i eat cats every week and i have never heard of amonia veins in any fish.please give some more info?
this info was passed to me from my uncle via a gentleman from Mississippi;
all catfish have three ammonia veins in them and should be removed immediately after cleaning/killing the fish. there is one on each lateral line and one down the back. if fish is filleted, pinch into the lateral line right under the outside of the meat. grab what looks like a tendon and pull it. you will see each flake of muscle flex all the way down the entire fillet. then pick out the one running down the top of back which maybe on both sides of fillets depending on filleting method. these veins need to be removed right after cleaning the fish to keep the contents of them from leeching into the meat.
i have done this for the last 20+years but have never heard of anyone else doing so, so i thought i would ask here as I'm new to web sites and thought i could get some other opinions about this. also living in Idaho i don't meet many people from the deep south to quiz.
