I fish them in an aluminum boat. Just throw a wet grass sack over them and they don't move much.
When I clean them, I put them on a 2 X 12 with a nail in it, sticking up a coupe inches.
Lay the fish on the board with the nail in it's *** to hold it from sliding. Wipe all slime off and rinse.
Take a sharp hatchet or machette, grab the top rear fin with a pair of pliers and chop forward till you remove a strip off the top, all the way to the head.
Then take a knife and skin it from top to bottom.
Fillet the meat from the bone and put in an ice chest of ice water with a cup of vinigar in it, for a couple hours.
I don't know why, but old folks always told me to never touch the eggs, they are poisonous.
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