Once a catfish has died, how long is the meat still good?
546460
If you find a catish caught on a trotline or such and it is dead.  A good rule of thumb is to look at the gills.  if they are pink, then it just died and the fish is still good.  if they are white, then dont take any chances by eating the meat.
1026270
compare soaking a piece of meat in a glass of coke/ pepsi\nand at the same time meat in a cup of water... store it in the fridge 4 days.... which one looks better after 4 days????\nNow......think of the glass as your kidneys
77753
1. Depends on how long they were dead.\n2. Do I have fire to roast the meat.\n3. Do I have fork and knife.\n\nYes, with no question. After all it's no different than beef when you carve it up. I would prefere to get them the moment they die so I could bleed them out so I could have something to drink to go with my meal.
937371
when they check farm raised catfish they put a raisin on the hook and the catfish will eat it down they feed them pellets you can buy it anywhere they sell pond supplies mix it in with some hamburger & wheaties there is a catfish website there are lots of recipes for bait
1115012
need more info to answer that... don't know what you mean by a cleanse??? for what??? meat??? if you haven't eaten it in 35 years, than no of course not.  There isn't any left in your system.
451977
You probably don't have the fish anymore. It has been 6 days. But in case you ever catch another one here is a whole page of tasty catfish recipes, that you can use the spoonbill in.\nhttp://search.yahoo.com/search?p=recipe+catfish&y=Search+the+Web&ei=UTF-8&fr=FP-tab-web-t&x=wrt
516678
It depends on the food and how long it's left out. It will not rotten in the next 5 minutes, it may in a few hours. If the food has spices or salt it may last longer b/c it will be able to fight off the bacteria.  THis is way too general of a question.
1123817
depends on your hunger and what animal was killed.
1108753
Let me ACTUALLY ANSWER the question!\n\nIt DOES depend on the hook, but, also depends on the type of fish, exactly where it's hooked, & if it's fresh or salt water.\n\nUsually, between 5 & 10 days. The hooks tend to work themselves out, much like a splinter, in your finger does.
114370
I would say no, since dogfish are a marine (salt water) 'fish' & catfish are fresh water fish
563303
The amount of time the product will stay fresh after it has been opened. It should be discarded after that amount of months.
1166882
Snakes are immune to their own poisin. So no, you wouldn't die. (Especially after cooking it!)
90293
about a week,but it depends on how many you ate.where they anygood?havent had those in many years.
1083491
You can use just about anything for catfish... and yes... I have used anchovies as bait before... with limited success... but I also caught a stripped bass that night too.
1013802
i have a fridge in the garage for beer and bait, my extra minnows seldom die in there..i may put a little fish food in the bucket and they're good to go when i go fishing the next time.
323369
Not long.  You can buy flesh colored bars to put in so it's not as visible.  I have a friend who does this.
694640
After the deer meat is marinated, cured and seasoned,   place it in the dehydrator or oven to dry. The ideal temperature for drying jerky is between 140 and 150 degrees Fahrenheit. If the drying temperature is below 140, the jerky can spoil. Too high, and the venison can become hard and brittle.\nThe USDA's Food Safety and Inspection Service (FSIS) recommends that all jerky meat be cooked to 160 degrees Fahrenheit (red meat) or 165 degrees (poultry) before the dehydrating process begins. This ensures that all bacteria is killed and the end product will be safe for everyone.\nIt could take anywhere from four to eight hours, or more for the jerky to be dried perfectly. There are too many variables to be able to give an exact time. The type of dehydrator, the model, the temperature of the dehydrator, oven or smoker, and the thickness of the meat all will affect the dehydration time.\nSliced jerky is done when the strips are still flexible, and when bent, the meat fibers at the edges break, but the piece doesn't break in two. \n\nGround meat jerky is done when the strips have shrunk by one-quarter to one-third less than their original size, and have become very firm. Don't let them dry to the point of being brittle.