and whiter, they are like the crappie meat of the catfish world

BTW SnakeWrangler, do you need any help showing your family the proper way to eat that food
I will be happy to help you old buddy

This!

I don't eat catfish that don't have a forked tail. Channels are much better than blues as well.

Blues have whiter meat, but it's almost oily. Channels have a bit of yellowing in them at times, but taste much better.

Great presentation. I love fried okra.

Not okra....jalapeños....

Man that looks really good!

The key to getting rid of the "whang" is to get the meat off the bone and on ice as quickly as possible...preferably while the fish is still alive.....

I filet the smaller fish. The larger ones are bled out first. Hang up alive and cut off the bottom of the tail. After bleeding them for 10 min or so then start removing the filets and belly. Remove the skin and then place on ice for 24-48 hrs. I put a layer of ice down then add a layer of fish...ice...fish...ice...fish....

Open the drain plug and put a couple of bricks under the end of the cooler opposite the drain. This keeps the fish from sitting in water....if it sits in water it can sour.....

After a day or two on ice trim the meat removing all skin, bones, and as much fat as possible. Cut to desired cooking size and place in ziplock bags. Add water to the bag and remove all air and seal bag. Place in refrigerator overnight then place bags in the freezer. By chilling overnight it helps the fish freeze more evenly. If you place warm fish in water into the freezer it will freeze on the outside first and the inside will stay "warm" longer before it freezes.....

Like all foods...preparation and handling affects taste more than anything else.....

That looks very good!

How did you catch them?

Trotline......

I have my women noodle them