08-03-2005, 01:35 AM
[cool][#0000ff]Just so happens that I have put up just such a post. [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=142538;#142538"][font "Times New Roman"][#000000][size 1]CATFISH FILLETING[/size][/#000000][/font][/url][/#0000ff][#000000][size 1] (Link to post with pics)[/size][/#000000]
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[blue]As far as avoiding the gall bladder goes, you will often cut it while filleting. It is tough to avoid it. The good news is that it won't poison you and it is quickly and easily rinsed off the fillets. You will never taste it.[/blue]
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[blue]When I am filleting, I drop the fillets into a sink with running water to do a preliminary rinse. Cutting into the innards of a catfish opens up a lot more than just the gall bladder. It can be pretty rank. So, I do a quick rinse and then do the skinning, as I show in the pics. The rinsed and skinned fillets then go right into a large bowl full of ice water, with plenty of floating ice chunks. That finishes the rinse and fast chills the fillets before you put them in the refrigerator or into freezer bags.[/blue]
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[blue]Let me know if you need additional assistance.[/blue]
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[blue]As far as avoiding the gall bladder goes, you will often cut it while filleting. It is tough to avoid it. The good news is that it won't poison you and it is quickly and easily rinsed off the fillets. You will never taste it.[/blue]
[blue][/blue]
[blue]When I am filleting, I drop the fillets into a sink with running water to do a preliminary rinse. Cutting into the innards of a catfish opens up a lot more than just the gall bladder. It can be pretty rank. So, I do a quick rinse and then do the skinning, as I show in the pics. The rinsed and skinned fillets then go right into a large bowl full of ice water, with plenty of floating ice chunks. That finishes the rinse and fast chills the fillets before you put them in the refrigerator or into freezer bags.[/blue]
[blue][/blue]
[blue]Let me know if you need additional assistance.[/blue]
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