Panfish.....Skin on or Off

[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.

[eyeguy 54]

I just fillet and fry.  

sometimes freeze. 

no skin.

[monstermoose78]

No skin

[gunner55]

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

[Borch]

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

[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.

[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.

[ANYFISH2]

I usually fillet skinless. 

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

[ozzie]

no skin

[fishingstar]

no sin for my family 

[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.

[eyeguy 54]

skin and scales on if smoking

[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 December 19, 2017 by Bass Thumb