Re: Skinning catfish
i used to skin and then fillet. but now days i have gotton so good at catting i switched to electric. fast. i can do one under 30 seconds. no skinning no gutting and loose very little meat and for the speed i honestly am not worried about the 3 bites i loose. i catch enough and clean enough that im not making a picasso out of them. if its 2 am and theres 15 fish i want them done effeciently and quickly. im not worried about picking them clean.
reason i say this is cause i know after the video there will be complaints that im butchering and wasting meat. so ill answer it before it comes. i dont care lol. this is how i do it. anyway after i do this i soak in salt water in fridge over night then cut out ribcage. slice off the top 1/4 to 1/2" of the top where the fat strip is and then remove the v of red as well as fillet off the thin red on the outside of fillet. also i use the electric on belly meat after it is out. i do the same as i do on the skin to belly meat. removes the tough inner skin and that nasty gray lining off the inside. just lay it gray lining down and run the electric at a 30 deg angle from the middle out on both sides. nothing but the good white meat after im done. if one fried and ate just a bite of the red stuff by its self they would be amazed at how nasty it tastes. thats the slimy gray you see after its cooked. gives it the fishy muddy taste.
catfish and bluegill take this season. all in quart bags with water sealed with no air. then 4 of them to a gallon bag for added protection.
im dreaming of a white flakey christmas, all wrapped in golden brown.
