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Post by featherduster on Aug 30, 2008 11:31:58 GMT -5
Last year about this time I asked for anyone on this site for a better way to clean catfish other than pullin the skin with pliers.
Someone responded by telling me to fillet them just like you would any other fish.
I didn't think that idea would work.Well today my wife and I decided we wanted to fry up some catfish from our pond so
I caught 3 that were about 4 pounds each.
When it came time to clean them I decided I would try the filleting idea and I got to tell you it works great on catfish.
So whoever it was that posted that idea .......THANK YOU.
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Post by Decatur on Aug 30, 2008 15:38:17 GMT -5
Never tried that.
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Post by fftce67 on Aug 31, 2008 1:44:20 GMT -5
yeah it is much easier and then you can throw it back in the pond for the turtles and others to feed on
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Post by tobias on Aug 31, 2008 8:52:31 GMT -5
I always just cleaned em like anyother fish. I use the same electric fillet knife.
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Post by Ahawkeye on Sept 1, 2008 10:20:40 GMT -5
I tried to fellet one this summer and had a heck of a time getting the last cut started ie the skin removal. I tore a whole lot of meat up trying to get a start what did you do to get past this?
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Post by featherduster on Sept 2, 2008 7:59:10 GMT -5
I started by cutting around the back of the gill plate,then I went along the top of the spine but I don't cut through the ribs.Once I cleared the ribs I pushed the knife through the vent hole and followed the spine to the tail but I don't cut the fillet off the fish, I leave the skin attached at the tail.I then return to the ribs and trim the fillet along the ribs leaving the ribs attached to the spine,now I have the boneless fillet with the skin attached at the tail, this allows me to hold the fish for a firm grip as I remove the skin.
I cut into the fillet right at the tail (but don't cut throgh the skin) and see-saw my way along the skin keeping my knife bent downward toward the skin as I move forward to the head of the fillet.Now if the fish is large I concern myself more with the top of the fillet and sacrifice a little of the belly meat.The first fish I did was a little hard to do but by the time I got to the third fish it was just like I filleting a panfish.
A little tip -cut the dorsal fins off first it makes it a lot easier to lay the fish flat.
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Post by duff on Sept 2, 2008 17:58:03 GMT -5
Hunter xmax: Sharpen your knife. That should help to poke or cut through the skin.
Featherduster: you meant to say clip the pectoral fins off. The dorsal fin in the top of the fish.
I still like to skin them before flileting them. If you get the pliers that really grip the skin I just trace the outline of the filets cutting circles around the spines and work on each side separately. That is faster and more filet friendly then cutting off the skin.
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Post by omegahunter on Sept 4, 2008 20:08:49 GMT -5
I will say "you're welcome" for steiny, raporter, and myself as we all three gave you the same advice. My wife and I just at some channel cat fillets that were cleaned that way. The only thing that I would add is to be sure and remove the "mud-line" that runs the middle of the fillet on the skin side. It will be surrounded by some darker meat. Take this out and those fillets will taste just like the farm-raised cats.
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Post by jfaulkenburg on Oct 2, 2008 14:50:38 GMT -5
I always just cleaned em like anyother fish. I use the same electric fillet knife. Me too. Nothing fancy. And i throw the carcas back in the pond for turtles as well. Like someone else stated. |
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Post by bsutravis on Oct 4, 2008 3:14:25 GMT -5
If you go on Youtube, and search "fillet catfish" there are several videos from guys that use regular knives and electric knives. They fillet out their cats in no time at all..... it's definately a TON easier than skinning.
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