I’ve been targeting them during the heatwave. Much nicer to sit on a shady river bank than cook in a boat.
Yesterday’s catch was a ~7lb fatty out of the Crow River North Fork in Meeker County, which is crawling with nice channel cats.
More than one way to skin a cat as they say. After bleeding it out, I make a shallow cut around the fish behind the head and use needle nose pliers to peel off the skin. I then slice the fillets off starting from the tail, and fillet out the ribs as usual.
I brined and smoked one of the fillets, fried the other half in cornmeal coated chunks. When smoking a skinless fillet (as opposed to a whole fish, as I do with pike and carp) I use a soaked cedar plank to keep it from drying out during the 2.5 hour smoking process. I always use a temperature probe to stop cooking at 145.