How I fillet a cat

I just make a cut along the backbone of the cat starting right behind the 'ribs' almost all the way down to the tail (about a 1/2 inch away from the tip of the tail). Then, insert the knife just behind the 'ribs' and follow the backbone all the way down to the tail. After that, I'll flip the slab of meat over and hold onto the catfish and slide the knife all the way from the ribs to the tail slicing the skin right off. Repeat for the other side. Doing it this way, sometimes you will lose the "belly meat". A lot of people don't even know it is there or don't even bother to save it, but I like to. The meat that looks as though it is silver can be cut off and fried up also.
There are lots of different ways to do it, and to each their own. This is just the way that I was taught and it works well for me.

This is alot like the way i clean mine and works great