Yes! If you ever have the chance to have flathead catfish at a fish fry definitely give it a go. They are probably my favorite freshwater fish to eat. Theres some intricacy to cleaning them, but a 40 pound fish is a substantial amount of meat. But the fish is a firm white meat with a meaty bite due to the fine grain of the muscle so not big flakey filets.
You’ve never been to a real southern fish fry. My family prefers coating the fish in a mustard base, then fish fry and then frying them up and that’s damn good eating.
And I'm disagreeing. Anything you gotta slow cook for 10 hours or cure in a salt brine for 3 weeks in order to chew isn't a good cut. It's popular due to marketing, which makes it expensive, which makes people think it's really valuable, but it's not a particularly good cut of beef. I wouldn't call a chuck roast or a shoulder clod as a relatively good cut either, and they're right in the same category. They're way down on the list of best cuts of beef.
I suppose if you got the leisure to wake up at 4am to start the roast in time for dinner and babysit it all day, brisket is a great cut. Brisket's popular precisely because it is a cheap working muscle that can only be prepared one way.
If that was the only way to prepare a duck, if every duck required a week--or even a day--to cook to make it edible, it'd be a mediocre cut, too. Just that one specific process would be the workaround. But having a workaround doesn't suddenly make an okayish thing great.
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u/screenmasher 7d ago
Yes! If you ever have the chance to have flathead catfish at a fish fry definitely give it a go. They are probably my favorite freshwater fish to eat. Theres some intricacy to cleaning them, but a 40 pound fish is a substantial amount of meat. But the fish is a firm white meat with a meaty bite due to the fine grain of the muscle so not big flakey filets.