Catfish hunter wrote:
There’s about a table spoon sized amount of meat from the ribs forward on any catfish. I just start and the back of the ribs and cut to the tail, but not trough the skin, flip it over and skin it with the filet knife. Just like any other fish. Works slick with a 12 volt Berkley fillet knife I got at sportsman’s warehouse for $16.00. Sorry if I wrote too much this time. Tried to cut it down a little🤷♂️
I do it the same way. Back of the ribs to just behind the anil hole. Doesn't touch the inners.