From what I understand, Goldfish are considered unhealthy because of high oil/fat content. I thought that thiaminase occurred in fish only once they were frozen and so live goldfish posed little problems in that regard. Also, I've read that thiaminase breaks down at about 80 F, so you can minimize the risk if you thaw the fish in hot water. Please correct me if I'm wrong on any of this.
Michael, have you tried scenting pinks or mouse parts with catfish?