Wiktor Wise
Catfish can be skinned in a variety of ways, from the 'old school fish skinners approach' to using an electric knife. The latter is much quicker and easier, but it is important to determine which types of fish are good candidates for this technique. For example, if the fish is taller than the length of the electric knife, it will be hard to fillet. The first step in using an electric knife is to wash the outside of the fish thoroughly. Then, make a cut down to the spine, starting at the base of the head and ending just behind the pelvic fins. Angle the blade so that it cuts slightly toward the front of the fish to maximize meat yield.
| Characteristics | Values |
|---|---|
| Electric knife | Useful for standard-shaped fish with small heads that can lay flat on a cutting board |
| Requires the fish to have big, hard scales | |
| Not suitable for fish with big heads, such as bullhead catfish | |
| Not suitable for fish with cartilage, such as sharks and sturgeons | |
| Requires the electric knife blades to be at least 2 inches longer than the height of the fish | |
| Skinning technique | Make an imaginary line from past the dorsal fin to the pelvic fin and cut at an angle |
| Cut through the rib cage, which is the hardest cut | |
| Reposition the knife to cut sideways or change the angle without stopping | |
| Cut down the vertebrae at a slight angle following the bone until you reach the tail | |
| Stop about half an inch before the tail | |
| Flip the fillet over using the knife so that the skin is on a flat surface | |
| Cut the fillet off the skin and turn the catfish over to repeat on the other side | |
| Puncture the air bladder, a white sac towards the bottom |
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How to hold the knife
Holding the knife correctly is crucial when skinning a catfish with an electric knife. Here are some detailed instructions on how to do this:
When starting to cut the catfish, hold your electric knife parallel to the fish, over the dorsal (top) side of its body. This ensures that you are cutting as close as possible to the backbone, maximising the amount of meat on your fillet. Keep the knife handle low enough to maintain a parallel position to the cutting board. Holding the handle too high or too low will result in losing some meat.
As you begin slicing, angle the blade slightly towards the front of the fish. This will help you maximise meat yield. Keep the knife edge angled slightly down as you cut, allowing the knife to skate across the spine. Be cautious not to cut into the bone unless absolutely necessary, as this can be challenging.
When you reach the vertebrae, you might feel the knife bind. At this point, stop cutting and reposition your knife. You can either change the angle of the cut without stopping the knife or turn it sideways. With practice, you will be able to make this adjustment with a fluid motion.
For the next step, hold the knife flat against the cutting board. Cut all the way down to the skin, following the contour of the ribs. This step can be tricky, so you may want to switch to a regular knife if you feel more comfortable. Use your finger to hold down the end of the fillet while cutting to ensure a steady cut.
When using an electric knife, it is essential to consider the size and shape of the fish. Electric knives work best on standard-shaped fish with small heads that can lay flat on a cutting board. If your catfish has a large head that creates a bend in the body, it might be challenging to fillet with an electric knife due to its rigid, straight blades.
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Where to cut
To skin a catfish with an electric knife, you will need to make a few precise cuts to efficiently remove the skin and bone. Here is a step-by-step guide on where to cut:
Step 1:
Begin by locating the dorsal fin (top side) and pelvic fin of the catfish. Draw an imaginary line just past the dorsal fin to the pelvic fin. Make your first cut along this line, moving down at an angle. This cut will take you through the rib cage, which is the hardest part, as you will be cutting through bone. Once you pass through the rib cage, the process becomes easier.
Step 2:
Continue cutting until you reach the vertebrae. You will feel the knife bind at this point. Stop cutting and carefully reposition your knife to cut sideways. A smooth technique is to quickly change the angle of the cut without stopping the knife. Cut down the vertebrae by holding your electric fillet knife at a slight angle, following the bone until you are close to the tail. Stop about half an inch before you reach the tail.
Step 3:
Now, focus on the fillet. Cut the fillet off the skin, pushing the knife through the cut. Turn the catfish over and repeat the same steps on the other side. Puncturing the air bladder, a white sac towards the bottom, is an important step if you plan on throwing the carcass into the water, as it will ensure the carcass doesn't float.
Step 4:
Using your electric knife, cut the inner membrane and the skin off the belly meat. This method slices off the skin instead of pulling it off.
Step 5:
Finally, follow the contour of the ribs to remove them from the fillet. This step can be done with a regular knife if you feel more comfortable. Ensure you carefully trim around the ribs to avoid leaving any rib bones in your fillet.
Remember, practice makes perfect, and with time, you will be able to master the technique of skinning a catfish with an electric knife.
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How to cut
Firstly, you need to determine whether the catfish is a good candidate for the electric knife technique. Ask yourself the following questions:
- Does the fish swim upright with eyes on opposite sides of its head?
- Is the head small enough that it can lay flat on a cutting board?
- Does the fish have big, hard scales?
- Is the fish hard to break into?
If you answered 'yes' to the above, then your catfish is a good candidate for the electric knife technique.
Now, lay the catfish on its side and cut into its side right behind the bone behind the gill. Run your knife all the way down its side until you reach the tail, then stop before you cut the fillet all the way off. Flip the fillet over and run your knife all the way back to cut the fillet from the skin.
Using the electric knife on the fillets, cut at a 90-degree angle to the skin, then turn the knife sideways and run it down the fillet just above the skin. This method doesn't involve pulling the skin off, rather slicing it off.
Now, cut through the rib cage. This is the hardest cut you will make when cleaning a catfish. Once you cut through the rib cage, it gets easier. When you hit the vertebrae you’ll feel the knife bind. Stop your cut and reposition to cut sideways or quickly change the angle of the cut without stopping the knife. Cut down the vertebrae, holding your electric fillet knife at a slight angle, following the bone until you get to the tail. Stop about half an inch before you reach the tail.
Finally, cut the fillet off the skin, pushing the knife through the cut. Turn the catfish over and repeat the steps on the other side.
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Removing the skin
To begin, wash the outside of the catfish thoroughly. Then, make an incision with your electric knife, cutting down to the spine. Start at the base of the head and end just behind the pelvic fins. Angle the blade slightly towards the front of the fish to maximise meat yield. Once you reach the spine, turn the knife at a 90-degree angle towards the tail and continue cutting. Ensure that the knife edge is angled slightly downwards, allowing it to skate across the spine. Keep the knife parallel to the cutting board throughout this process.
When you reach the tail, stop cutting about half an inch before you get to the end. At this point, you can flip the fillet over, using the blades of your knife to separate the skin from the flesh. Cut all the way to the other end of the fish, following the contour of the ribs to remove the fillet completely. You may choose to use a regular knife for this step if you feel more comfortable.
Repeat the process on the other side of the catfish. Once all the skin is off the meat, place it in freshwater overnight to draw out any remaining blood. Your catfish is now ready for cooking.
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Cleaning up
Once you have skinned and filleted the catfish, you will need to clean up. The first step is to dispose of the head, guts, and skeleton. These can be thrown into a bucket, or if you are outdoors, you can bury them. You can also use the carcass to make fish stock; simply bag it and put it in the freezer.
Next, scrub the cutting board with soap and hot water. Some people finish clean-up with bleach. Wash your hands thoroughly before proceeding to cook.
If you are using an electric knife, be sure to clean it properly. The meat can stick to the blades, so make sure to remove any leftover fish with a sharp knife.
Finally, if you are filleting multiple catfish, you will need to clean between each fish. Rinse the fillets in freshwater overnight to draw out the blood, and they will be ready to cook.
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Frequently asked questions
The American Angler Ultra MT3 Electric Fillet Knife is a good choice for skinning catfish, but it is no longer in production.
Fish that swim upright with eyes on opposite sides of their heads and have small enough heads to lay flat on a cutting board are good candidates for an electric knife.
First, wash the outside of the fish thoroughly. Then, make a cut down to the spine from top to bottom, starting at the base of the head and ending just behind the pelvic fins. Angle the blade slightly towards the front of the fish to maximize meat yield. When the blade stops at the spine, turn the knife 90 degrees toward the tail and cut towards the tail with the knife edge angled slightly down.
It is important to locate the line you will cut for skinning around the head of the catfish. Work your way from the head back and the top down, keeping your knife as close to the skin as possible. You can also puncture the air bladder, which is a white sac towards the bottom, to prevent the carcass from floating if you are throwing it into the water.
