Skinning and Filleting Catfish

Step 8 Filleting- dorsal cut

Hold your knife parallel to the fish over the dorsal (top) side of its body. Carefully slice in just to top side of the midline; the goal here is to cut as close as possible to the backbone as possible to remove the maximum amount of fish for your fillet. Continue slicing until you hit the vertebrae. Work from rostral (the front) to caudal (the tail).