We caught a big catfish and my buddy Ryan is going to teach us how to skin it right at the boat ramp. These flathead are renowned for their "belly meat." This is a big one, but you can use this method with any size catfish. It works best if you have a standard fillet knife and an electric fillet knife. Basically, you first take the two fillets off sides, and then the belly meat. Using the electric knife on the fillets, you cut a 90 degree angle to the skin then turn the knife and run it down the fillet just above the skin. This method doesn't involve pulling the skin off, but cutting it off. You'll need to cut the inner membrane and the skin off the belly meat. After all the skin is off the meat, put them in fresh water over night to draw out the blood and you're ready to cook. *Eating raw onion with all fried flathead is mandatory.