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Joined: Jun 2009
Posts: 207
Lunker
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Lunker
Joined: Jun 2009
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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. 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.
Be Brave Enough to Suck at Something New!
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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.
Be Brave Enough to Suck at Something New!
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Joined: Aug 2014
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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
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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......
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
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Lunker
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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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