Keep on ice overnight, lots easier to fillet cats (or any fish) after it is dead and cold/almost frozen. Very little, if any, blood and the flesh cuts better. As for the cats, they always have some slime, but wiping them down with a paper towel before filleting is pretty easy. I fillet from tail to the rib cage, then just the meat above the rib cage. Too tough trying to cut through the rib bones and keeps the guts in the body.

Nice drum, actually better tasting than most cats if you put it on ice alive. Again, tough ribs on big ones, so may be worth just taking the loin and the meat between ribs and tail on a big one. Does Sooner really have lots of drum? I think they are great, fight a lot harder than bass and taste much better as well.