Longlegg wrote:
Bullheads are definitely biting and they are tasty.(although I haven't been yet) There are several ways to clean them that work well. I've seen people that use a fork many in my area use specially designed bullhead piers to skin them. I can comfortable do 2 a minute and if I'm lucky may rip off 3 a minute.
Same here. Always use "bullhead" pliers, taught by my father. I assumed these pliers were found everywhere but maybe not. Just grab the bullhead on both sides of the dorsal fin on the back and rip the skin off. Snap the backbone right behind the head with the pliers and pull the head and guts out at the same time. Larger bullheads my require a cut behind the head with a knife to get at the backbone with the pliers.
With that being said we have some guys that rent our cottage on Butterfield Lake in NY that strictly fish for bullheads in the spring. They fillet them. I believe they skin them first and leave the heads and guts intact and then fillet like you would a walleye. I have only seen the end result which is coolers full of bullhead fillets at the end of their stay.