So what I've done is I've drawn the knife down here and down the other side, just kind of releasing some of that skin. You can see they got a good, solid backbone and skull there. I'm going to take my knife and just come up right next to the fin, draw that first line, and kind of run it along that little bone there. Again on both sides. There you go. And just kind of open that up.
What I'm trying to do is I'm trying to follow that spine right down to the end. Now the nice thing about catfish is that it doesn't have scales, so you can actually, once you're in the skin there you don't really have to worry about too much. You don't have to worry about the knife slipping on you. You can just kind of break the meat away.
Once you get down there, you'll start seeing the meat separate from the bone. You can feel the spine. It almost has a little bit of like piano key feel to it. You're just going to run your knife through there and then try and get as much of that off as possible.
Now there are a couple of different ways to actually release this. What we're going to do today is just kind of come around this part here and get all that meat off of one side. Always make sure that your fingers are away from the blade. You really don't want to catch that one.
As I'm pulling the meat away down the fish, like I said, they have a bit of a rib cage here. You can really feel it. So just work your knife gently around that.