Skin or scale

[WALLEYE MIKE]

When cleaning fish do you scale them or skin them?

I skin mine. Only reason is because its quicker. I think the skin does carry more flavor if left on.

[The Fishing Pollock]

Unless it is yellow perch . Fillet is the best way. No bones, no nothing but meat.

[FishDaddy09]

Skin'em I don't need fish scales every where. As for the skin on being more flavorful, I don't buy it. Fish cleaning is not my favorite thing, so skinning makes it less of a chore.

[RichP]

skin

[Big Frank 25]

I generally skin all Walleye and Perch. Gills and Crappie depends on my mood.

[glockman55]

Skin everything but Gils, an electric scaler is nice if you have a bunch!!

Glock:fish:

[doughman]

All my panfish get scaled, there is a nice hand scaler at meijer or walmart it is bright orange or hot pink and they work slicker than snot. No mess, the scales fold up like a deck of cards. Walleye I skin, the trick here is do not leave any of the brown meat on your walleye and with any larger fish cut away the back bone.

As for taste skin on is best.

[Longliner_382]

Skin!!! If I want body armor i'll put on a vest:lol:

[FYRE926]

Skin, I fillet everything except Salmon I smoke. I found that the meat hold together better with the skin on when smoking.

[sfw1960]

:lol:


I skin mine. Only reason is because its quicker. I think the skin does carry more flavor if left on. That's got to be a new record!!
:lol:

I actually entertained the thought of getting a "Bear Paw" motorized fish scaler , but a few pulls of the knife & they're done!
:D

[The Whale]

Skin 'em ! No scales, no bones, no skin. Thank you very much ! :D :fish2:

[Joeker51]

Skin'em. Quick and easy. Just like the ones's we picked up last night.:D

[SPITFIRE]

skin! skin! skin! did i mention to skin em? It is no sin to skin, if you want your fish to taste like tin leave on the skin,fin,and throw em in the bin.
he he :D

[PATRPM]

Skin Them-the Only Time I Leave The Skin On Is When There Is Some Smoking To Be Going On.:)

[dtg]

Bigger fish, I skin them, except for Salmon, I leave the skin on because I like to put those on the grill. Little fish, panfish, I like to scale, gut and cut off the head/tail and fins and leave them like that.

[Bob T]

I skin them all. I do think that there is a little added flavor with the skin on but I am still finding scales around from maybe 20 years ago, ha ha.

Bob

[Bucky]

skin

[Ladygill]

If you can't skin em, throw em back!!!! :lol:

[fishwiz]

Doughman That scaler at Meijer and Walmart is called The Bicco

Fish scaler, They make scaling a breeze with hardly a mess...

I wouldn't skin a gill or perch that where all the flavor is..

[Slick fishing]

I will say when I was a kid all we ever done was scale them but now and days it just so quick to skin them even tho I do think there is a lot of flaver in the skin of a perch.. Mike are you talking walleye or just panfish? Cya Slick

[WALLEYE MIKE]

I will say when I was a kid all we ever done was scale them but now and days it just so quick to skin them even tho I do think there is a lot of flaver in the skin of a perch.. Mike are you talking walleye or just panfish? Cya Slick

Both.

[Slick fishing]

I might give that scalling thing a try next time I keep some fish for myself..

[dtg]

Doughman That scaler at Meijer and Walmart is called The Bicco

Fish scaler, They make scaling a breeze with hardly a mess...

I wouldn't skin a gill or perch that where all the flavor is..
That scaler you brought up is the CAT'S *****, I found that thing about 5 years ago and I love it, it makes scaling a simple and fast process and I now only find an occasional scale on my hand rather than all of them all over my body.

[Slick fishing]

I now only find an occasional scale on my hand rather than all of them all over my body.[/QUOTE]

:lol: :lol: :lol: :lol: Hey if you guys have a link for that scaller send it if you dont mind.. Cya Slick

[fishwiz]

I now only find an occasional scale on my hand rather than all of them all over my body.

:lol: :lol: :lol: :lol: Hey if you guys have a link for that scaller send it if you dont mind.. Cya Slick[/quote]

Bicco Co. is out of Arkansas. No web site. The thing only retail
around $3.00

[huntingmaniac45]

SKIN:evilsmile

[deepwoods]

Definitely skin them. I haven't scaled a fish in decades.

[Spring Bob-er]

It all depends on the fish itself. I leave the skin on for perch and just scale them. For rainbow trout I just use the hose and pwer scale them while leaving the skin on. Anything else I skin because it does seem to contain too much flavoring for my tastes.

[scottyhoover]

I can understand someone scaling panfish, but not a walleye-sized fish, that's a fillet job for sure.

Also to the point of the skin carrying flavor, ...GROSS...that brown flesh right under the skin is exactly what I don't want to taste.

[WALLEYE MIKE]

I can understand someone scaling panfish, but not a walleye-sized fish, that's a fillet job for sure.

Also to the point of the skin carrying flavor, ...GROSS...that brown flesh right under the skin is exactly what I don't want to taste.

What brown flesh? While skinning, I'm right down to the skin and find no brown flesh. Must be the Sag. walleyes in that brown water.:lol:

The reason I believe for more taste when leaving the shin on is because of the oils that are in the skin.

[brismit]

It's not very healthy eating the skin. I use my Panhandler to fillet my panfish. Talk about the cats ass! This thing is the greatest invention since sliced bread :dizzy: . Well worth the 40 bucks. Cuts your cleaning time in half and you hardly lose any meat. I can fillet a 5 or 6 inch bluegill and get a nice chunk of meat. There's a place in grand Rapids that sells them or you can probably find one on eBay

[Lost Lake Ed]

We scale all our panfish, perch, and smaller walleye. That way you don't loose any meat and it tastes better.