Quote:
Originally Posted by raybec 4
I never could get into eating fish at restaurants, especially fried fish, breaded in some factory and bagged for 6 months. No thanks, I'll just have a greasy burger if I'm going to do something like that.
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Most of your restaurant "farm" fish are channel cats, or hybrid channels. They have a fast turn around time from fry to harvestable fish. Channels are ok eating but they have a stripe of fat running down the middle of their fillet that I cut out but most restaurants don't and that's what gives you the nasty, fishy taste.
Once properly cleaned flathead cat is the whitest, flakiest fish meat I've ever had. The thing about them though is you don't waste your time with anything smaller than about 20 lbs. They have pockets of red meat in their flesh that you want to clean out for the same reason I trim the fat off of channel fillets, because that's where the nasty taste is, and by the time you've trimmed away the nasty from a fish that only weighed, say, 15 lbs to begin with you'll be left with maybe uh pound of good fish meat. Had to learn that one the hard way.