The Fish We Cook – Catfish and Bullhead

June 9, 2013 1:06 pm0 commentsViews: 2422

Bobberhead Bob dodged raindrops and spent an hour or so fishing from the dock on Lake Hiawatha near his home in Minneapolis.  Managed to catch a 1 pound Bass, nothing to write home about, but still a fish.

The ever so lovely bullhead

The other guys fishing the dock, we after bullheads. They were far more plentiful.  Bobberhead is thinking about spending a day just going after bullheads, if only to refresh his handling skills.  Also may be worthwhile practicing the filleting of them as well, and having a bit of a taste test as well.

As a kid, we would keep and eat the bigger bullheads we caught, although we were never to thrilled to have caught a bully rather than a more desirable prey.

Bobberhead spent a few minutes search ezine articles for some info on bullheads, and may have uncovered a fishing recipe resource in the process.

Check out this article…
The Fish We Cook – Catfish and Bullhead


The Fish We Cook – Catfish and Bullhead

By Tom J Bergerson


The catfish is a scavenger fish that is found in freshwater lakes and rivers throughout the United States and the saltwater of the Atlantic Ocean.

In freshwater they can be found in clear lakes, rivers and streams but they seem to prefer shallow, slow moving water. They can do very well in muddy water or water with little oxygen.

There are over 37 different species of catfish. They are extremely popular in the southern regions of the United States and are grown commercially in fish farms to keep up with the huge demand.

The blue catfish and the channel catfish are the most popular of which the blue catfish is the largest and has been known to reach 100 pounds. Both the channel and the blue catfish are plentiful in the wild and are sought by anglers for both food and sport. They are also the two varieties most widely farmed.

The mad toms and bullheads seldom reach 12 inches in length.

Some of the popular varieties of catfish are the bullhead, the fiddler cat, mad toms, channel cats, blue catfish, white catfish and sea catfish.

The sea catfish is an edible fish but is not very popular as a quality food fish.

The catfish is the state fish of Iowa and Missouri and has been given the name of state commercial fish in Tennessee.

Catfish come in a variety of colors ranging from muddy yellow to bluish and have barbells resembling the whiskers of a cat on their upper and lower lip.

They use their barbells for locating food, and can create a wasp like sting if provoked. They can actually taste their food through their barbells.

The catfish are scaleless fish with a tender flesh. They are mild in flavor with a moderate fat content.

The best way to cook is to bake, broil, pan fry, saut�, oven fry, poach or steam.


The Bullhead is a freshwater scavenger fish found throughout the Midwest in lakes and rivers. It is a small member of the catfish family seldom reaching 12 inches in length.

It’s meat is reddish in color, not white like the other catfish. Sometimes called horned pout, the bullhead can range in color from yellowish to dark brown or black.

If caught in clear water the bullhead has a mild flavor but it can take on a muddy taste if taken from dirty water. Its firm meat is low in fat. The best way to cook bullhead is to pan fry, deep fry or broil.

Hi! My name is Tom. I worked for 40 years buying and selling fish in the retail market. After years I found out people don’t want complicated recipes for cooking fish. They want simple and easy cooking instructions.

I have a site that lists and describes most types of fish found in the United States with recommendations and easy instructions on how to cook them.

If you want to learn how to bake, broil, deep fry, oven fry, pan fry, poach, saut� or steam fish the easy way, check these out.


Article Source:—Catfish-and-Bullhead&id=7463010





Leave a Reply