Pan fish?

[md1]

Skin on? skin off? I'll eat till I'm skin on anything but what's ur thoughts or likes?

 

[OhioWhiteTails]

Skin on gets my vote.

 

[Sgt Fury]

I fillet everything (skin off) except trout. I usually cook the trout on a grill (wrapped in foil) and the skin peels off easily when it’s done.

 

[Iowa_Buckeye]

The way I fillet the skin comes off with the scales. My dad scales the traditional way. Both are just as tasty!

 

[Blan37]

Skin on for me

 

[brock ratcliff]

No skin for me.

 

[giles]

Depends on my mood and how I’m cooking it. Fried is skin on.

 

[Redhunter1012]

Generally scale and leave the skin. If they're huge perch or crappie ill just whip them out

 

[Jackalope]

No skin on the filet,
Whole fish fried, scale and leave the skin, the tails the best part.

 

[jagermeister]

For bluegill and crappie, I prefer to take the skin off. I just think it's too thick, especially on bluegill.

For yellow perch, though, I think they are twice as good when scaled and butterflied with the skin on.

 

[giles]

Someone should bring me some side by side comparisons.

 

[OhioWhiteTails]

Perch aren't hitting yet....