well my brother and i caugh quite afew this past summer. some blues, some flatheads, and some channels. we just filleted them out like all other fish and on the bigger blues and flatheads we took the belly meat off as well. the way we get them to taste (not so muddy) as people would say. is we soak it in salt water for 3 days changing the water daily. then package it in a bag with regular water, and then when its defrosted before we go to eat it we soak it in milk for a while. then we batter it and then deep fat fry it, or we put it in boiling water with a cup of vinigar and cook it that way