Deleted.

[Seth]

1 hour ago, fishinwrench said:

Always wondered what it is about flatheads that make them so tasty.   Less scavenging maybe?

Everybody says blues are so much better tablefare than channels, but I'm not convinced.    If you trim the yellow meat from a channel cat he tastes just like a blue to me.

I’m not sure on the flatheads but they sure are good. Small channel cat aren’t bad, but anything over 2# has a funny taste to me. I grew up eating the snot out of channels from local lakes and ponds, but I guess I wasn’t as picky back then or something. I’ve ate blues up to 45# and they have always been good as long as you trim off the thing layer of silver skin and red meat.

[Quillback]

I can only speak for the Grand lake blues, but they are a cut above channels caught from that lake.  

[Seth]

9 hours ago, Quillback said:

I can only speak for the Grand lake blues, but they are a cut above channels caught from that lake.  

Same for the ones in the Osage River below Bagnell. Caught plenty of blues and channels on the same day, same bait, same everything and there was a very noticeable difference in the quality of the taste between the two.