Fillet Catfish

[Skeets]

Hi all,
I managed to snag a small catfish today, imagine that! They like to hang out in my walleye holes once in a while.

I decided to clean it, how is the best way to clean those things? I cut from the bottom, gutted and used a pair of pliers to skin it. I finished with cutting off excess grabage, and ended up with a chunk of what looks to be meat. I kinda mangled it, but not to bad for the second time in my life!

I will decide later if I will eat it or not...depends upon what kind of recepie you guys come up with!

Does anyone know of a HSOforum with pictures of how to fillet a catfish? If so, please share. Thank you.

I also caught a couple nice walleyes...great day on the water.

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Good luck fishing, see ya on the water!

Skeets
[email protected]

[Guest]

AHHH---How many way's to skin a cat, lots!

Well there is hope for you yet!! HA! Here is a couple of basic methods that work well. In the In-Fisherman Catfish Fever paperback there are a few others I also like and use.

A way to get a real clean fillet is bleed the cat's before you start the cleaning process. Sringered fish just cut the tail off or just short of it then allow the fish to bleed out. This takes about on average 20 min. -/+ .

Removeing the tail completely may get you in a jam with a D.N.R. official on regulated waters were length restrictions apply so that is why you leave it partialy attached tell your ready to finish the job. Waters such as the Red were only one fish over 24" may be taken by a angler per day for instance. Bleeding does increase the quality of the fish fellet.

Follow these basic steps for cleaning, dressing and/or steaking fish.

1. Wash fish. Use clean, drinking-quality water.
2. Scale or skin if required. Remove scales by scraping with dull edge of a knife from the tail to the head. If you skin the fish, it is not necessary to scale it. To skin, split the skin down the back, and loosen
around the fins. Use pliers to remove the skin, pulling from head to tail.
3. Cut entire length of belly from vent to head. Remove viscera and gills if the head is not to be removed.
4. To remove the head (if desired) cut to the backbone above the collarbone. Break the backbone over edge of a table or cutting board, then cut any tissue holding the head
to the body.
5. Remove dorsal (large back) fin by cutting along each side and pulling the fin and attached bones out. Never trim off fins because the bones at the base of the fins will be left in the fish.
6. Wash fish thoroughly in cold running water.
7. Large fish may be steaked. To steak, cut fish crosswise into portions about 1 inch thick.

Fish may be filleted without first removing the viscera. With a sharp knife, cut down the back of the fish from the tail to the head. Then cut down to the backbone.
Angle the knife to cut away the flesh from the backbone, allowing the knife to run over the rib bones. Lift off the side piece, freeing the fillet at the tail.

Turn the fish over, and cut the fillet from the other side. If you wish to skin the fillet, lay it skin-side down on a cutting board. Hold the tail end with your fingers, and cut through the flesh away from it by running the knife forward while holding the free end of the skin firmly between your fingers.

Good luck Skeets, I hope this is of some help to you, Oh-ya, and the long stringy stuff in the middle, don't eat that!

"Backwater Eddy"

[This message has been edited by Backwater Eddy (edited 06-03-2000).]

[This message has been edited by Backwater Eddy (edited 06-03-2000).]

[Skeets]

Eddy,
Thanks for the info, I will try that on my next catfish. I plan to get out again one night this week...maybe I will run into some more mean cats!

Skeets

[Guest]

Hey Skeets, Go and buy yourself a quality fillet knife and sharpening stone. You need to learn to keep your knife sharp. While you're at the sporting goods store buy a book with good pictures showing the steps to fillet a fish. Now go out catch some sheepheads and practice.
johann

[Guest]

Being from Kansas we catch alot of catfish. My favorite and quite famous recipe for catfish is simple. The main thing is in the way you take care of and clean your fish after you catch it. I fillet mine unless they are 8 lbs and up, then I skin them first and then fillet them. In a bowl mix 1/2 can of beer and 4 mustard (plain ole french's yellow mustard) Dip fillets in mustard and beer then roll in cornmeal and flour and fry it in hot grease. PS: cut all red meat out and its alot better. good with any fish

[Guest]

thats 4 tablespoons of mustard. sorry

[Guest]

Interesting? Thanks Stephen!!

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"Backwater Eddy"
Backwater guide service
"Ed on the RED"
[email protected]
701-671-3079