Lets talk about all aspects of camping & Fishing... location, gear, tips & tricks, ect... (credit for this section goes to backlash)
Moderators: Redneck_Randy, badmoonrising, lakerunner
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REPETE
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#1
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by REPETE » Tue Oct 16, 2012 6:26 am
Just curious what most of you do with your fillets. Do you take the skin off or leave on?
For walleye, perch or any panfish I usually take the skin off. I actually like the taste better with it on, but most people I talk to and my guests prefer to have it off.
![donno :donno](./images/smilies/dunno.gif)
Kids also seem to like it much better with the skin off.
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badmoonrising
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#2
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by badmoonrising » Tue Oct 16, 2012 6:41 am
Same thing for me. I prefer to leave it on, but damn near everyone I've ever served fish too wants it off
![donno :donno](./images/smilies/dunno.gif)
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killerkernrich
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#3
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by killerkernrich » Tue Oct 16, 2012 7:33 am
I use a elect fillet knife & take the skin off, Trout, Crappie, catfish, Bass
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BobG
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#4
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by BobG » Tue Oct 16, 2012 12:05 pm
I thought this was some kind of karate kid thing...
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Capt Sully
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#5
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by Capt Sully » Tue Oct 16, 2012 4:47 pm
I cook it with skin on, it helps to hold the meat together. when cooked the skin comes off very easy.
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RobRoy
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#6
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by RobRoy » Tue Oct 16, 2012 8:01 pm
Skin on... Keeps the fish together when flipping it.
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Ron Burgundy
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#7
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by Ron Burgundy » Tue Oct 16, 2012 8:37 pm
If I bake it in the oven I usually leave the skin on, and then when I take it off I try to get the spatula between the skin and the meat leaving the skin stuck to the aluminium foil. If I grill a whole fish I just leave the skin on.
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playcat
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#8
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by playcat » Wed Oct 17, 2012 7:32 am
I leave the skin on while cooking just for ease in flipping and holds filet together. If they want it off it peels off easily after cooking. Deepfrying I will take all the skin off, because you lose some coating if you pull the skin off when its cooked.
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