Skin them like you would a bullhead, drive a nail through their lip into your cutting board, cut around the head and pull the skin off with pliers. Then I lop their head off so I can see the loins and remove them like you would backstraps on a deer till you get past the ribcage, then filet down to the tail like you would a walleye. You can filet them like a walleye but there's so little belly meat you just end up cutting all that off anyway. Then prepare like you would cod (that's what they are) poached, broiled or fried. I prefer broiled with a little Lawry's and drawn butter.