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6/15/2010 6:46 PM

toejam

Joined: 9/11/2008

Posts: 383

Re: Cape San Blas sail cats (N/A)

Curtis , the only catfish I skin are small freshwater cats to be cooked whole. The Sail Cat is almost all head so I dont mess with the little ones. The big ones I fillet with a knife just as you described just start farther back than you would on a regular fish. You can feel a hard bone on its side just below the dorsel, start your cut just back of that. Cut down to the back bone then along teh spine back almost to the tail. Flip the fillet over so its skin side down and run your knife between skin and meat with that sawing motion. ITs quick and easy and they eat as good or better than a Red fish.

Leave it better than you found it!

W T McLennan (aka toejam)
wt@TorquedFishing.com
256-776-4273

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