The Catfish or Bullhead 



best to prepare them at once while they are 

 fresh. To properly skin them, the head 

 should be cut from below, leaving the skin 

 attached to the shoulders. By placing a 

 small pinch of salt on the fingers a tighter 

 grip on the skin will enable it to be easily 

 pulled from the body. The fish can then be 

 cleaned and afterward placed in salt and 

 water; more salt is needed if the fish have 

 been taken from quiet, stagnant water. 

 The salt takes away the muddy taste, so 

 noticeable in nearly all bottom-feeding fish. 

 After being immersed in salt water a few 

 hours, they can be sharply and quickly fried 

 in hot fat. If the epicure tries them with- 

 out knowing what fish they are, it is very 

 certain he will pronounce catfish a tasty 

 and nutritious dish. Dr. Bean mentions 

 a dish of catfish caught in Chautauqua 

 Lake that he enjoyed quite as much as 

 trout, though much depends, of course on 

 how they are cooked. If cooked without 

 being skinned they are quite disagreeable 

 and of a very unpleasant odor. 



