Really Mobilus it depends on what cat I`m cutting up.
The best way I`ve found to do large blues/channels 10lbs+ is hook hang and cut tail off to bleed out. The filet with skin on, flip fillet over pinch skin and run knife and takes off skin in one piece along with dark meats, no yanking with catfish pliers for 10 mins plus no big mess. I will nugget larger fish just to keep bites cooking even.

Flatheads are different, I don`t like to fillet them the same way because, the belly meat I find to be the best tasting part catfish of any cat. Belly I fillet in two piece and the sides I keep at 5-6 fillets.

Forced to work born to Fish