Don’t skin it. Run your knife along the spine and right before the tail flip it and run the knife next to the skin and you’ll have a clean fillet. Best is a cheap mister twister electric fillet knife for about 25 dollars
I used to ice them until they were done , typically the next day , i skinned a few over the years for sure .
i made a cut right down the back past the dorsal on each side and then skinned em with pliers .
next step was the fillet part .
my nanny loved yellow bullheads whole and all i did was gut them and she would give them a dip in a pot of boiling water and use a washcloth to skin them .
now mind you its been a few years since i even thought about cleaning any and typically try to put them back without getting finned if possible ,them little ones will get ya good
i about never clean a fish that aint really good and dead , to much trouble and blood and soft and i start feeling sorry for them when they flip or take a breath anyway....
give me a cold firm one that aint wiggling
Don’t skin it. Run your knife along the spine and right before the tail flip it and run the knife next to the skin and you’ll have a clean fillet. Best is a cheap mister twister electric fillet knife for about 25 dollars
Fillet like any other fish. Key is when you skin them, go shallow, meaning keep your knife blade off the skin a little, like 1/32 of an inch. This takes most of the dark lateral line off. Make sure after you get all that dark area completely removed, or it will taste very bad. Also you can unzip the lateral line like walleye and other fish.