Quote:
Originally Posted by ElectricChicken
MG, Great catch man! Like I said- I like your style. When you cook those catfish and drum up please post on the Roux so we can all see how you prepare and eat these fish. I am very curious to try some but have heard all the negatives about the gafftop & drum. Todd
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The trick is in the cleaning more than the cooking. All the red, all the unsavory looking parts, all the hints of skin, all the hints of fatty deposits need to be cut out before freezing or cooking. I do the rough cleaning: cutting the fillets from between the scales and bones. Amy does the fine clean-up work, cutting the good meat from what I hand to her. She''s in the kitchen doing it now, I'll see if we can get a picture.
The picture shows what my children call "drum sticks." They love 'em fried. Gafftop can be cleaned up in a similar way, though the shape ends up different after all the bad parts are cut out. Fry 'em up and put 'em in a po-boy, or grill 'em, or anything you really like to do with fish. Yum.