I don't agree with this but everyone has their own methods. I only keep belly meat off Flatheads. Big Blues and Channels tend to have fatty belly meat. I use old school manual fillet knives. Cut off sides , leave attached to carcess and use knife to fillet off skin. I have commercial fished with nets and guided Catfishermen . Guess I've cleaned my share with nothing but a manual fillet knife. I cut fillet up into steaks removing fat and red meat. Put in ziplock bags with enough water to push out all the air leaving as little water as possiable before freeze'n. Air is what hurts quality of food in the freezer. IMO
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