Everyone has their own techniques and opinions when it comes to fishing for catfish and in this video/instructional guide, we’ll show you how to take that big catfish you caught and turn it into a tasty meal that everyone can enjoy.
Learn how to prepare, clean and filet a catfish in this simple, step-by-step guide.
To begin, we suggest you place your live fish in a large holding tank for 3 to 4 days. This will flush the dirty river water out of the catfish, giving it a much nicer and cleaner taste. Make sure to remove the dirty water and add new clean water to the tank every day or every other day.
Fashion a hanging chain or find a sturdy tree branch to hang your catfish from in order to be able to pull the skin off without having to hold it with your hands. It is very important that whatever you hang the fish from can withstand a fair amount of force. We highly suggest using a chain around a large tree limb for the best results.
Now that the fish has been cut for skinning, take a pair of skinning pliers and, starting at the top, grasp the skin of the catfish and pull in a downwards fashion. Be careful to grab the skin only and not the meat of the fish. The skin on the fish can often be very tough and hard to remove; this is why it is important to have the fish securely attached before pulling on the skin. We have found that the larger the fish, the harder it can be to remove the skin. Often times, alternating sides that you pull from on the skin can help work the skin off. Pull the skin all the down past the tail until it is completely removed.