Pond Boss Forums MANAGING AN EXISTING POND Corrective stocking flathead catfish declining?

+1 to what Pat said. I will skin smaller ones and cook on the bone. We call them fiddlers. Once they get much size that sinew membrane and blood line pretty much ruins the taste. There should be nothing but white meat left on the fillets. I cut off sinew, blood line and yellow meat.

I also agree that filleting the skin off a cat is a PITA. I almost always cut thru the skin. Thankfully, my bride is good at it!