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Fillet with Skin ON or OFF?

  • Leave skin on

    Votes: 18 94.7%
  • No skin

    Votes: 1 5.3%
  • Steaks baby!

    Votes: 0 0.0%
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Discussion Starter #1 (Edited)
I have cut my fillets with the skin off, but lately I have had people tell me to leave it on (better flavor)? Was curious what other people prefer?

This would be to grill up...I assume most everyone keeps skin on when smoking fish.
 

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Discussion Starter #4
What kind of fish are we talkin'bout?
Halibut, Ling, Rockfish----> Skin off
Hate cleaning those fish...haha

Whats ironic is that I bought some Halibut (grocery store) that had skin on-I should've cut it off.

Thanks buddy-keep the killer blog rollin!
 

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One exception for me is skin off for kokanee. It's not easy to do at first but IMO worth it.
 

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Like the others it depends on the species. Salmon, kokanee etc. leave the skin on. If I'm freezing the salmon filets I like to package equal size pieces with the meat together giving most of the package "protected" by skin. If I'm going to be serving the salmon in a special dinner or for guest (especially if kids are involved) I also remove the rib bones and pull all the pin bones.

Ling cod, halibut, perch, crappies, walleye etc. skin off with all bones removed. Though with halibut depending on how I want to cook it I may leave the skin on.

curt
 

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Fillet and flip for baking skin on for smoking.
 
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