Things You'll Need:
- Fillet Knife
-
Step 1
Make two slits behind the head of the fish on both sides with a fillet knife. There is a muscle that attaches to the head and runs the length of the back. Make two incisions here just deep enough to pass through the skin. Use your fingers to peel back the skin and expose the muscle. Do not touch the belly since catfish bellies are not considered edible.
-
Step 2
Cut the meat from the below the fish’s top barb using your fillet knife. This will be a smaller piece about the size of a finger. In addition, cut the meat around the head to prepare for slicing the traditional fillet of catfish.
-
Step 3
Insert the knife into the top of the fish near the anal vent while the catfish is on its side. Gently run your knife along the backbone separating the meat from this bone. When you begin stripping away meat if this step is done properly, the muscles should just slip right off when you run your knife down the body.
-
Step 4
Begin slicing away the fillet by bringing the broad side of the knife into the meat behind the gill. Press down until there is resistance from the bone. Run the knife along this path until it reaches the tail. Remove the fillet.
-
Step 5
Flip the fish onto its other side and repeat step four. Two meaty fillets are all the practical pieces available, and the carcass can be thrown away.
