Smoked Sharp Tooth Catfish

[Herman Jooste]

This recipe is one of my favourites. Take a freshly caught barbel of between 2-4 kg. ( Fish of over 4kg's tend to have too much fat.) Cut off the head behind the gills, gut and clean the cavity then skin the fish as you would an animal. Soak the fish in a mixture of 50% milk, 50% water for 12 hours.
Drain and rinse the fish well. Add whatever herbs and spices that blow your hair back.
Prepare a "small" fire in the very bottom of a kettle braai, add the dampened sawdust of choice, place the fish on the normal cooking grill, put the lid on and forget about it for about 20 minutes,( or a 6pack worth ).
Remove from kettle braai and enjoy!!!!!

[FIGJAM]

And you are from where?

[Herman Jooste]

Now or originally???????

[Pierre]

I would never have thought one can or would eat these alien creatures. But i also heard from someone the other day they make a nice meal. I guess it's all about getting that picture out of your mind when taking a bite. To me its still Fear Factor stuff. But I'd give it a try. Just not a Sandvlei or coastal sucker.. hehehe

[FIGJAM]

Now or originally???????

How can you eat something like that. I was wondering where you were from...... nee man dis mos ***

[Herman Jooste]

There is a commercial fish farm just outside Hoedspruit in Mpumulanga that exports every GRAM of smoked catfish fillets that he can produce, apparently the Americans and Japanese go mad for our slippery,grey freinds.

[FIGJAM]

Thats it American's and Japs.......uuuurggg

[Herman Jooste]

How can you eat something like that. I was wondering where you were from...... nee man dis mos ***

Leonard, I'm from Zim originally .
Why do you think that all the "fishmongers" cut the heads off the "kingklip" that you see on ice They look suspicously like Vaal River barbel too me.

[henried]

They apparently try to market it in SA, way back, in cans nogal. They even changed the name to Catfish, but it did not work…The pale faces does not like it.

[FIGJAM]

Herman

I get goose bumps from barbel....It was hard enough for me in the nationals to land one and still pose for a photo, points are points.
Kingklip has a white meat not red and sea water and Vaal water are two different things, een vreet *** en die ander vis