My Nephews bought me one of those electric knives prolly 10 years ago. I've got one bud that uses his on everything, even small brim, bass and crappie right on up to the big-un's.That's how I fillet redfish. I use an electric knife.
How do you do the other species ?I thought that's the way everybody already cleaned catfish? That's the only way I've ever done it except for those little squealers. When we run jugs, me and my buddy can fillet a couple hundred pounds of cats in a half-hour or so, including clean-up.
How do you do the other species ?
I throw anythang 8 lbs or so back. I really like them what will fit in a 12" frying pan....whole !Of catfish? Blues are the same. Flatheads have a different rib structure. You have to fillet their backstraps from the top, almost like a deer. In 15 lb.+ catfish of any species, you also have that big chunk of belly meat. And cheek meat on the really bigguns.
You're missing out. Those big flatheads are good.I throw anythang 8 lbs or so back. I really like them what will fit in a 12" frying pan....whole !
Nice video, I've been doing a good bit of cat fishing off my dock on Sinclair and have always caught Blue's but this week I was catching mostly channel cats , not very big but good eating size , are channel cats more likely tone caught in the spring ?
Yes, it makes a huge difference to my taste. I cut off everything that isn't white.Do you ever cut the center red part out of the filet? I always do that with catfish. Does it make a difference to you guys?