A fellow fisherman told me, ‘Oh yes, I find this to be very true about the taste.” He says he has found a way to handle the problem. First, find some cherry, peach or apple wood, saw them to the thickness and size of wooden roof shingles, soak in water for two or three days so as not to burn them on the grill, then put them on the grill, mix up a mixture of salsa, brown sugar, lime juice, crushed pineapple, ginger, butter, salt and pepper to taste and place half the mixture on top of the shingles and the other half on the bottom of the fish. When they are all evenly cooked, nice and brown, turn around and scrape them off the shingles to the cats and eat the shingles.
I know that may sound far-fetched, but they may be better than the fish I cooked.
Back in the late 1930s, up until the late ‘50s, the catfish tasted very good from the river, and living along the river as I had, I came to the conclusion that it must be the tamarisk that could be the problem back when there were very few tamarisk. Willows then covered the river banks, which were a haven for green grasshoppers, willow flies and other insects by the millions in the later part of the summer. Who knows what the fish eat now to stay alive.
Some of my best fishing holes were at the bottom of the rapids, but now the daily boat rides drift by and I don’t need that much company at my age. So if I should ever get checked by the Fish and Game, without a license, which I won’t have, if they confiscate my fish I promise the officer I won’t shed a tear.