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I didn't see a fishing section so I am posting this in Hunting. Does anyone eat the catfish out of the Crow River? I love catfish but depending on the body of water they can be kind of funky.

I've been served some. The guy really buggered his breading though, so it wasn't the best, but I don't think that was the fish's fault.

Where abouts on the Crow are you fishing? This fish came out of the North fork just upstream of the confluence.

In Cokato, at the Rainbow Sportsmans club. There is a hole that looks like it might hold some dandies.

I'd eat them.

Put them in the smoker.mmmm!

hunterfreakhd wrote:Put them in the smoker.mmmm!

Never tried it - the guys at work love when I bring in some smoked carp. Maybe I'll give it a shot. Do you smoke skin on with the cats?

Sigfan220 wrote:

hunterfreakhd wrote:Put them in the smoker.mmmm!

Never tried it - the guys at work love when I bring in some smoked carp. Maybe I'll give it a shot. Do you smoke skin on with the cats?

I take the skin off. here is the recipe I use
ingredients:

6 catfish filets, approximately 2 pounds
3 tablespoons coarse black pepper
3 tablespoons sea salt
2 tablespoons white pepper
Smoked paprika
Crushed dill weed, dried

Mop (marinade):

2 cups seafood stock
3 tablespoons lemon or lime juice (lemon is desired)
1 teaspoon garlic powder
1 teaspoon onion powder

Method:

Prepare the filets by rubbing coarse black pepper, white pepper and sea salt on both sides.
In a large bow, combine mop ingredients.
Once the mop is prepared, add filets.
Refrigerate for 1-2 hours.
When the smoker is hot and reaches 200 degrees, remove the filets from the refrigerator, reserving the mop.
Apply salt and pepper again.
Rub on a little smoked paprika and dill.
With the heat between 175-200 degrees, the smoking process takes about 2 hours.
Brush reserved mop on filets every 30 minutes.
Catfish filets are done when they flake easily.
Cool.

Sounds good to me!! I love smoked fish, and pepper.

Years ago the the Hutchinson newspaper ran a story about the toxicity of the river and if you were to eat anything taken from the river the amount one could eat safely. It wasn't much as I recall. Maybe there is a website that publishes current information on this. IMHO find a better source as I lived next to this river most of my life and it disgusts me.

AgAuTHORITY wrote:Years ago the the Hutchinson newspaper ran a story about the toxicity of the river and if you were to eat anything taken from the river the amount one could eat safely. It wasn't much as I recall. Maybe there is a website that publishes current information on this. IMHO find a better source as I lived next to this river most of my life and it disgusts me.

For some reason people in this state are convinced river fish are hoorible and are going to kill them if eaten. Minnesota department of health has guidelines for consumption for most major lakes and rivers. Try comparing a lake like Minnetonka to the Crow. Very similar, with the concern being predator fish. Both reccomend one meal per week.

http://www.health.state.mn.us/divs/eh/fish/eating/genpoprivers.pdf

http://www.health.state.mn.us/divs/eh/fish/eating/genpoplakes.pdf

I have kept and eaten cats from the lower stretches of the Crow, as well as the 'sippi upstream from the crow. When prepared properly, i have no complaints.

Thanks for the info JJ. That is actually pretty damn good for a river. I really only eat fish a few times per year so it shouldn't be a big deal.

We landed a nice one this weekend. I had the last of it tonight. It was probably the best catfish I have had, very good taste not muddy at all. I baked this one since I was to lazy to fire up the smoker.