NANFA-- RE: Roughfish
Sun, 11 Jan 2004 13:39:57 EST

My father would always "bleed" a large catfish (10 lbs and over) by hanging
the lower lip of the fish from a nail in a tree then cutting a slash through
the caudal peduncle. After about 30 minutes, he would proceed to clean the fish.
Seemed to help the flavor of the larger catfishes according to him..........

The Bowfins are much better eating if never chilled or frozen according to my
Cajun friend from Bayou Pigeon. As a matter of fact, he proved to me that
they are even much better and fresher tasting if the fish is alive just prior to
dispatching it and immediately filleting it, but he never rinsed the filets in
water because this would also tend to make the flesh "mushy" when fried! That
was the first time I'd ever tasted it prepared this way, and I can attest
that he knew his bowfin cuisine!

I'd previously eaten Bowfin after it was chilled and already dead before
cleaning and the flesh is indeed like trying to chew a cotton-ball.........

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