Catfish info update

Grandpas Grub · February 2008

I didn't get a lot of cooking info from my previous post regarding this so I decided to do some searcing and phone callin on both trout and catfish.

Most of the info inifers to cook these fish cook by the 'seat of your pants' and flesh color and 'flakey'

Most info says cook until:
Trout - flakey
Trout should be cooked fast as the trout will absorb fat whichy has those odd tastes/smells from the cooking oil or burn't butter.

Catfish done when meat turns from clear to translucent (sort of white)

I only found one reference to temp for trou. It said 'fish' (didn't reference trout) was safe to eat at 145°.

There were several temps stated with catfish 150°

So, time for another test to see how this new works out.

As was shown in my previous cook both trout and catfish was very moist and very good - texture and flavor. Trout was a little more dry, but that is being picky.

Both fillets were cooked to an internal temp of apx 190° via thermopen at thisckest point.

Test complete and I cooked catfish only.

Cooked to thermopen 145° internal at thickest point. I also watched for flesh color.

I used EVOO as in the previous cook, however, I did add 2 pats of butter. I got the pan hot enough to cook, then put on one pat of butter. As soon as it melted I spread the butter out and laid the fillet on the butter. Cast Iron skillet on a spider closer to the lump and dome at 400°

At 4 minutes I turned. Thermopened at about 125°. Then the second pat of butter and I moved the fillet on top of the butter. Cooked about 3 to 4 minutes, until I thermopened the internal at 145° in the center. I would think there was a little after cook temp raise but I didn't measure.

I didn't get this blackened as such, but the outside was a nice golden brown (probably from butter) - meat soft and 'flakey' . Flakey says dry, but this was anythinig but dry.
IMO excellent presentation testure and flavor.

At this point I think cooking until and internal 145° to 155° is the answer. Keep in mind on my last cook apx 190° was still moist. But to me this new lower temp cook was significantly great.

As ususl the interrnal temp is what counts.

I am going to work on blackening but first I wanted to get the meat where I think should be.

Unless anyone else out there has some other input, this is where it should be.

GG

BobS · February 2008

I have never cooked catfish on the grill, but I like it fried!. I generally look to pull fish when it hits 120. That is certainly true for Tuna and Salmon.

I am sure that 145 - 150 is fine and Catfish is probably not as thick as tuna or salmon, so the temp will not come up all that much.

Enjoy.

Richard Fl · February 2008

15-20 years ago I read a report from the Canadian Fishing Industry that said 350F when baking for every inch of thickness, so tonight I checked Mr Google and this appeared.

http://www.tasteofamerica.com/abc/abc_fish.html

Grandpas Grub · February 2008

Thanks Bob,

Mine was fried in a cast iron skillet. I will try turning the fillet at about 80° then cook to 120°, then taste. If I need to cook longer that will be easy and will let people know how the 120° tastes.

Appreciate the input.

GG

Grandpas Grub · February 2008

Thanks Richard,

I saw the link but was looking more for exact temps.

GG

Richard Fl · February 2008

You mean like this. Where do you get fresh fish from the Great Salt Lake? Or Rocky Mountain Trout? hehe

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Grandpas Grub · February 2008

Richard,

LOL , wish I would have thought to look there.

Lake trout here in Utah was just over 51#, it wasn't uncommon to see/hear of catches in the 21# to 31# range.

Rainbow trout, much smaller. Most of our fish stream one can almost jump over. Nothing anyone would call a river (or even come close to a river).

Great Salt Lake - brine shrimp. Good for feeding tanked salt water fish.

The Great Salt Lake is so salty if one got in the lake they would float (vertical) with most of their chest out of the water. A person is like a cork. We used to splash in the lake and ages ago they made a semi-fresh water area which was fun to swim in. But the lake in general is not somehting.

When getting out of the water one has to have fresh water to wash off or you will be caked with white salt.

Heavin forbid if any salt gets into a cut or any other opening in the body. Ouch, Ouch Ouch.

Mortan Salt has a huge plant on the west end of the lake. 'No salt salts like Morton salts salt'.

Wonderful wildlife .

Nothing but brine shrimp in the water and a few idiots thinking they might want to swim.

The salt water is hard boats using outboard's and kills inboards. It is a great lake for sailing and there is quite a few craft out there.

Here is a ariel picture of the lake.
It is a huge lake and remnant of Lake Bonneville. Sunsets are breath taking.

http://en.wikipedia.org/wiki/Image:Great_Salt_Lake_ISS_2003.jpg

GG

Car Wash Mike · February 2008

I just thawed out a filet for Tuesday. I'm going to use a very high temp cast press to see if I can cook both sides done at once. Looks Good Kent.

Mike,

Car Wash Mike · February 2008

I just thawed out a filet for Tuesday. I'm going to use a very high temp cast press to see if I can cook both sides done at once. Looks Good Kent.

Mike,

Grandpas Grub · February 2008

Mike,

Interesting and a good idea.

I didn't have my bed of lump large enough to complete a hi sear on the spider. I should have let the lit lump spread better and get a better lava bed.

Richard Fl. suggested 125° internal which I will try at some point in time. I really liked the 145°

Let me know how yours turns out.

Kent

Catfish info update

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