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You are watching: How to get rid of muddy taste in catfish


Possibly old news however if you take it a cup the vinegar and add it come a gallon the water, climate soak friend cleaned filet in the for about 10 min, every the mud and wild taste will certainly be removed from your filets.
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i watched in one ll bean wild game cookbook whereby a hunter had actually went away for 2 mainly leaving his deer loins top top the counter. Temps in the 50"s. Castle smelled awful. He take it them come his butcher ~ above his return to see if they could be saved. After ~ a vinegar bath they to be eaten and tender as could be. The butcher confided the without vinegar they would certainly be the end of buisness. although i have never had actually a fish the tasted choose mud.
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Welcome,Jim and also Thanks for the tip. I simply remove the red meat native mine but here in my regional lake the cat taste entirely diff,no red meat either.I wonder if its a water clenliness issue?
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thanks because that the tip Jim. I constantly make sure to trim off the yellowish belly fat on the fillets too. Specifically on Catfish.
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Thanks for the reminder on the vinegar. I always make certain to eliminate all the red meat on mine fish fillets, no matter what the species may be. This is whereby all the mud taste comes from.
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Removing all the red, yellow meat and also silver indigenous the ship is the key. I deserve to clean a 20 blue the end of the mississippi and have the taste the exact same or far better than a pond raise fish. Don"t skin big fish. Fillet them and do it so the red meat next to the skin is cut off. On ship fillets scrape off all the silver- on the inside and also cut turn off yellow meat. Cut out the red line the runs the middle of the fillet.
i seen in one ll bean wild game cookbook where a hunter had actually went away for 2 mainly leaving his deer loins ~ above the counter. Temps in the 50"s. They smelled awful. He take it them to his butcher on his return to see if they might be saved. After a vinegar bathtub they were eaten and also tender as could be. The butcher confided the without vinegar they would certainly be the end of buisness. Although i have never had a fish the tasted like mud.
LMAO. Repeat me not to visit the butcher! Although, I have heard of using vinegar also on poultry v a smell, and that greasiness the it it s okay in the early stages that decomp, and it working. I don"t know exactly how safe it is in reality, but old timers execute it. No me. I favor beef when it starts come oxidize (turn brown), poultry or pork...no way man.
thank you because that the information,I think I"ll try that ~ above some bigger fish,if it works,,them big boys might be in part trouble this summer.LOL:big_smile:
JerryTry this with your deer meat. 24 hrs prior to you acquire ready come eat it, take it it out of its packaging, placed it in a container of some sort, cover with cold water and also put in refrig. Once you go to the Frig for something, inspect the container. If the water is blood red, poor the water out and replace through fresh water. By the moment you acquire ready to cook the meat, all of the blood will b the end of it. (of food this go not job-related with deer hamburger.
Removing every the red, yellow meat and silver from the ship is the key. I have the right to clean a 20 blue the end of the mississippi and have the taste the exact same or far better than a pond progressive fish. Don"t skin large fish. Fillet them and do it so the red meat alongside the skin is cut off. On belly fillets scrape off every the silver- on the inside and cut turn off yellow meat. Reduced out the red line that runs the middle of the fillet.
I"m v wayne here, you need to remove every one of the slop indigenous the fish to do it taste good. The vital is to eliminate the red, brown strip (depends what form fish and where it to be caught) from the within of the fillet (the area whereby the meat touch the bone). I fillet every one of my catfish no matter what size.
There is a muscular layer that connects the skin to the body . That is about 1/32 to upwards of 1/8 inch in bigger fish and dark red in color. You should trim every one of that turn off . The is the culprit for ruining your otherwise tasty fillets. The more difficult a fish fights the more thickness this muscle tissue. If you placed your fish on ice cream a half hour or so prior to you clean castle .....most the the blood receeds into the significant organs so over there wil be tiny rinsing needed.

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Yes, leave as much of this "red meat" ~ above the skin once filleting as possible. THEN... And also this is a biggie...On a catfish, trim all the yellow fat indigenous the fillet then...marinate in a buttermilk and Lousiana warm Sauce for a couple hours.. Friend talking about some tasty fish! good fishing and also eating! Luke Clayton
I desire to invite friend to start listening come catfishradio www.catfishadio.com I perform a weekly outdoor food preparation segment. Can be around making ham at home and smoking that or frying fish. I think you will enjoy. Just go to catfishradio.com and scroll down, you"ll view the different segments. Happy listening! Luke Clayton
I favor to soak mine fish in a carbonated beverage like 7up. Miscellaneous fizzy. Likewise in the ship meat part of a blue or white cat, i eliminate all the blue movie junk it is attached. Many cats in mine area aren"t negative to have a mudline, simply the white bass and stripers that i don"t target or eat anyway. The buttermilk is another an excellent way to soak it.
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