Catfish cleaning Methods ?

[Dozernut]

We use a long filleting knife and make cuts along the top fins, then start behind the side fins. Run the knife down to the ribs and cut to the tail. Then run your knife between the skin and the fillet and you will come out with a boneless piece. This way you don't have to pull the skin off and it makes the process quicker and easier.

Thanks pappy19 for the tip, I did not know about that artery. I will give that a try!

 

[Bird]

We use a long filleting knife and make cuts along the top fins, then start behind the side fins. Run the knife down to the ribs and cut to the tail. Then run your knife between the skin and the fillet and you will come out with a boneless piece. This way you don't have to pull the skin off and it makes the process quicker and easier.

Thanks pappy19 for the tip, I did not know about that artery. I will give that a try!

Yep, I have found that, if you're careful, you can cut a fillet loose from the skin of a catfish about the same way you would a fillet from a fish with scales. And while the only sharks I've cleaned were small and we pulled the skin off first with the pliers, as we've done with catfish, I've watch a pro fillet sharks and remove the skin by running the knife between the skin and fillet.

And while I've never bled out catfish first, as mentioned by some others, it sounds like a good idea. We also soaked fish fillets overnight in a bowl of salt water in the refrigerator before cooking or freezing them, which is another method that will draw a lot of the blood out. But my Dad & I used to fish a lot for sheepshead at the coast and we did bleed them out before filleting by cutting their throats.

 

[billbill1]

Buy the cheapest electric knife from Walmart, (about $8) and fillet them like you would a crappie. The electric kinfe will separate the meat from the skin the same as a scaled fish. Cut right through the rib bones and cut this out and throw it away. I also cut out anything the isn't white meat on the fish and throw it away too. Boneless catfish. Works very well for me, I clean lots of them every summer, usually 20 fish per fishing trip.

 

[MDM]

Tell me more about filleting a fish without removing the scales, on say a crappie or bluegill. I have heard of this, but never seen it done. Mom always removed the scales and then filleted.

The wife and I caught a nice mess of cats a couple of weekends ago. I skinned them. I caught a 35lb cat some years ago. We filleted it out and cooked it up at a party. We wrapped it in tin foil with butter, onions and green peppers and thew it on hot coals for an hour. People ate it up so fast that I never got try it. So much for "the big ones don't taste very good".

 

[Bird]

Buy the cheapest electric knife from Walmart

Yep, that works quite well. I think I have 3 different manual fillet knives that were gifts, but the only one I would buy is Rapala. I just greatly prefer than design. But at Christmas, one of the gifts I got that I haven't even used yet is this Rapala. And Walmart sells them, too, in the fishing equipment section of the sporting goods department.

 

[TOMLESCOEQUIP]

Thanks for the replies so far & the suggestions for cleaning........I have an electric filet knife, a Mr fisherman, but so far the only thing I've fileted with it was the turkey at Christmas time !!

Tom

 

[dooleysm]

I filet catfish all the time. Growing up my dad always skinned them, gutted them, and de-headed them before frying. Same with pan fish. I went away to college and learned how to filet a fish and have never eaten a fish with bones in it since. Catfish will filet out just like a panfish. I always cut right through the ribs and then just cut the ribcage off the filet when I'm done.

Once I get the filet off the fish, I flip it over skin side down. I use an old fork I keep in my tackle box to hold the filet right at the tip of the tail and run my knife between the filet and the skin. Works like a champ with a little practice!

 

[RobJ]

The way we do it is hang them on a hook, then cut the tail off to bleed them out. Then cut around the top and near the gills (feel for the meat), then pull the skin off. I cut using a utility or carpet knife. Very sharp and thin and replaced easy. Cut the fillet off then go for the belly meat if you like. I do like the belly myself, really can't taste the difference. The key to catfish is cut away all the skin, tendon looking stuff (white webbing) and ALL the brown around the meat (blood). You only want snow wite meat when it's cooked. I cut the pieces up into the size of the old McNuggets. half to 3/4" thick, but the key is to keep them all the same size so they cook evenly. I dip them in a 50/50 water and Tobasco then into the zaterans and cook with peanut oil at 375. Don't overheat the oil. I cook a couple minutes after they float. I use a special cooker made from a tractor part.

Catfish is all we catch and eat.

I've got some in the freezer now.

Rob

 

[Bird]

Tell me more about filleting a fish without removing the scales, on say a crappie or bluegill. I have heard of this, but never seen it done. Mom always removed the scales and then filleted.

You know, you actually do get a little different flavor by cooking fish with the skin on and/or bones in than cooking boneless skinless fillets. I actually prefer the flavor of small catfish, crappie, trout, and bluegill fried whole but my wife only wants boneless fillets, so I've been filleting fish for years. Occasionally we eat at a catfish place that has both the whole fish and the fillets, so I get the whole ones while she gets the fillets.

 

[Bird]

RobJ, I'd be glad to eat fish you cooked anytime. I believe you've got a fine system.