Catfish is an outlandish fish that has a rather frightening appearance. The body of this fish can be up to five meters long, and the weight is up to three hundred kilograms, the huge head with a long mustache is most surprising. It is recommended to eat meat of young individuals weighing up to twenty kilograms, since the meat of larger catfish has an unpleasant taste and smell of mud. Use these simple rules to carve up your catfish and make a wonderful dinner dish with it.
It is necessary
Sharp knife
Instructions
Step 1
The main advantage of this fish is the absence of scales and bones between the muscles. It only needs to be scraped a little with a knife to get rid of mucus and ooze.
Step 2
The catfish has a fairly thick skin, if desired, you can remove it when cutting the fish. To do this, cut the skin around the head of the catfish and, dipping your fingers into salt or grasping the fish with a napkin, so as not to slip your fingers, remove the skin with a stocking to the very tail.
Step 3
Then take a sharp knife and cut off the head where the pectoral fins are.
Step 4
After that, open the belly up to the anus and carefully remove the insides. In this case, it is important to ensure that the gallbladder is not damaged, which looks like a transparent bag with a bright yellow-green fluid located at the very base of the liver. Otherwise, such a delicacy as catfish liver will have bitterness, and it will no longer be possible to eat it.
Step 5
Rinse the fish thoroughly and get rid of the films on the inner walls of the belly. Make cuts on both sides along the fins and use your fingers or pliers to remove them. It remains only to chop the fish into pieces and prepare the desired dish.
Step 6
You can separate the fillet from the ridge, for this take a sharp knife and carefully cut it, starting from the head and up to the very tail along the entire spine on one side and the other. Remove the fillets.
