For those that will not eat Stripes , Hybrids and or sandies. ?Thanks . The preparer and cook are critical . I have eaten Walleye and Sauger, good but not snob appeal ! Good to have a choice !

There is a trick on the flatheads . First , as with any catfish , bleed well. Second , don't skin, fillet the skin off , leaving a little meat on the skin.
next put the meat on ice for 24 hours. The fat will congeal on the surface of the meat. Scrap this off with a dull knife or spatula.
Now it is ready to freeze or cook.
I caught a 43# on a crappie jig , prepared it in this manner and it was excellent.

I grew up in the Panhandle, Lake Meredith came online when I was in middle school, Caught and ate a ton of walleye.
I fell crappie and walleye are equal , Walleye better if you like a thick fillet , Crappie if you prefer a thin fillet,

your mileage may vary

MO

I could`nt agree with you more about the COOK & the Preparer.Some folks have never heard of Flavor enhancers so they are quick to say how terrible something taste when they don`t have the knowledge or principles of flavoring . There are things in your refrigerator & pantry that, when added to these ugly looking, HORRIBLE tasting ( some will say) fish ie. Buffalo,Carp,Gou,Sand Bass,Hybrid,Stripes etc,will change perspectives. Unfortunately some will never know this because they will just take the words of the unlearned as gospel. Is there an "AMEN" corner out there?

Yep, there are taste enhancers for those meats that don't taste good without them. Went to a fish fry once where the host provided white bass fillets. Said these were the best fish there was. I thought "really?" Then I watched him eat several fillets with about a teaspoon of ketchup on every bite.