Harris T. Fudpucker Loc: Lafayette, Louisiana

For those of you that salt water fish, and catch gafftops. What do you do with them? I was fishing one of the many bayou's we have in Louisiana. The fish lite up my fish finder. I was setting out 'noodles' like many times before. Before I can put out the second one, the first had a fish on. That went on for 2 hrs. I had an ice chest full. I cleaned and put in freezer, now what or what is the best way to cook. I'm thinking of grilling some.

Sinker Rig Loc: Tampa area

I've caught 100s of those suckers, but have never had the gall to eat them. Some folks I know say they are delicious.......I find that hard to believe

flyguy Loc: Lake Onalaska, Sunfish Capitol of the World!

From what I have heard when down fishing the salt, it's the only catfish that you can eat. I have never caught one, my buddy did, but he never kept it.

Sinker Rig Loc: Tampa area

We have a large Vietnamese population here and they eat just about everything they catch....but they won't keep a catfish

Gordon Loc: Charleston South Carolina

instances.

The Gafftopsail, in particular, is the optimal selection when compared to its cousin, the hardhead catfish. It feeds on the water column and although slimy, have some hearty fillets inside. Bonus is, they’re easy to catch, even on a slack tide.

Place fish on ice immediately being cautious of the poisonous barbs. To filet, you’ll cut behind their dorsal/pectoral fins in a triangular shape toward the belly. Using pliers grab hold of the skin and pull toward the tail. The skin will come off in one piece. Remove the head by twisting or cutting off. Separate fillets from the backstrap saving the backstrap as part of the meal. The backstrap has the best meat.

We chose to cook this dish with fresh herbs and some homemade mayonnaise for added health and flavor. It turned out to be surprisingly good! The hardest part was getting over the mindset that it was supposed to taste bad. It’s not a prize fish, but it’s edible and good enough that we’d undoubtedly bring the larger one’s home on a slow day again.

INGREDIENTS:
Catfish Pesto, Mayonnaise, Almonds, Salt/Pepper

DIRECTIONS:
1. Place catfish fillets into a baking dish and allow to come to room temperature.

2. Preheat oven to 350°F.

3. Grab your pesto or make your own by combining cilantro, almonds, a squeeze of lemon, garlic, salt, and oil.

4. Add 2-parts cilantro to 1-part mayonnaise in a bowl and blend.

5. Spread mixture on top of your fillets attempting to cover its surface.

6. Bake at 350°F for 12-15 minutes rotating half-way through cook time for even cooking.

7. Remove filets from the stove and allow them to rest for 3-5 minutes before serving.

dfn Loc: Mobile, Al.

Easy to catch large ones and always take to the house. I nail them through the head onto a tree trunk,head up then begin the skinning cuts as Gordon described to pull off skin. Believe they're similar to shark fillets, large fillets and few bones.

dfn Loc: Mobile, Al.

Easy to catch large ones and always take to the house. I nail them through the head onto a tree trunk,head up then begin the skinning cuts as Gordon described to pull off skin. Believe they're similar to shark fillets, large fillets and few bones. They're also called blue channel cat, gafftop sail cat around here.
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Sinker Rig Loc: Tampa area

It saddens me that you folks can't catch any choice fish and have to settle for those slimy feces eating saltwater catfish

lorafa93 Loc: North Venice, Florida

I’ve caught plenty Sailcats. I prefer to only keep the bigger ones. I filet them just like any other fish and remove the skin the same way too. I like them lightly breaded and fried. I add a little Cajun seasoning to the breadcrumbs before breading the filets. IMO it’s a very good tasting fish.

Harris T. Fudpucker Loc: Lafayette, Louisiana

Thanx guys, I only kept the ones over 3pds, and had about 50 to clean. Much like catfish, you skin them, that is where it stops. The skin is glued onto the meat, or so it seems, taking the head off, is a challenge, thank goodness I watch some of horror movies, the ones that use a hatchet to remove the head! LOL The slime is poison, are so I'm told, so pressure washing them first, kept it off of me.
Sinker, I catch a lot of prime fish, but these kept taking the hook. I was also in a 'freshwater' bayou.

lorafa93 Loc: North Venice, Florida

It’s not a matter of settling for Sailcats because we’re not catching more desirable species of fish. I catch my fair share of Pompano, Sheepshead, Grouper, Spanish Mackerel, and others. When I catch the Sailcats it’s on the same bait that I’m using to catch any other fish. Baits like shrimp, squid, and clams. I always say don’t knock it until you’ve tried it.

LKPKGA

I’ve filleted them grilled with seasoning. I wouldn’t compare it to snapper or grouper, but similar to freshwater cats or tilapia.

Harris T. Fudpucker Loc: Lafayette, Louisiana

Just found someone, that I trust, saying it taste as good as any other cat. He takes the slime off of them, by dropping them in an onion sack, tossing it outside of the boat and driving a bit, while they are in the sack. Great idea!

hacksaw Loc: Pasadena, Texas

Harris, I always cut them into 2” chunks and chicken fried them. They taste like catfish to me.
Hack 🇺🇸🍺🍺

hookemjim

I get them here in Fla and they eat very good.