Skin on Skin Off?

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REPETE
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Skin on Skin Off?

#1 Post 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 Kids also seem to like it much better with the skin off.
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Re: Skin on Skin Off?

#2 Post 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
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Re: Skin on Skin Off?

#3 Post 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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Re: Skin on Skin Off?

#4 Post 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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Re: Skin on Skin Off?

#5 Post 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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Re: Skin on Skin Off?

#6 Post 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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Re: Skin on Skin Off?

#7 Post 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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Re: Skin on Skin Off?

#8 Post 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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