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Jim Almquist

Panfish.....Skin on or Off

By Jim Almquist, in Crappies-Sunfish

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Jim Almquist    159

Jim Almquist
Posted

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    2,482

eyeguy 54
Posted

I just fillet and fry. :) 

sometimes freeze. 

no skin.

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monstermoose78    1,886

monstermoose78
Posted

No skin

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gunner55    160

gunner55
Posted

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

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Borch    660

Borch
Posted

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

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leech~~    794

leech~~
Posted
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    159

Jim Almquist
Posted
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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ANYFISH2    638

ANYFISH2
Posted

I usually fillet skinless. 

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

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ozzie    163

ozzie
Posted

no skin

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fishingstar    21

fishingstar
Posted

no sin for my family 

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AlwaysFishing23    293

AlwaysFishing23
Posted

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    2,482

eyeguy 54
Posted

skin and scales on if smoking :)

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Bass Thumb    167

Bass Thumb
Posted (edited)

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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