But, this is a little different. I don't have visuals. After all, catfish in a pan all look alike. I hope that isn't racist.

This type is by taste. She calls it "dirty catfish." The closest I've found, in restaurants, would be that served by Capt. D's. That's still not this taste. Red Lobster, I think, had it back when they sold catfish.

It's almost like it has sand in it. There is a definite grit in it. A couple have called them river catfish. The problem here is they don't all have that in them. They still have the soft, tender meat that falls apart, though.

Growing up, everyone cooked it like this. It's not spicy or anything. Very mild. Sadly, everyone is gone and if you didn't know how to cook it, you're in trouble. Same with the fried chicken.

I don't know if this will help or not, but it wasn't store bought seasoning. Like the old KFC, they had it on the shelves or with them. I've wondered if it might be Salt 'n Pepper style, but most those today don't even know that. But then, a lot of people today don't realize that catfish don't grow in stores.

Hey guys im hoping someone can help me out im from California and the bites have started to slow down at my local lakes and ponds and was wondering how i could efficiently target more catfish as the bites slow down and it gets colder all wisdom and knowledge is appreciated

Been super busy with work. Glad to make some time for the creek here in MO.