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Southwest Illinois | To me the key is get the fish on ice immediately. Then clean properly removing any mud veins. For most pan fish I rinse two times and freeze. For catfish we use a bucket with a garden hose fitting on the bottom and a bunch of 1/2' holes in the top of the bucket around 6" down from the top(you can buy these commercially made but they are easy to make your own). Let the filets swirl around a while(a few minutes) and they will have no fish taste at all. I still think getting them on ice immediately after catching them is key. For Walleye we always clip the gills and throw on ice to get the blood out of them faster since it may be a couple hours until we get back to shore and clean them. | |
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Cooking fish
