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Removing the skin improves the taste of many fish. It also removes a layer of fat just under the skin. Catfish, bullheads and other bottom-feeding fish are usually skinned.

   1. Hold the catfish by its head firmly on a flat surface with a clamp—it's a good idea to snip off the spines before skinning.
   2. Cut through the skin behind the head and pectoral fins.
   3. Use pliers to remove the skin from the body, pulling from the head toward the tail.
   4. Grasp the head of the fish with one hand and the body with the other, break the backbone at the head.
   5. Pull the head and guts away from the skinned body.
   6. Wash the fish in clean water—it's ready for cooking.