How to Skin a Catfish Easily
The catfish is a unique fish always in demand. The relatively large size of the catfish enables it to put up a tough fight for survival. These feisty creatures were named for their whiskers. which give them a cat-like appearance.
There are different varieties of catfish, but not all of them have whiskers. Common ones are white, blue and channel catfish. Flatheads are not rare either. The catfish feeds near the bottom of the water.
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This aggressive creature strikes at whatever encroaches on its territory. This defensiveness makes it effortless to pinpoint and catch.
The catfish is sought after because it satisfies our palates. The only daunting problem with eating a catfish is removing its firm skin.
3 Tips for Skinning a Catfish
Skinning a catfish is a breeze with the correct tools and familiarity with the process. Even if you are a beginner, these tips will help you skin a catfish efficiently.
1. Be sure that the fish is not alive.
Ensure that the catfish is dead. On occasion, a catfish appears dead until you start the skinning process. Discovering it still alive when you start skinning will frighten you. Skinning a catfish that's not dead is also inhumane.
Though this tip seems trite, it must be considered. Anglers simply bash the fish between the eyes with a claw hammer until it stops moving. A lack of movement is not enough. Take the extra step of watching for signs of life. A living, breathing catfish has gills that move.
2. Gather all your tools.
Put all the tools you need together before you begin. Have:
(a) One long, flat board
(b) A hammer
(c) A long nail
(d) One pair of pliers
(e) Fillet gloves
(f) A sharp knife.
(g) A few nails
Never attempt to skin a catfish with a dull knife or you will be severely cut in the process.
3. Clean the fish as you skin it.
Use a bucket to throw waste in as you skin your freshly caught catfish. This reduces the cleaning time. You can then begin to cook your prize catch.
How to skin a catfish easily
The procedure for skinning a catfish is easy to follow with these simple steps.
1. Nail the board to a tree or other surface to secure it. It's dangerous to have a moving work space. Anchor the head of the catfish onto the board with the long nail.
2. After ensuring that your catfish is not alive, cut a slit in the skin behind its gills. Remove all the organs, making sure that you do not puncture them. You don't want a mess.
3. Slice down the length of the catfish. Two or three incisions are best, depending on its size. This creates two or three strips.
Rather than peeling the skin off the fish at once, remove it gradually from these smaller strips. This makes skinning much easier.
4. With the pair of pliers, grasp each fin and cut it from the body.
5. Start to peel off the skin with the pair of pliers. Begin at the head and work your way to the tail of the fish. After the skin has been completely removed, cut off the head and the tail with the fillet knife. Remember to peel the skin of the fish slowly, or risk breaking it. You do not want remnants of skin sticking to the flesh.
6. Now, use the fillet knife to cut both sides of the fish lengthwise. Work your way upwards from the tail to the head, cutting across the ribs. Remove all the bones and your fish is ready for the frying pan.
Repeat these steps a few times until you become an expert. Practice and a little courage are all you need. The steps listed above quicken and ease the skinning process. Using them leaves you more time to enjoy the best part of your fishing trip-cooking and eating your catch.
Eating your catfish
There are many delicious recipes for catfish available on the internet. A spicy, Cajun recipes is usually a top choice.
You may already have your own recipe in mind, but you can still use the Internet to research for new, scrumptious cooking styles to try.
Make your fishing experience a memorable one.
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