I'm going to smoke a venison roast for a coworker (for a case of beer - standard charge), and he was digging through the packages from the processing place to load in his freezer - and one was marked "catfish".
What on Earth would that be??
It's a freshwater bottom feeder fish. Doesn't have scales. Has a skin. It's called a catfish due to the long "whiskers" around its mouth.
Great when breaded with a spiced up cornmeal and fried or grilled. :D :D :D :D
KyNola
Taste great Blacken.
Thanks guys... ::)
From his butcher:
"Deer catfish is a loin cut that comes from the inside of the body cavity near the lower back"
Quote from: squirtthecat on December 19, 2009, 07:22:21 PM
Thanks guys... ::)
From his butcher:
"Deer catfish is a loin cut that comes from the inside of the body cavity near the lower back"
it must have Wiskers.
Quote from: squirtthecat on December 19, 2009, 07:22:21 PM
From his butcher:
"Deer catfish is a loin cut that comes from the inside of the body cavity near the lower back"
Sounds that that would be the tenderloin. I never thought it looked like a fish of any kind but who knows. ???.
Quote from: RAF128 on December 20, 2009, 04:48:01 AM
Quote from: squirtthecat on December 19, 2009, 07:22:21 PM
From his butcher:
"Deer catfish is a loin cut that comes from the inside of the body cavity near the lower back"
Sounds that that would be the tenderloin. I never thought it looked like a fish of any kind but who knows. ???.
We'll find out when he finally thaws that package out and opens it. I though it might be something cut into thin strips - so it looks a little like a catfish fillet.. (like a whole muscle, sliced thin for jerky, etc.)
Around here we call them "Hanging Tenders" Is the most tender part of the deer and is usually eaten first. Cut into medallions a little seasoning salt and pan fried in butter.
Yea, if they are tenderloins, don't waste them on jerky. That's the best part of the deer as far as tender meat goes.
Ahhh, that is some fine eating.
Good deal. I'll tell him.
Thanks guys!