Down here in Kentucky, catfish is a staple. I've heard all of the remedies for the meat to take away the " muddy taste, but never have had it. Here is what I do. I always filet the larger fish (12-14 inches are smoked). On the side of the filet that the skin came off, you will notice a strip of dark meat that runs down the middle. CUT IT OUT! Normally the cats I've been catching here are 20-28 inches and instead of eating whole filets, I cut the filet (after strip is removed) into bite size pieces. The only remedy I would suggest for cats or any fish for that matter is soaking in salt water. It brings out any blood in the meat from the cleaning process. Oh, one more trick, I fish mainly at night and take a cooler filled with ice. As I catch a fish, I put it immediately on ice. Once you are done fishing, cleaning these fish is alot easier since they are frozen and alot less blood is involved too.