How to clean a catfish

[Schoe]

Step by step instructions with pictures on how to clean a catfish!

http://cleanfish.blogspot.com

[RamRod]

I usually skin the catfish first, then I fillet it off the sides. Is there any reason why one way is better than another?

[Catbird]

Ramrod, on the fishing trip when I first met Schoe, he showed me his techniques of cleaning catfish. They were the same as mine except for removing the skin. Fileting the skin off afterwards is much faster and easier. Just be sure your knife is sharp. After going back home, the skinning pliers went into the corner of my work bench and have been there ever since.

[Ðe§perado™]

I just fillet all my fish the same way. By filleting the sides and flip it over the fillet and cut the skin off.

[Screen]

Schoe - thanks for sharing! That looks much easier then skinning that tough skin first - does anyone leave the skin on the filet?

[Catbird]

Screen, I had a guy tell me that he freezes his filets with the skin on. After thawing, the skin is supposed to come off easy. I never tried it though. I would think that it would make the taste of the filets really strong.

[Screen]

Thanks Catbird! See you have a new profile pic. Got tired of holding those two fish?

That makes sence, they would have a stronger taste!

[little_fiddler]

For me, it's much easier to fillet off the skin with the knife than it is to pull it off with the skinner plier. Seems to be faster too.

[capt.kirk]

chris
the pictures of how schoe cleans a cat is the proper way,and i have
used that method for years,the only thing that i might add that i didnt
see him do is put the fillets in ice water with a little lemon juice ASAP
this fill keep them firm and remove any strong taste that you may have
gotten on your hands while cleaning.
KIRK

[Schoe]

Colbyjack, you just listen to some of the Good ol boys on here and they will help you all they can, huh Kirk. I will show you how to catch and clean the turtles in the spring after I get back home. Schoe

[capt.kirk]

chris, we freeze them in gallon jugs of water,and it works very well they
taste like you just caught them,there is also a vacum sealing process
on the market that is supposed to work great.the biggest problem that
i have around here is not freezer burn,its the wife bypassing the freezing
process,she does love to fry fish,and when she is frying,if there are 14
fillets only 10 or 11 will hit the serving plate.
KIRK

[swampman]

i take a heavy knife and sever the spine then pull the head and skin off at once.

[Soupy_1us]

Just found this post... Dah... Little slow ain't I ... No .. I just don't have time to read all these (great) post....I'm too busy fishing....
First thing first ! Everybody has his /hers own way of doing everything, even cleaning fish..
As I've told you boys, I'm old school... I have built a table (pics. on request) with a double sink in it...On one side of this table I have a "bolt" sticking up about 1 inch.. On this bolt I hang a 9/0 trible hook on it... Get the Idea yet?
When I skin my fish , I just hook their bottom lip on this hook (some people hang them from a nail on a pole , like skinning deer) Cut the skin around the head, take skinners and just pull the skin off... Not hard to do this way and you won't dull any knives by cutting them ribs...The double sink has a place for your scraps and the other side is for cold water for the fillets. And then again we catch BIG fish up here,:rolleyes: Schoe's way would work great for bluegill :D .. To be honest.. the BEST WAY TO CLEAN A CATFISH IS..............................you're gonna hate me..............................RAISE HIS TAIL AND WIPE HIS BUTT ! ( same as for turtles)


The best way to clean a catfish is your way... Not mine, Not Schoe's way but the way you can do it the easiest for youself. If Schoe's way is the best way to do it for you... Then that's the best way ! Same with mine...;)
After we skin them and fillet them we Vacuum Seal them and freeze them...When ready to cook we bring them to the frig. the day before to thaw.. ( or if you want them today, put them in cold water (packaged) a couple of hours before your ready to cook them) Taste as if you just caught them.



chris, we freeze them in gallon jugs of water,and it works very well they
taste like you just caught them,there is also a vacum sealing process
on the market that is supposed to work great.the biggest problem that
i have around here is not freezer burn,its the wife bypassing the freezing
process,she does love to fry fish,and when she is frying,if there are 14
fillets only 10 or 11 will hit the serving plate.
KIRK

[Soupy_1us]

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Step by step instructions with pictures on how to clean a catfish!

http://cleanfish.blogspot.com

[fringe]

Yeah Soupy, I get the same page.
I clean them sorta like Soupy, except I don't hang them but I should . I'm interested in seeing Schoes way though, it may change the way I do it. I'm always interested in honing my cleaning and butchering skills.
I was watching an outdoor show where a dude from Australia filleted a fish from the tail up. I tried it, and found it's easier for me to do one side of the fish that way, so I just encorporated that into my filleting method.
Never to old to adapt;)

[cmward]

Filet them with an electric knife just like I do bluegill, crappie, bass, stripers, and any other fish. Its easier to me than skinning and gutting.

Corey

[Soupy_1us]

Where's they onion,green peppers and mush-looms ? (that's foreign for mushrooms)



I like to grill and leaving the skin on is the best way to grill all fish. I put the skin side down on a piece of foil and let it burn to foil. When it is done just slide a spatula between the skin and the meat and serve.
I put a little BBQ Sause, salad dressing, pads of butter, or lemon juice on top of the fillet and fold the foil up for a while then open it up and finish cooking until the skin is burnt to the foil and the meat lifts off.

No skinning, no mess and easy clean up!

I often freeze fish in foil with the skin on and the seasoning. From the freezer to the grill to the plate.
A lot healthier then deep frying.