LIsten to Rango when it comes to cleaning them. All of them will taste good if caught out of a clean body of water and cleaned properly. I am picky about the meat I eat off a catfish. I trim anything that has a hint of yellow or red to it. I also save as much good meat as I can which means skinning out the belly meat, And even the head steaks on a flathead. To me, flatheads rank first, and then blues and channels. I have found channels tend to have more yellow meat than the others, and blues tend to have more red meat.