Pontoon Boat & Deck Boat Forum

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. Kids also seem to like it much better with the skin off.

Same thing for me. I prefer to leave it on, but damn near everyone I've ever served fish too wants it off

I use a elect fillet knife & take the skin off, Trout, Crappie, catfish, Bass

I thought this was some kind of karate kid thing...

I cook it with skin on, it helps to hold the meat together. when cooked the skin comes off very easy.

Skin on... Keeps the fish together when flipping it.

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.

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.