One way to skin a catfish is to slice the belly, de-gut it and place it belly-down on a wooden cutting board. Stick an ice-pick through the top of its head into the cutting board (essentially nailing its head to the board).

Make a cut with a very sharp knife, below the ice-pick, over the spine, just below the head of the fish. This cut must go just through the skin, not into the flesh.

With the aid of the knife, separate the skin from the flesh on the body side of the cut and pull the skin toward the tail. If done properly, the skin should peel off cleanly from the flesh and separate the tail from the flesh also.

Chop the fish head off and you have two intact fillets connected by a ribcage.

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