For years I was a catch and release bass fisherman, and when fishing for Sandies or Striper I always filleted them. When I fished for Cats as a kid, my Dad would always skin them.

I thought that was just the "right" way to prepare a catfish to hit the hot grease, until big Tom aka "Stinkbait Tom" aka "The Catwhisperer" mentioned that he fillets his.

Have to say, that after filleting and cooking up a few, for me, there's no going back.

But, I was wondering what other guys are doing. Which method do you prefer - Skinnin', Filletin', Gilling & Guttin' and eating them whole or ??

Thanks,

Ron

I skin them then fillet them

My father-in-law skins them, guts them, and then filets them...hardly no waste of meat...and he does it fast...but I can't seem to master that skill....I just filet them.

I fillet 'em.

Skin then filet them. Then cut into nuggets. Wait I have to leave and go get some cats.

I just fillet them. Why do some people skin them and then fillet. I just cut the meat off the skin when i fillet it.

X1

Hmmm, guess I didn't realize that there are those that skin and fillet, just guessed it would be one or the other. Learn something new every day.

IMO, the skin doesn't add any negative taste or texture to the meat, so just filetting them does the trick for me. I cook 'em skin on. But everyone has their own tastes and ways of doing things.

filet em, and remove the mud vein

The purpose of skinning them first is to maximize flesh...the only reason why I just filet is I am no good at skinning and it takes too long.

I fillet, no waste when done right. When you skin them the membrane left on the meat makes them curl when frying.(is their any other way) Besides fillet tast better

Anyone smoke theirs? Friend of a friend went fishing with us several weeks ago and asked me to leave the skin on some so he could smoke them. I wasn't invited but heard they were great smoked.

skin.m then fillet.m........only bcuz i havent bought myself a real fillet knife, and when ive trid to remove the skin after the fillet it dint work so good!...for me its easier to remove the skin tha it is to clean the skin!

I use that $9 black and decker electric knife from wal-mart. no problem removing skin. I zip right through it.

You answered the question I was about it ask - i.e. if you fillet 'em, why bother skinning 'em too. To me they don't taste different, maybe next time I'll try doing both tho' and see how I like 'em skinned.

That smoking idea sounds interesting!

To me they dont cook even when they curl up, the membrane next to the skin casuses the curl, Not as bad as the belly meembrane but still it curls, I like for them to lay out flat when cooking so the cook even. A small blue or channel with a thin fillet cooks up nice and crispie all over like a crappie. Its just my personal preference. If I want thick moist fillets, I want them off a yellowcat.

That is disgusting.

OK. we are going to settle this. We one person that filets to cook up a dish for about fifty, and one person that skins to cook up a dish for about fifty and we will do a taste test

And what's your address again? Fish fry at Sirjet's house.

Now I never said at my house, but if they cooking I'm eatin.

Yeah Sirjet is having a Catfich cook off at his place, RSVP!!!!
I'm there!! Thanks Sirjet!!

Come on over....I'll supply the table.

sir jet put me down for 3 seats!!!

sounds like i really do need to have a class saturday on rigging poles,throwing a castnet and cleaning fish that way sirjet will have enough fish for this fry next weekend!!!LOL

if they are 12 inches long ...skin, gut , de-head, grease bath. anything bigger than that gets fileted