catfish

Post by **Jonathan** » Wed May 25, 2005 8:15 pm

I was out with my dad for carp after school today. I had one good one on but I lost it near shore. Then the carp were gone and it was non stop catfish. It was still fun with lots of fat ones.

Post by **pieter** » Wed May 25, 2005 8:24 pm

Nice bullhead Jonathan. Can't wait till we can go together sometime.

pieter

Post by **skooter** » Wed May 25, 2005 8:27 pm

He's defintely a fatty...

you always have a good time when you're fishing.......

So how many "dozen" did you end up with,

....and more points for the Bottom Bouncers, ......good job

Post by **Ladyfish** » Thu May 26, 2005 4:17 am

Awesome Jonathan! I hope you left one or two for your dad

Post by **Markus** » Thu May 26, 2005 8:28 am

Bulheads are fun Jonathon. You're fortunate to get to enjoy them during the day. At my cottage in NS, you can only get them at night......and they are no where near the size of the ones you get.

Post by **BBRich** » Thu May 26, 2005 9:37 am

That's a chunky bullhead Johnathan! Good to see you got out and caught a few.

Post by **Markus** » Thu May 26, 2005 10:10 am

Next step...learning how to clean them.

Post by **Jigs** » Thu May 26, 2005 10:13 am

You show me where you catchem Johnathon, and I'll clean em for ya

. Show you how too, if needs be.

Post by **crash** » Thu May 26, 2005 10:22 am

Can I get in on the cleaning leason too. One speices I have never cleaned or eaten.

Post by **BBRich** » Thu May 26, 2005 10:30 am

mmmm catfish.. Jigs, I'll catch em, you clean em. Let's go fishing!

Post by **Jigs** » Thu May 26, 2005 2:54 pm

Sounds like a plan guys, except you all are so far away

OK, on line bullhead cleaning:

1. Kill or stun fish (optional but kinder)

2. Grab the fish by the head, with the back of its head in the palm of your hand. Get your thumb and forefinger behind its side barbs. (careful)

3. With a REALLY sharp knife, make one circle of the fish behind the dorsal spine, fairly deep.

4. Use a pair of nail pulling pliers and grab the skin behind the dorsal spine and slowly (or quickly) pull the entire skin off. May or may not come off all at once.

5. Hold the body in one hand, head in the other, and snap the spine, dragging the head (and entrails) down and out.

6. Run under cold water and finish cleaning the cavity.

7. Cook and eat. Leaving the tail on is optional. Nice and crunchy.

Thats one way. No doubt there are others. I knew a lady that just made a small incision behind the dorsal spine.........snap.........pull.....and the fish was skinned and cleaned. Always took care not to get her angry at me

Hope this helps.

Regards:

Post by **BBRich** » Thu May 26, 2005 3:57 pm

Believe it or not, my grandfather can fillet a bullhead without a knife at all! I've seen him do it, and it's quite a sight.

Post by **Kingmann** » Fri May 27, 2005 7:08 am

BBR, I'm not saying I don't believe you, but how does your grandfather do that?
JasonM

Post by **steve-hamilton** » Fri May 27, 2005 8:02 am

bullheads are so soft and fleshy....

so opposite to any 'good eating fish'....

do they really taste good, or are they just 'edible'?

we catch em by the thousands...to the point where they are a real pain in the butt....

Post by **Tip-up** » Fri May 27, 2005 10:41 am

Nice work Jonathan

I tried them for my first time when Carlo fried up a bunch at Petrie.
The didn't tast to bad(although they were mixed with slabs)

And Markus its the same at my cottage, you can catch them OLNY AT NIGHT.You get hundreds of the little buggers.