Fried catfish, hush puppies and coleslaw … that ought to set your mouth to watering just thinking about it. But to turn a mess of blues, flatheads, or channel cats into supper you need to know how cut boneless fillets. Here’s a method to get it done faster than you can say “vanilla pudding for dessert!”
FISH FILLET EQUIPMENT:
1. Fillet Knife – must have a flexible blade that will hold its edge. Grip of hard material such as wood, plastic, etc. is desirable as it provides the best feel. Some filleting techniques especially require “feel” which soft grips inhibit. Shorter blades are also more sensitive, but for filleting fish it’s better to have a blade that’s too long rather than too short; 8- to 10-inch blades are most common.
2. Filleting Glove - the same kind of glove used in commercial meat processing prevents nicks and cuts to the off hand and enhances grip on slippery fish and fillets.
3. Cutting Board – the bigger the fillet board the better. Surface should be smooth to allow for easiest skinning and cleaning.
4. Vacuum Sealer - for any fillets you’re not going to cook and eat immediately, vacuum sealing is by far the best way to preserve quality in the freezer for the longest time.
5. Trash Receptacle – for entrails.
Check out the fishing tips and find more information about catfish fishing at Bass Pro 1Source.
Here is a YouTube video showing how to fillet catfish.
|A simple filleting method for all of these fish species that gets the job done cleanly and neatly.|