Thanks for the video. I like that Dexter Russel fillet knife. Do you happen to know the model #? I looked them up and they have a good many design variations in that fillet knife.
I always cut closer to the gills and cut through the ribs, then cut the ribs out of the filet. There’s a decent amount of meat above and below the rib cage, especially on a good sized fish.
I would rather have the belly and cheeks off a nice flathead then a sack full of fillets.And dont forget the belly meat, folks always throw away the belly meat on cats.
I would rather have the belly and cheeks off a nice flathead then a sack full of fillets.
have to see if i can remember howHow about a demo to show us how to make use of that meat?
I always cut closer to the gills and cut through the ribs, then cut the ribs out of the filet. There’s a decent amount of meat above and below the rib cage, especially on a good sized fish.
All belly meat is good, jist make sure you clean it up good.Have any of y'all ever eaten the belly meat of a blue cat or channel? I haven't and was just wondering
How about a demo to show us how to make use of that meat?
Have any of y'all ever eaten the belly meat of a blue cat or channel? I haven't and was just wondering
Believe what ya have there may be a channel cat
Well that ticks me off that I have never gotten the belly meat off of any catfish other than flatheadsAll belly meat is good, jist make sure you clean it up good.
Just need to cut away the inner liner almost like cutting silver skin off deer .All the time. Its some good eating.