We have pieces of this topic all over the board !! I have a question about Catfish in general.
I love good catfish. I also like my catfish "well-done" as opposed to soft and semi-transparent. I have noticed that at some places the fish tends to be soft and a bit mushy (for lack of a better term). Is that because it is underdone? Or is that what happens when a LARGE catfish is fileted so that the pieces of fish are thicker than say 3/4 inch? I guess my personal tastes may be a bit off center since I do enjoy many types of Sushi and cold smoked fish, but I have run across the ‘soft’ catfish more than a few times now, and have taken to asking the server to mark extra-done on my order. I haven’t noticed the soft-texture on the thinner pieces or on the ‘whole fish’ order. Anyone run across the same ‘problem’?