In article , Charlie wrote:

Can you fillet them?

Nope. After you cut off the heads and tails and fins and gut 'em, use
a pair of pliers (catfish skinning pliars work well) and pull the skin
off. Not tearing of chunks of meat is a good idea. ;-) After you
score them, and score them deep, both sides...cut them in 4-5 in
chunks...the tail piece is the best, IMO.

Ah nevermind. I missed reading this the first time...
Sounds a lot like preparing catfish except those are not scored.
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Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson