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e. r. bob

Skin ID on fillets

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e. r. bob

My wife and I will be driving to Winnie tomorrow for first time. Staying at Dixon Lake Resort. What's the easiest or best way to leave the 1 Sq in of skin on the fillets for ID? I've got some ideas but thought I would ask some of you who might have experience with this. Thanks for the help. I love this forum!!

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Guest

When we fish in Canada we normally just leave all of the skin on. It's easier than trying to leave a 1 inch patch of skin on the fish. Just a suggestion.

LB

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SgtCaesarfishinguy

I just read the 2004 rgs on this and it is somewhat vague as to them needed to be transported in such a way. The only fish it listed as an exception were bullhead, sunnies and crappies, but said nothing about perch. When we have done this we simple fillet them out normally and when you are removing the meat from the skin just start your cut out that inch premature, then you are left with the entire gill portion of the fillet with a one inch or so piece that goes from top to bottom, or you can do this too, they are frozen from laying on the ice, just leave them in the back of the pickup, out of reach of coons, cats and birds and they should keep fine till you get home, weather permitting of course. We opt for that one alot, but then you have to clean fish when you get home, whatever works.

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Guest

E.R.-Yes I fought that one awhile back also.I fillet the perch and leave the skins on. Then place them in 1 or 2 gallon baggie ziplocs (depending on your portable cooler size) and sprinkle some salt in,mix it up by hand with water and squeeze the water out and lock.Keep this on ice and take the skins off at home. This is a lot better than trying to cut off the patch and goe's faster!
You will really enjoy fish done up this way.
(P.S.- the salt nuetralizes any slime from the fillets.

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GunDr

Have gone to Canada several times a year, and having been checked by the MNR, I would fillet as usual. Then when removing the skin, skin as you would normally do, starting at the tail section. Stop just short of completely removing skin. Leave approx. a 1/2" patch attached. Now the whole skin is still attached and can easily be removed when you get home. No qualms about not leaving enough ID.

Doug

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Stan7600

My .02 worth. Crappies and sunfish are the only fish that don't need a patch of skin for transport. Perch do. We filet as usual then when taking the skin off, stop so it is still just attached and cut it off back about an inch. This gives a flap to hold on to and pull off. If you use a scissors you won't dull your filet knife on the scales. Cheap serrated ones work good. Then it's easy to finish the job when you get home. Stan C.

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Walleye Guy

Someone correct me if I am wrong, but I don't believe you need to leave a patch of skin on your perch filets. You only need to do it on game fish such as walleyes.

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Sconnie

Take the fish to Nodaks and have them cleaned while you go to the bar and drink. It's cheap and alot more fun. Plus no skins when you are ready to eat them.

Sconnie

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