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Panfish.....Skin on or Off


Jim Almquist

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Jim Almquist

When you keep a couple to eat what is your favorite way fillet them up for dinner ?

 

 

Don't know why but I always like to scale the fish and then fillet it up. I know it tends to curl when frying bit I always feel it has more flavor.

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eyeguy 54

I just fillet and fry. :) 

sometimes freeze. 

no skin.

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monstermoose78

No skin

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Some smaller gills & sunnies  I'll leave the backbone , ribs, & skin but usually just fillet the bigger ones

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No skin for me.  But if you fry some with skin for me Jim I won't complain.   :D

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leech~~
9 hours ago, Jim Almquist said:

When you keep a couple to eat what is your favorite way fillet them up for dinner ?

 

 

Don't know why but I always like to scale the fish and then fillet it up. I know it tends to curl when frying bit I always feel it has more flavor.

 

The best fish I ever remember eating were pan fish my uncle would give us when I was young and fried up crispy skin on with the fins! Loved um. :) Now, I'm just to lazy and filet. :(

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Jim Almquist
8 hours ago, leech~~ said:

 

The best fish I ever remember eating were pan fish my uncle would give us when I was young and fried up crispy skin on with the fins! Loved um. :) Now, I'm just to lazy and filet. :(

 

 

The funny part is that I think it takes me about the same amount of time to clean but it is a lot more mess to contend with when cleaning up.

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I usually fillet skinless. 

I do agree, the skin on sunfish tastes even better. I just hate to scale.

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  • 3 months later...
AlwaysFishing23

No skin. Very very rarely do I leave the skin on every so often I will. Scaling takes so much longer and is so messy.

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eyeguy 54

skin and scales on if smoking :)

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  • 7 months later...
Bass Thumb

No skin. However, I know someone who swears by the skin-on, deep-fried method. He says it allows him to get a better, tastier fillet from smaller bluegills in the 6-7" range. 

Edited by Bass Thumb
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