Here's the video link. Guy has a YouTube channel I enjoy.
https://youtu.be/8DbbZ6bNlx4
Printable View
Here's the video link. Guy has a YouTube channel I enjoy.
https://youtu.be/8DbbZ6bNlx4
You can take any so-called 'trash fish' and process it to a point that it no longer has any of it's normal uncooked/cooked color, consistency and flavor that originally made it considered 'inedible'.
But take that fish and cook it by any ordinary means with either none at all' or bare minimal flavor enhancers necessary to cook it.
That is the taste test I want to see or partake in, and I want several others of varying fishy flavor profile preferences alongside me.
I like a fishy tasting fish, and others want their fish to taste not like fish but like whatever they cooked it in or seasoned it with.
Heck, my younger son thinks the best part of a fish fillet is the bloodline.
I know that he probably wasn't getting all the "fishy taste" that he would have if it were simply fried and eaten, but it's not just "trash fish" that we do all of this extra stuff to so we can make it taste better. Take for example barbecue. Cook brisket or ribs on high heat with no sauce or spices and you would have shoe leather.
The blood line??? You must not have raised him right.:bang
:)
I agree, nothing wrong with eating them if you want, but I really wouldn't say that type recipe makes them edible. There is hardly any fish in it and it so covered with other elements and deep frying. Fry or bake a piece next to a piece of flounder and I don't think you'd go back for hard head.
I make fish cakes with whiting that is probably 1/2-2/3 fish meat and they are excellent.
I eat lots of fish that other folks don't typically eat but hardhead and ladyfish are two that Im going to stay away from.
I absolutely LUV his telescopic landing net!
And the 13' long Chinese fishing rods!!
And that remote 'bite alarm' !!!
His son was adorable ;-)
Almost makes me want to try them :abnormal:
Its all part of the British style of fishing. They use equipment like that (long rods, bite alarms, etc.) fishing for carp, tench, chub, etc. They also use long nets, though nothing like that one. First thing I was thinking was, "I wonder if it's long enough to use on the pier."Quote:
Originally Posted by Pier#r
This is a kid who thinks deer heart and liver is better than the backstrap and tenderloin.Quote:
Originally Posted by ShallowWaterAngler
I tried hardhead catfish twice and it was terrible both times. That's enough for me. There was a pasty, icky film that coated the roof of my mouth (I cooked it in fresh oil, as always) and there was a distinctive yucky aftertaste. "Icky and Yucky" - that's what I associate hardhead catfish with.
Sailcats are great with ONE disclaimer - the dark lateral line tastes horrible! I tried it as an experiment, once. Never again. I'll always keep sailcats and gladly accept any donations, but I'll always cut out ever bit of dark lateral line.
That said, there may be ways to process and cook hardhead cats but to me, it's not worth taste-testing again.
I like the equipment. Those bite indicators with remote reciever would be great for ice fishing with tip ups.