Keith,
I've had many really excellent catfish, but I've had a few that tasted like cow manure smells. I'm not sure what does it.
With cats, big or small, I bleed them first. I keep a ball peen hammer around to render them unconscious. I lop off their tail, and hang them for 15 to 30 minutes just like I would a hog or a steer.
I fillet and skin all my fish, including cats. I first remove the two side fillets and then I skin them. I take the belly as one big piece which I skin on both sides. The belly lining tastes kind of nasty, so its gotta go. The side pieces are used like any other large fillet. The belly gets cut into "fingers" which gets battered or broiled. They have the consistency of lobster.
But, before I cook the fish, I soak it overnight in a salt brine of ice water.
Don't give up on the cats. Most really are delicious.
Good Fishn'
Ken
