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Got there around 8:00 a.m. headed up from Bucksaw , finished at 1200,noon, had 10 Nice blues UNDER 24 inches and 3 channel. Attachment 244873Attachment 244874Attachment 244875 Went Tuesday of last week and had 10 Blues and 8 Channel, everything in 20 feet of water, water has been 86 degrees, placing noodles close to the channel.
Looks like you only clean half the fish? Why???
Watched several Youtube videos, EVERY video I have seen / watched, fillet the fish the same way. Perhaps IF you have a better way to keep MORE of the meat, you should inform / explain to me HOW that can be accomplished. Thank you.Quote:
Originally Posted by gooseslayer
It is the same, start behind the gill just like crappie. Only done a few cats and bones are tougher to get through but again start much closer to the head. You will cut the rib cage out the same.
We start right behind pectoral fin. You are loosing a thick chunk of meat above the rib cage. Looks like you are trying to avoid stomach cavity but loosing some good meat above rib cage along the backbone.
THANK YOU FOR THE EXTRA INFO. I'll do that from now on.Quote:
Originally Posted by perchplucker
Thank you, I will.
Just do them like a crappie or any other fish. Electric fillet knife helps or husband will use big butcher knife for rib bones. Skin ne first and you will see how much meat you are loosing.
Not that I am a fillet guru but I will take my finger and feel for the "shoulders" of the cat before making first cut. Mine look much like yours afterward except a little further in front of the dorsal. Heck cats are 40 % head seems.
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Agree with perch plucker. If you can save the meat behind the pectoral fin and above the rib cage you will be amazed on how much you are wasting. Takes a little practice but worth it in the long run.
X2! There's a good piece of backstrap in that piece above the stomach.Quote:
Originally Posted by perchplucker
The Best Way To Freeze Catfish
Once you clean the catfish and thoroughly wash the fillets you can always cook them fresh but that’s not always an option so you may have to freeze them. There’s tons of options that are complicated and not necessary.
Here’s how to freeze your catfish fillets:
- Put the cleaned and washed fillets into Ziplock bags.
- Fill the bags with water 1″ over the top of the fish.
- Add 1 teaspoon lemon juice and mix well.
- Remove the air from the bag (by squeezing it)
- Seal the bag well
- Place in the freezer and freeze your catfish fillets
The fish will keep for a VERY long time frozen like this and will not get freezer burn. I’ve kept fillets for well over a year without problems.
Don't know about the lemon juice part but covering with plain water will keep them from getting freezer burnt. The lemon might flavor the fish. But then a lot of people like lemon on fish and chicken. I am just not one of them. I like lemon but not on meat.
Don't forget the belly meat:ThumbsUp
Team Catfish as the one of the best you tube on how to clean a cat as anyone.
I've seen worse cleaning jobs, but I agree with that the meat just above the ribs is worthwhile, all the way forward to the pectoral fins, and truman13 is right on with the belly meat. nice thick piece of meat that goes way up under the rib cage. but be sure to trim all the fat.
a big flathead will have a hunk of meat Between the eye and nostril that is big enough to dig out.
Good catch and thanks for the report. Your a better man than me to brave the heat and yeah there is a lot of meat left on those cats.
Check out this video by Jeff Faulkenberry of Endless Season Guide Service. He shows how to fillet a bluecat. There is a bunch of good meat on the belly that a lot of folks through away. Some say its the best meat on the fish. I don't know if the link works (I'm not sure how to do it) but you can copy and paste it or just search Jeff Faulkenberry on utube, How to clean a catfish and not waste any meat.
https://www.youtube.com/watch?v=aYeCutjUXHo
Saw a guy really struggling to clean small cats several years ago. He was skinning them. Well trying. The problem was he was starting at the tail and trying to pull skin to head. The tail was impossible to hang onto. It just slid out of his hand.
When I was a kid....long time ago....the guy who taught me to skin cats had me drive a nail through the head and into a tree. No slippage that way! I can't imagine going from the other end...lolQuote:
Originally Posted by perchplucker
It was funny to watch.
In my opinion the belly meat off a blue or flat head is the best tasting part of the fish.
Thanks for the report.
agree there is a lot more meat available.
on the larger fish I use a regular fillet knife starting near the front and slice along the backbone to the ribbs then finish like you have once past the ribs.
you would be surprised on how much more meat there is.
if your down some time I'd be happy to meet up and show you.
660-287-0197. Ron
X 2 Jeff cleans a lot of them daily.Quote:
Originally Posted by Back Water