How to

[smashdn]

Dont get me wrong guys, I'm not going to go out and hang limb lines, throw out noodles, and delieratly fish for "ole whiskers". Theones I'm talking about are the ones who grab my baits as I troll for fish. Those channels and flatheads put up quite a scrap, and the channel is a handsome fish.Those flatheads will crush a hotntot at times.

Throwback the channels if you are cathing flatheads.

This is with the fish hanging from a hook btw.

I use a pair of dedicated fish skinners to grab the skin right behind the fins on the locking bone. Peel the skin down each side that way. Grab the triangle of skin left on the belly and peel it up towards the head. Use a knife to go down the sides of the anal fin to cut it somewhat loose. Use the fish skinners to pull it out. Slice the belly open and cut the fish free from the head. Use your hands to twist the head off and break the spine. Guts stay with the head on the hook. Fish with bone in and tail on are in your hand.

Put that in a bowl for later. If it is a bigger fish I fillet it off the bone and cut it into the sized pieces I want. If it is a smaller "fiddler" cat I will pry it whole with the tail on.

Remove yellow meat. I soak in salt water to get the blood out and overnight in milk before I fry them.

[KYCatfish]

I slice the skin behind each gill/boney area, then slice across the top around the dorsal fin. Then use skinning pliers to get the skin off. Filet as normal with electric knife.

I have done ALOT of jugging on T-ville and have caught maybe 10-15 channels over the years where the entire...ENTIRE filet was yellow. Dunno why but it tasted fine. I also whole-heartedly agree with cutting a V down the lateral line to get most of the dark meat out. I also agree with freezing them in water vs no wate...totally eliminates any chance of freezer burn.