Not going to be making catfish a staple.
I bought this because it was cheap and I wanted to see what it was like. Well, the skin is as tough as an all-season radial tire and the bones just don't wanna leave.
All I can do is hack off enough meat for a couple of bowls of soup and use the rest of the off-cuts to make a stock.
Should taste pretty good, but unless anyone has any good preparation tips, I reckon I'll be leaving catfish alone in the future.
UPDATE: Soup turned out to be really good.