Quote:
Originally Posted by MathGeek
I used to skin them first, like is customary with catfish.
Lately, I've tried a new technique, first cutting the fillet off the bone with the skin attached, and then using the fillet knife to cut the fillet off of the skin, much like you would do for a speck or a redfish.
The new technique is faster, and my son has learned to do it well. As a result, I can remove the fillets from the bone, pass them down for my son to cut from the skin. He then passes the skinless fillets down to my daughter to trim the red meat off and bag.
This assembly line approach goes very fast, less than 2 minutes per fish.
Skinning first is a lot more work and slows it all down.
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I've never understood rationale of skinning catfish unless it was the extremely small and thin ones, which, of course, are outstanding eats on the bone.