channle cat recipe?

[TubeDude]

[cool][#0000ff]On smaller "cookie cutter" sized cats...from Willard or Utah Lake...I may not bother with removing the reddish line of tissue along the lateral line. That is a different kind of flesh from the main body of the fish...mostly sensitive nerve tissue and is heavily "vascular"...bloody. It can taste strong in larger fish with a thicker red flesh line.[/#0000ff]
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[#0000ff]I remove it by first making shallow slices under the red flesh from both top and bottom. Then I start at the tail end, cutting and lifting the strip and running my knife up under it until it peels off...kinda like mini filleting. See the pic below.[/#0000ff]
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[inline "CATFISH STRIPS (1).jpg"]

[#0000ff]Most fish have some of this darker colored sensory tissue. But only larger fish of a few species really justify going to the extra effort to slice it out. Wipers are another species that are improved by removing the red tissue. Ditto for their larger half parents...the wipers. But their smaller parents, white bass, don't need it. You can cook them up without bothing with the red tissue and you won't even notice it. [/#0000ff]
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[#0000ff]The pic below is of a wiper. Same process. Shallow slices and then slice and lift.[/#0000ff]
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[inline "WIPER STRIPS.jpg"]
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