cleaning catfish - the skinning part

[OldTimer]

Like MB said your method for bullheads is great for small fish.

I find that medium size channel cats (2+ to 4 or so pounds) are best filleted, skinned and de-ribbed in the same manner you’d do other fish such as bass or walleye.

Once the cats get large (5 pounds & up) it’s a different story as the rib bones get fairly beefy and tough to cut through easily - below is a video link from Thundermist that shows a good technique and some tips on avoiding the fattier areas of the belly and on removing them from the lateral line as well. These fattier areas really don’t taste all that great. This method really does cut down on the mess by leaving the stomach area untouched – which is fine since the better meat is along the back, past the ribs and down through the caudal peduncle area.

http://www.youtube.com/watch?v=0CrV6-Pn-jc

Cheers,

OldTimer