Backyard Aquaponics
A place to discuss aquaponics

Hi,

Just looking for some feedback on cooking channel cats. In the USA, it seems to be normal (almost exclusive) to skin catfish before preparing them. I haven't cooked catfish yet other than skinned fillets from the grocery store, but for other fish, I usually leave the skin on, wrap in foil, add butter and other seasonings, and then bake in the oven or cook over a fire. The cooked fish will flake off of the skin easily and it's much less hassle.

I've read that catfish skin is rubbery and different, will the cooked fish flesh come off the skin in the same fashion as, for example, salmon?

If you're frying them, skin them. If your baking them, you can leave skin on. really a preference. Smaller cats taste good either way, larger ones usually get skinned. I just fillet and skin like any other fish.

pretty spot on. To clarify, the skin is not generally considered palatable but you can lose a little meat when skinning them, especially if not practiced. I usually leave the skin on my catfish and just avoid eating it, because I find that it wastes less meat. With that being said if you are frying them, you kind of have to skin them to avoid eating the skin.

I really like leaving the skin on even large fillets when grilling fish. You can leave the skin side on the grate for longer and this way you don't eat the scorched flesh since the skin gets scorched and it also seems to heat large filets more evenly.

I always skin it, no matter if I bake it or grill it.