I just fillet and skin them nowadays. Every once in a while I get a hankering for whole, skin-on bream and just break out the old fashioned scaler:
then, like the add for one of those drum machines talked about, I become one of those "Fisherman that is tired of the messy cleanup of picking scales off their walls, floors and clothes" and it's back to fillet & skin till the next time I get that hankering.
Where catfish or bullhead are concerned - I'm a bit old school too... I use "fisherman's pincers" like these:
and just pull the skin off.