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Joined: Jun 2009
Posts: 207
Lunker
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OP
Lunker
Joined: Jun 2009
Posts: 207 |
My grandson and I pulled a couple of CC out of the pond last week, and both were healthy in all respects - in the 5 to 6# range. What puzzles me is the color of the meat...the female had white flesh and the male had pink flesh. ![](http://i444.photobucket.com/albums/qq169/mlshirah/fishfleshdifference.jpg) The female (white) fried up quickly and the male (pink) took much longer to cook and was tougher and more "fishy" tasting. Anyone know why this was? Thanks, Mark
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Joined: Oct 2014
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Joined: Oct 2014
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IMO your dark meat probably came from a relatively old mature male. I have seen this many times. I only harvest male CC that are 3 pounds or less for table fare. I do not know this for a fact, but I have always thought the same principle applies as many other animals. Ever try to eat the meat from a mature boar hog? Tough, bad smelling and worse tasting!
Last edited by Bill D.; 12/04/14 07:34 PM.
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Joined: Oct 2013
Posts: 6,088 Likes: 96
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Joined: Oct 2013
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The pink looks more like our bullhead meat.
No answer for you, but interesting observation.
John
I subscribe to Pond Boss Magazine
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Joined: Jun 2013
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Joined: Jun 2013
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did you bleed out both fish before filleting them?
Forced to work born to Fish
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Joined: Oct 2014
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Joined: Oct 2014
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Hey Snakebite,
Good thought. Do you cut the gills or the tail on CC? I always cut the tail.
Last edited by Bill D.; 12/04/14 08:57 PM.
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Joined: Aug 2014
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Joined: Aug 2014
Posts: 3,959 Likes: 188 |
Snake Try throwing fish into a ice and salt water brine in ice chest for an hour or so. Hypothermia pushes the blood out of meat into organs. Salt water professionals do that with tuna ( sushi grade). It really works on all fish. You won't believe how much better the fish taste
Pat W
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Joined: Oct 2014
Posts: 6,080 Likes: 1
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Joined: Oct 2014
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Pat,
I will definitely try that. Makes a whole lot of sense.
Tube jig under a cork retrieved real slow......
![[Linked Image]](http://forums.pondboss.com/ubbthreads.php?ubb=download&Number=11852&filename=I_subscribe_zps2qlyoyn2.gif) Be Brave Enough to Suck at Something New!
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Joined: Aug 2014
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Joined: Aug 2014
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After 40 yrs of runnin offshore you should learn a few goodies... Then pass them on for others to benifit from. That's what this forum is about
Pat
Tube jig under a cork ..... Sloooow hmmm thanks Bill
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Joined: Jun 2013
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Joined: Jun 2013
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Yes on catfish I always cut the tail fin off, to allow the bleed out. Then fillet top to bottom keep skin on until I flip the fillet then run the knife along the skin between the board. Peeling catfish got old quick, and arms go numb after about 10+. I normally soak the fillets for 30mins to 1hr in the salt brine. I also hear the salt opens the fillet up to absorb, so I take them out and vacuum seal them with squeezed lemons, Fresh Thyme, Garlic or salted butter.
Forced to work born to Fish
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Ambassador Lunker
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Ambassador Lunker
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Marinate those pink filets in Sprite or 7-up for a few hours and they will turn white, and not be near so strong in flavor.
"Forget pounds and ounces, I'm figuring displacement!"
If we accept that: MBG(+)FGSF(=)HBG(F1) And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1) Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT? PB answer: It depends.
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Joined: Jun 2009
Posts: 207
Lunker
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OP
Lunker
Joined: Jun 2009
Posts: 207 |
Thanks for all the replies! I've always just skinned them out and soaked the fish meat in a salt-water bath overnight, and that worked well until this old guy. I'll definitely adopt your suggestions.
Y'all have a great day!
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Algae
by Boondoggle - 06/14/24 10:07 PM
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