I made a reply to a thread a minute ago about how to clean a flathead, and it made me remember what an old timer showed me this summer. If you've ever had the pleasure of skinning a blue cat, you probably noticed that their skin is attatched very tightly. If you have a whole mess to clean, it can be back breaking work. What he taught me to do is to make a cut around the head as usual, then make a cut all the way down the spine to the base of the tail. Then instead of peeling the fish length ways, start peeling the skin a little at a time from the top down. Just get it started, working your way down the back. Once the skin from the shoulder area, and pectoral fins is free, the rest comes off pretty easy. Then just fillet, or behead it, or whatever suits you. It's kind of hard to explain without a picture, but I hope this is useful because it made cleaning these stubborn fish a whole lot easier for me. We also had a couple big enough to get steaks from the head. These should not be wasted because they make yummy sandwiches.