I was at the dentist today, and the nurse told me that she and her mom love eating catfish cheeks. Are they easy to cut out, and does anyone have any input on taste?
Hold up here… BK did you just say something nice about white-tailed carp? The scaly bait-stealers that torment catfisher-people up and down the Mississippi, St. Croix and tributaries?
Really dude? *sigh*
PS – On bigger cats the belly meat is really good and has a consistency a lot like white meat chicken only not as dry. That’s about the only different meat I’m aware of on a catfish… and only on anything in the 8-10 lbs range.