I always think it's best to nail a catfish to a board, also. But then I skin it with needle nosed pliers or a skinning tool.(Available at bait shops or Wal-Mart). Then fillet the fish as any other fish. Look at theinside of the fillet when you are done, and look for any dark meat along the lateral line. Cut it away. And that is it. By the way, I've eaten channel cats and bullheads in the spring and summer. They are both delicious in both seasons.