Originally Posted by
LakeHardingSpirit
I use catfish skinning pliers, they have a wide blade, also called fishermens pinchers, first scale the critter, take the filet knife and cute along the top fin on each side, do the same for the bottom fin, cut it's head off, remove the fins using the catfish pinchers, clean out the innards, cut their tail off, pull the skin off, this will give you a dressed out fish, take the filet knife and cut down each side to the ribs, run the knife all the way at the back of the rib cage and cut to where the tail was or through, if they are large enough, it's better to just dine on the dressed out fish, and you have a pan ready fish, waiting to be released into the grease. Everyone has their own technique, develop one for yourself, and you'll have plenty of filets.
OK, I've got to ask. Why do you scale them if you cut the skin off?
Fair Winds and Following Seas
Bill H. PTC USN Ret
Chesapeake, Va