Yes, it can be kind of traumatic.

Having been a catfish fisherman for a very long time, I have my usual ritual.

I generally knock the poor critter on the head with a blackjack I made about 50 years ago -- the handle from a broken baseball bat, with a 5-lb. plumbing lead (probably no longer available) molded around the end, and held in place with a couple of screws. Nearly the entire thing is wrapped in friction tape (something else that is probably no longer available). I originally made it for big northern pike and muskellunge when I was a pre-teen.

Sometimes I will quickly fillet, but mostly I will chop the tail off of a catfish with a hatchet. Then I hang the fish for at least 30 minutes. A lot of blood will run out. Then it is ready for quick filleting and skinning.

A less brutal method is to find a pan or tub big enough for the fish. Put the fish in the bottom, then add several inches of ice over the fish. The fish will die a very peaceful death within about 30 minutes.

I fillet and skin my catfish just like I would fillet and skin a bluegill, bass, striped bass, etc.

I end up with a left and right fillet, and a belly. I skin both sides of the belly. We serve it as "West Virginia Lobster" fingers. It is kind of chewy, but very tasty. With the skin and belly lining removed, it is very mild and firm. Cut it into finger size pieces. Steam it. Dip in butter. Enjoy with fresh corn on the cob. Or, dip in butter, and serve on a potato roll smeared with a little mayonnaise and paprika.

Good eatin'
Ken

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