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Cooking Forum
Bluegill
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<blockquote data-quote="GMB54" data-source="post: 5140520" data-attributes="member: 15365"><p>Thats all we ever did to smaller cats/bullheads. Cooked them whole. Large ones got "steaked" from the rib section and if not too big the tail section was one piece. I would swear fish cooked with bones in taste better and you lose less meat. Meat pulls right off leaving almost nothing going to waste.</p><p></p><p>REALLY big ones got made into nuggets and soaked in buttermilk before cooking. Old river cat gets pretty strong and even almost tough. Nuggets are first rinsed in salt/lemon juice/water and then tossed in some buttermilk. Eat them with hot sauce and its pretty dam good but not as good as a sub 2lb whole fried catfish.</p></blockquote><p></p>
[QUOTE="GMB54, post: 5140520, member: 15365"] Thats all we ever did to smaller cats/bullheads. Cooked them whole. Large ones got "steaked" from the rib section and if not too big the tail section was one piece. I would swear fish cooked with bones in taste better and you lose less meat. Meat pulls right off leaving almost nothing going to waste. REALLY big ones got made into nuggets and soaked in buttermilk before cooking. Old river cat gets pretty strong and even almost tough. Nuggets are first rinsed in salt/lemon juice/water and then tossed in some buttermilk. Eat them with hot sauce and its pretty dam good but not as good as a sub 2lb whole fried catfish. [/QUOTE]
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