![]() ![]() Scientist and Field Editor Larry Cofer talks about this issue in another article in this magazine. The issue of the contaminants that catfish may harbor is distressing. Indeed, in my estimation, flatheads easily rank among the finest of all freshwater fish on the table. Flatheads, much to my distress, for I believe most large flatheads should be released to continue to thrill anglers, are an exception. Admittedly, catfish from some water may taste strong, but this phenomenon isn't common most times, they're sweet as can be, at least in smaller sizes. They are particularly firm fleshed, so they work well in most recipes and forms of cooking, from chowders to classic deep frying. ![]() Just as each species is unique in the challenges it presents in finding and catching it, so does each species we take home bring to the table its own unique qualities.Ĭatfish are special, though. I have no favorite catfish species, whether in the catching or in the eating. ![]()
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