Text 12991, 84 rader
Skriven 2011-07-04 05:34:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Big Fish
================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> Last week the fish of the week was a huge pike caught by a young
 JW> Yellowknife boy. The pike was 48" long and the boy just 47" tall. It
 JW> made for quite the photo op. The family could make...

 DS> Not in Yellowknife, nor a young child -- but did you see the world
 DS> record 130 pound blue catfish recently caught in North Carolina?

 DS> http://hamptonroads.com/2011/06/nc-coach-shatters-catfish-records

 DS> The previous Virginia record was 109 pounds.
 DS> The fish measured 57 inches long and had a 43.5-inch girth.

The neat thing about that is that the fish is probably edible - whereas a
standard yellow-bellied catfish of that (or near) size would be loose, sloppy,
muddy-tasting flesh, fit only for cat-food or fertiliser.

Blue cats make a decent game-fish. I hooked one in the tail race of a local
lake's dam and was treated to a jim-dandy struggle trying to land that 2 lb
dandy. And it's the only catfish I ever saw that would jump like a bass or
other game fish. Blue cats are not common in the Great American Outback.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: How to Prepare Large Blue Catfish
 Categories: Seafood
      Yield: 1 Text

      1    INFORMATION

  As one of the largest freshwater sport-fish, the blue catfish
  can weigh up to 50 pounds on average. Record-holding blue
  catfish weigh as much as 115 to 121 pounds. Considered one
  of the best eating catfish, the blue catfish must be cleaned
  and skinned before cooking. Frying is a popular method of
  cooking a blue catfish, although they can be baked or
  grilled as well.

  Clean the fish thoroughly by inserting the tip of a knife
  into the fish's belly near the end of the fish and move it
  along the belly up to the head. The knife blade should be
  shallow, only barely through the skin so that the intestines
  are not punctured.

  Open up the body of the fish and pull out the entrails. Cut
  a notch where the anus is and throw it away.

  Rinse out the cavity under the faucet and wash off the skin.
  Cut the head off, and then bury all of the innards and the
  head immediately to prevent animals from being interested in
  them.

  Snip the spine off the catfish and then skin it by holding
  its head on a flat surface. Gently slice through the skin
  and then use pliers to remove it from the body, pulling from
  the head toward the tail.
 
  Filet the fish by cutting the fish with a filleting knife
  behind its gills and then slicing to the backbone, but not
  through it.

  Turn the blade, without removing the knife from the fish,
  and cut down towards the tail using the backbone as a guide
  for the tip of the knife.

  Remove the resulting filet and place it on a plate. Turn the
  fish over and repeat the above fileting steps. Wash each
  filet in cold water and pat dry with a clean paper towel.

  Dredge your catfish in flour or cornmeal and any other
  seasonings you like and then fry it on medium high heat for
  5 minutes on each side, or choose a specific recipe for
  cooking your catfish.

  From: http://www.ehow.co.uk

  Uncle Dirty Dave's Archives

MMMMM
 
... And so I thought to myself ...  But, who else can you think to?
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