GET THE RED OUT.

The larger blue catfish have red meat just under the skin that should be
removed to make the meat taste much better. This is a very simple.
First, sharpen that filet knife. The sharper the knife, the easier this is
going to be. Shaving sharp. The following images should clear up any
questions. Click on any thumbnail to enlarge the image.
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I would like to thank my daughter, Amy, without whose hands these
pictures would not be possible. She said "Is this the only way I get to
be on your web page?"

Slice the filets into three quarter inch steaks.

Cut the steak into two pieces at the wedge shaped section of red meat in the center of the steak.

Trim red meat from the side of the steak and the wedge shaped section on the large end.

That's it. A nice piece of tasty white catfish.

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