heres a sure fire way to get that nasty taste out. what i do is to take a small tube and insert it into the fish's mouth, then i slowly force it down its throat until its about 2 inches in. then you'll want to funnel a mixture of milk and olive oil through the tube. remove the tube and hang the fish by its mouth from a hook or something and let it stand overnight. in the morning gently squeeze the mixture out and fry up your fish. you can use the mixture as a sauce if you want.

"Look out, the whales, they got big fingers...big...whale..fingers" - Corey Myung

Do you leave the skin on?
I have found that skinning every fish removes most tastes that people find unpleasant.
I usually don't marinate by choise but do keep all my fish alive as long as possible and skin them when I clean them or as soon as possible afterword.

Give it a try and let me know what you think.

Greg

PS. yes I know it's a pain on cats <img src=icon_smile_big.gif border=0 align=middle>

&quot;Getting close to the game is the joy of Bowhunting for me, the harvest is a bonus.&quot;

Live 15 ft Python after eating a small Antelope!

Here is one to try, get one of those cheap kids pools and fill it with clean water, then feed the cats corn for about a week, that should clean out that taste.(I have never tried this.

The Tazman aka Martin Price
Founder and President of
Virginia Disabled Outdoorsmen Club

I have caught a 6 lb. 23&quot; Channel Cat on a pink Minnow lately. &lt;July 3&gt;
Also caught a 8 lb 24&quot; Channel Cat on July &gt; on a J9 Rapala. then caught a 1 1/2 lb Channel Cat on thesame Plug &lt;July 9&gt;

For eating catfish you just can't beat one about 12 inches. They taste great everytime. Man I need to go fishing, you guys are making me hungry.

<BLOCKQUOTE id=quote<font size=1 face='Verdana, Arial, Helvetica' id=quote>quote:<hr height=1 noshade id=quote>
For eating catfish you just can't beat one about 12 inches. They taste great everytime. Man I need to go fishing, you guys are making me hungry.
<hr height=1 noshade id=quote></BLOCKQUOTE id=quote></font id=quote><font face='Verdana, Arial, Helvetica' size=2 id=quote> I tried soaking the 7 pound channel catfish in some milk... tasted lots better!
Bud in addition to that, I also trimmed a slight amount of that dark red meat you'll see on the bigger cat... running down the middle of the Fillet. Turned out great. I still have 3-4 packages left to eat... and lots of bass and perch... and deer.<img src=icon_smile_cool.gif border=0 align=middle>

This may not be feasable but I know a couple of regulars that throw there fish in a stock tank for a week or two.

I've always thought catfish should have a bit of that taste to it. Part of the appeal. I'll chime in with the same answer as some of the others. Milk; or even better, buttermilk before dredging in flour and cornmeal should help with the flavor. Butermilk also contains acids which will tenderize the flesh and make it more flaky. (Works on venison and small game too)

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Like a few people on here, I think the size of the fish has a lot to do with the taste. I usually will release the larger flatheads I catch and keep the 12-18&quot; ones for eating purposes and they taste great.