Post by Deuce on Jul 9, 2012 8:11:06 GMT -6
Channel cats taste great and are quite easy to prepare. Once you have decided to keep a catfish to clean, you want to be sure to bleed the fish out before filleting it, this involves either ripping out the gills and bending the head back, or the more simple way I like to do is cut the tail off and a nice stream of blood comes out the tail. I recommend doing this about 30 minutes prior to leaving the fishing spot, or just do it when you get home. Those cats live for a long time out of water! You bleed out the cat for a few reasons, it clears out the blood vein in the middle of the fillet by the lateral line, the meat will be REALLY white and not all full of blood when you get it open. I have tried cleaning one before you bleed them out, I highly recommend you do this process! ( I suggest letting them bleed out for a good 30 mins, and be sure they are alive when you do so...possibly inhumane, but works much better)