Smoking Catfish

[firedog127]

This is what I did. We just caught a good 6lb channel cat and a nice size croaker. I didn't have a fillet knive so I used a steak knive and since I ha. Some meat left on the spine I smoked that too!! I have the big fillets on as we speak but the small channel and croaker got done quick as per the pic I attached.

image.jpg

• firedog127
• Jun 20, 2013

 

[firedog127]

But to smoke while cats I would keep them in the colder spot of you're smoker for a good bit then finish on the high side. Depending on size of car and temps. But always use a thermometer!! And make sure the flesh flakes off easy.

 

[claudia pullman]

skinning them while alive?? Sick! I am not squeamish but when someone is that cruel it makes me wonder whatelse they do to animals. What king of person is that cruel to any animal? I wonder what the Game Fish and Parks Department would say to that???? Like fish or any other animal don't have feelings. YOu are no better than the Chinese that skin dogs alive for those fur loving rich people that love their fur coats and don't care where they come from.

 

[kc5tpy]

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your response to he catfish smoke:  Most of these folks are hunters and fishermen.  The VERY  last thing they would do is cause suffering to any animal.  Although not described in the post because of squeamish folks the fish have their backbone broken quickly and instantly before any processing of the fish.  They are not BRAIN dead but like a paraplegic they feel nothing below the break in the spinal cord.  In many cases when butchering wild game of any kind it is preferred that the animal be allowed to "bleed" before processing the meat.  This process reduces the "gamey" taste in many animals.  For smaller fish it may not be necessary but for a catfish that may 20-30 lbs. it is a necessary process.  You said you were not squeamish so that is how wild game is processed.  The meat you eat from the grocery store is not treated much differently.  Hope this helps

Danny

 

[Bearcarver]

CP,

These are catfish---------Fish!  As in Fish!!!

Many Biologists say "Fish don't feel pain".

These aren't cats or dogs or horses or cows or deer, or rabbits, or even Rats!!

We also use live bait, which are small fish, and you stick the hook in places you wouldn't want to hear about unless you have used live bait for trolling or still fishing. It aint pretty----It's called Fishing!

What people do with fish has nothing to do with how they treat mammals, humans, birds, etc……..

Big mean cruel Bear

Sorry for the Hijack, guys!!

 

[txfshrmn]

Thank you for the info and pics . I plan on doing export of same

 

[gordons]

I caught a 4 pound channel on Tuesday. Skinned and gutted, removed head and fins. Rubbed with salmon rub and smoked on my Traeger at smoke setting for 3 hours, salted, peppered, and buttered and baked at 350 for hour and a half covered with foil Came out great. Mild and firm, not mushy.  

 

[Bearcarver]

 
I caught a 4 pound channel on Tuesday. Skinned and gutted, removed head and fins. Rubbed with salmon rub and smoked on my Traeger at smoke setting for 3 hours, salted, peppered, and buttered and baked at 350 for hour and a half covered with foil Came out great. Mild and firm, not mushy.  

I normally prefer smaller Catfish, however that 4 pound Channel sounds Awesome!!

BTW: I see this was your first post. Please go to "Roll Call" and introduce yourself, so everyone can properly Welcome you !!  

Mean Cruel Bear