How to Skin and Clean Catfish

This article was co-authored by Sasha Reyes and by wikiHow staff writer, Hunter Rising. Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.

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Catfish have tough, leathery skin that’s difficult to eat if it’s left on the meat. Whether you’re preparing fish you caught or bought from the store, you can skin and clean it at home with a few common household tools. After you clean your catfish, you can cut it into filets so they’re ready to eat!

Steps

Skinning the Fish

1. 1Make shallow slanted cuts behind the gills on each side that meet in the stomach. Use your filet knife to cut just behind the gills at a 45-degree angle towards the head. Only cut between 1⁄8–1⁄4 inch (3.2–6.4 mm) deep or else it will be more difficult to remove the skin. Cut around the bottom of the head to connect the two cuts.
   • Make sure the filet knife you’re using is sharp. A dull knife won’t cut as easily and is more dangerous than a sharp knife.
2. 2Cut along the fish’s spine from its head to its tail. Start your cut at the base of the head, and pull your knife down the fish’s body. Use a shallow cut just to break through the skin, or about 1⁄8–1⁄4 inch (3.2–6.4 mm) deep. When you reach the top fin, or dorsal fin, work your knife around it rather than straight through it. End your cut right at the tail.[1] X Research source
   • Be careful of the sharp barb on the end of the dorsal fin. It could puncture your skin and depending on the species of catfish, it may contain a poison or toxin.

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3. 3Slice open the skin down the center of the fish’s belly. Make another 1⁄8–1⁄4 inch (3.2–6.4 mm) deep cut along the stomach, starting at the incision you made around the head. Work the knife towards the tail, ending your cut right when the fin starts.[2] X Research source
   • Don’t cut too deep or else you’ll puncture the fish’s internal organs.
4. 4Make vertical slits on each side of the tail. Look for the area on the fish’s tail where the scales stop and the fin begins. Use your filet knife to make a 1⁄8–1⁄4 inch (3.2–6.4 mm) deep cut from the spine to the belly. These cuts should intersect with the other 2 cuts you’ve made.
5. 5Clamp the pliers on the skin below the fish’s gills. Peel a small part of the skin back with your finger before gripping it with a pair of pliers. Grab a large enough piece of skin so that you’re using the entire surface area of your pliers.[3] X Research source
   • To get a better grip or loosen more of the skin, twist the pliers.
6. 6Peel the skin back towards the tail in one fluid motion. Hold the catfish’s head down with your hand to keep it pressed against the cutting board. Pull the skin away from the head slowly so it doesn’t rip or break. When you reach the tail, the skin should easily pull off of the fish. Repeat the process on the other side.[4] X Research source
   • Wear gloves when you hold down the catfish’s head since their whiskers could hurt your hand.

Removing the Innards

1. 1Twist the head off just below the gills. First, bend the head back towards the spine to snap the fish’s neck. Put the fish’s head back in place and twist it. As you twist the head, pull it away from the body to completely remove it.[5] X Research source
   • If you don’t feel comfortable twisting the head off the body, use a butcher’s knife to chop the head off behind the gills.
2. 2Remove the tail and all the fins. Use a pair of kitchen scissors or a filet knife to cut off all the fins, including the tail. Cut as close to the base of the fin as you can to remove it entirely.
   • To remove the dorsal fin completely, cut around it with your filet knife about 1⁄2 inch (1.3 cm) deep. Use your pliers to pull the fin out of the body.
3. 3Make a slit through the fish’s stomach and pull out the entrails with your finger. Use your filet knife to completely cut through the fish’s stomach. Run your finger through the inside of the fish starting on the side closest to the tail. Scoop out all of the internal organs and throw them away.
   • Wear nitrile gloves if you don’t want to touch the fish.
   • Put the fish organs in a separate garbage bag and throw it outside so your kitchen garbage doesn’t stink.
4. 4Wash the body out with cold water. Run the meat of the fish under your faucet to clean out any blood or residue from inside the body. When you’re finished, pat the fish dry with a paper towel and put it back on your cutting board.[6] X Research source
   • Only use cold water since hot water could start cooking the fish.

Cutting Filets

1. 1Cut down along the spine towards the ribs. Slowly work the tip of your filet knife down the spine to separate the meat from the bones. Use short strokes to cut around the rib cage to keep bones out of your filet. Work down the entire length of the rib cage from the head towards the tail.[7] X Research source
   • If you have smaller catfish around 14–16 inches (36–41 cm), consider cooking your catfish whole.
2. 2Poke the knife through the belly of the fish and cut towards the tail. Hold the fish still with your non-dominant hand. Put your knife in between the spine and filet and push it through the fish until it the blade comes out of the belly. Once you see the tip of the knife through the belly, slowly cut the filet towards the tail.[8] X Research source
   • Don’t put your fingers where you plan to poke through the fish or else you will cut yourself.
3. 3Cut back towards the front of the fish to remove the filet. Lift the tail portion of the filet away from the rib cage with your non-dominant hand. Cut through the bottom of the fish still connected to the filet. Once you remove the first filet, set it aside.[9] X Research source
4. 4Remove the filet from the other side. Flip the fish over and repeat the process on the other side. Work slowly to ensure you get all of the meat off the bones. Set the second filet aside once it’s removed. After the fish has been completely cleaned, either throw away the bones or make a stock from them.[10] X Research source
   • Catfish filets can be fried, grilled, or baked.
   • If you make catfish nuggets, make sure they are fully thawed and patted dry.
   • You can apply the seasoning as a crust or batter. So, you can use a seasoned cornmeal crust or a liquid batter like a beer batter.
   • Then drop the catfish into a fryer or hot oil. The oil should be at 350 degrees Fahrenheit. Cook them for about 10 to 15 minutes.

Community Q&A

• QuestionCan I cook a catfish with the skin on?Community AnswerLeaving the skin on for cooking can actually add to the flavor and keep the fillets nice and juicy. Some people enjoy eating the skin, others don’t. Whatever your preference.
• QuestionCan I cook and eat a catfish just after catching it?Alexis ChamberlainCommunity AnswerYes, but make sure you clean it properly first. Wild-caught fish should be eaten as fresh as possible.
• QuestionDo you cook with the ribs on the fish?Alexis ChamberlainCommunity AnswerYes. However, if you or others are not used to eating fish with bones (many people are not, and this would pose a problem if you are cooking for other people), then remove the bones.

Warnings

• Avoid touching the barbs on the ends of the pectoral fins (on the sides of the fish) or the dorsal fin (on top of the fish). They could puncture your skin and may contain toxins depending on the species you have.[11] X Trustworthy Source PubMed Central Journal archive from the U.S. National Institutes of Health Go to source⧼thumbs_response⧽
• Always cut away from your body when using knives.⧼thumbs_response⧽

Things You’ll Need

• Cutting board
• Filet knife
• Pliers
• Gloves
• Butcher’s knife
• Kitchen scissors
• Sink

References

1. ↑ https://youtu.be/n0OROD7UL8I?t=28s
2. ↑ https://youtu.be/JawXetjPVQM?t=1m48s
3. ↑ https://youtu.be/JawXetjPVQM?t=2m14s
4. ↑ https://youtu.be/JawXetjPVQM?t=2m35s
5. ↑ https://youtu.be/n0OROD7UL8I?t=1m50s
6. ↑ https://youtu.be/n0OROD7UL8I?t=2m39s
7. ↑ https://youtu.be/JawXetjPVQM?t=5m15s
8. ↑ https://youtu.be/JawXetjPVQM?t=5m55s
9. ↑ https://youtu.be/JawXetjPVQM?t=6m2s

About This Article

To skin a catfish, use a filet knife to make a shallow, slanted cut at a 45° angle behind each gill. Cut along the fish’s spine from its head to its tail, just deep enough to break the skin, cutting around the dorsal fin, rather than through it. Slice open the skin down the center of the fish’s belly, then make a cut on either side of the fish from the spine to the belly, right where the scales stop and the tail fin begins. Clamp a pair of pliers onto the skin just below the fish’s gills and peel the skin back in one fluid motion. To learn how to remove the catfish’s innards, keep reading!

Reader Success Stories

• “Never having done this and having fresh catfish in front of me, I found this to be very informative, my belly will thank you.”…” more