Skinning and Filleting Catfish

Step 11 Trim and freeze carcass

When you're done, there will probably be some tasty bits you missed, especially if you're a beginner, using a dull knife, or haven't filleted in a long time. I didn't do a good enough job cleaning off the flesh around the ribs, so went back and trimmed off the bits I'd missed.
Bag the carcass and put it in the freezer to use the next time I make fish stock. (Mmmmm, gumbo.) Label it with the month and year to avoid confusion.