Re: cleaning catfish

[Lone Haranguer]

http://www.laketawakoni.com/fish/fishingtips/catfish03.html

Kind of long-winded but I wrote this quite a number of years ago when I
had more wind.
LZ

Larry and a cat named Dub wrote:
> Any hints on cleaning and cooking cats Iv had very poor results in the past
> Thanks
>
>

[The Fishing Guy]

I skin catfish before cooking. This is how I've done so with relative
success. A good filet knife is a must.

(1) I rinse then filet the catfish. The skin is left on the filets.
(2) I place the filet, skin-side down, on a hard smooth surface.
Cutting boards and counter tops are the best. Avoid those park
benches ;-)
(3) Starting with the thinnest part of the filet, I cut through the
filet down to the skin trying to leave as little of the filet
undamaged. I am very careful not to cut the skin. In some cases I
haven't had to cut through the meat of the filet.
(4) I grip the filet, as best as possible, just behind the knife. I
often start off with just a half-inch or so to hold on to. It takes a
little getting used to.
(5) In a smooth motion I turn the filet knife so that it is almost
flat against the "smooth hard surface" and "saw" the meat from the
skin with firm back and forth movements. It is important to apply
pressure so that you are pushing the knife from the back of the filet
to the front. Keep the knife pointed slightly toward the skin.

Using this method I can usually "peel" the skin from the filet with
any damage to the filet. Skin gets tossed. Filet gets eaten.

If you are posting a reply please let me know if the above makes
sense. If not I may try to post a couple of pics of the process.
Hope this helps!


***************
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On Mon, 08 Sep 2003 20:51:27 GMT, "Larry and a cat named Dub"
> wrote:

>Any hints on cleaning and cooking cats Iv had very poor results in the past
>Thanks
>

[Rodney]

The Fishing Guy wrote:
> I skin catfish before cooking. This is how I've done so with relative
> success. A good filet knife is a must.


You need to learn how Southern boys peal a cat fish, it only takes about
10 seconds

Nail the catfish's head to a tree
make a cut down both sides, these are made behind the head down towards
the belly, then make a cut down the back (you really trying to just cut
right below the skin on these cuts) both sides of the back fin.

Now take a pair of pliers (I use cat fish skinning pliers) grab the
skin, and PULL down,, Real hard, it's like pealing a banana

--
Rodney Long,
Inventor of the Boomerang Fishing Pro. , Straight Up Hooks ,
Straight Up Lures, Mojo's Rock Hopper & Rig Saver weights,
and the EZKnot http://www.ezknot.com

[mrdancer]

"Rodney" > wrote in message
...
> The Fishing Guy wrote:
> > I skin catfish before cooking. This is how I've done so with relative
> > success. A good filet knife is a must.
>
>
> You need to learn how Southern boys peal a cat fish, it only takes about
> 10 seconds
>
> Nail the catfish's head to a tree
> make a cut down both sides, these are made behind the head down towards
> the belly, then make a cut down the back (you really trying to just cut
> right below the skin on these cuts) both sides of the back fin.
>
> Now take a pair of pliers (I use cat fish skinning pliers) grab the
> skin, and PULL down,, Real hard, it's like pealing a banana

By the time you're done nailing that catfish to the tree, I'd have him
filleted and skinned [1]!
The trick is to use an electric knife, much quicker than a regular fillet
knife.

[1] Of course, I prefer smaller catfish (between 14 and 18 inches long).
The bigger cats may be easier skinned using your method (which I *used* to
do). Most catfish I've eaten that were over a coupla pounds weren't worth
cleaning, unless they were flatheads....

[Rodney]

mrdancer wrote:


> [1] Of course, I prefer smaller catfish (between 14 and 18 inches long).
> The bigger cats may be easier skinned using your method (which I *used* to
> do). Most catfish I've eaten that were over a coupla pounds weren't worth
> cleaning, unless they were flatheads....

I used to think that

I found out that I was WRONG a few years ago when I caught a 46 lb blue

One of the neighbors came over while I was cleaning it, and I give him
1/2 of the meat (thinking it was not going to be that good)

My wife was heating up the oil as I was finishing the job.

I went in the house and sat down to the best fish I had ever put in my
mouth, and started cussing myself for giving away so much of it
>
>

--
Rodney Long,
Inventor of the Boomerang Fishing Pro. , Straight Up Hooks ,
Straight Up Lures, Mojo's Rock Hopper & Rig Saver weights,
and the EZKnot http://www.ezknot.com

[~~Neal~ ~]

leave head and skin on...cut 2 small slits behind head on either side of
dorsal fin..use skinning pliers and pull one side of skin off where you
made slit...use head of catfish to hold while you do this...repeat with
other side....grasp head while you fillet each side.....head and bones
will be intact when your done....throw carcass away and repeat.....an
old timer showed me this method....once you get used to it..cleaning a
mess of catfish can be very quick