Keeping Jacks

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Originally Posted by Mr. Cleland

A cute lil brunette( :D ) I know is part of a family owned catfish house... She said the muddy/earth flavor happens when its hot/or when the catfish bury down in the mud... I'll take her word for it.. I will NOT eat a catfish unless i'm starving..

What would yall use for the jack brine? Salt water? or....?

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It was explained to us that it was a salt and brown sugar brine and the fish was brined for 2 hours and then rinsed and patted dry before hot and fast grilling over lump charcoal until medium-done. Then sliced thinly and served with fresh lime.