Q&A for How to Skin and Clean Catfish

Leaving the skin on for cooking can actually add to the flavor and keep the fillets nice and juicy. Some people enjoy eating the skin, others don't. Whatever your preference.

Yes, but make sure you clean it properly first. Wild-caught fish should be eaten as fresh as possible.

Yes. However, if you or others are not used to eating fish with bones (many people are not, and this would pose a problem if you are cooking for other people), then remove the bones.

No the skin is not harmful, it just is not eaten most of the time for most fish you usually only want the meat inside because the skin is not that enjoyable for most people.

The insides of the organs contain nasty stuff that will taint the meat, or in general make an all out mess that you can just avoid by not puncturing the organs.

It depends on the species and there are various methods. Some fish eggs are eaten raw, such as salmon eggs, and some eggs in pouches are fried and sliced and served in many dishes. I would do some research before eating the eggs as some are not edible.

Yes, but it is always a better idea to cook it while it is fresh as the flavor is different.

Yes. When we catch catfish, we put them in ice immediately, then wait until they freeze and die. After 3-4 hours, they usually die and are ready for skinning/cutting.

I've kept trout on ice for three days before, then the fillets in the fridge for a full week, and it still smelled fresh at that point.

You can gut it before or after. You can even remove the skin after it has been flayed.

Put it in a ziplock bag and store in a fridge or freezer, but catfish tastes better fresh.

Yes, freezing the fish after you catch it won't hurt at all, it keeps it fresh.