Cleaning a catfish can be an enjoyable and rewarding experience for any angler. First, start by securing a clean and flat surface to work on, like a large plastic cutting board. Make sure you have a sharp fillet knife handy, as well as a pair of pliers and a bucket for waste disposal.
To clean the catfish, begin by making a lateral cut behind the gill plate, ensuring you do not reach the spine. Then, slice down the fish’s belly towards the tail to create an opening. Next, use your finger or a spoon to carefully remove the organs, starting from the tail end and working your way towards the head. Be gentle to avoid puncturing the intestines.
Once the organs are removed, rinse the fish under cold water to clean its cavity thoroughly. Then, turn your attention to the catfish’s skin. Using your fillet knife, carefully scrape off the scales, moving from the tail to the head in smooth strokes. Alternatively, you can fillet the fish by cutting along the backbone on one side, then repeat on the other side. Remove the fillets by sliding the knife under the ribs and separating them from the body.
Lastly, remember to wash the fillets to remove any remaining scales or debris. You can now cook the fresh catfish or store it in a cool place for future use, knowing that you accomplished the satisfying task of cleaning it yourself.
Clean the catfish thoroughly to remove any dirt or debris.
Remove the scales by scraping them off with a knife or fish scaler.
Cut off the head of the catfish and discard it.
Gut the catfish by making a shallow incision along the belly and removing the internal organs.
Rinse the catfish under cold water to remove any remaining blood or residue.