Skinning Crappie

[BigBear]

I mostly fish for bass (catch & release) but have decided that this winter I'll fish for crappie & other panfish and save up for a nice fish fry. In the end, I want fried fish with a crispy, mouth-watering taste. (little "fish" taste)

That being said, I just finished filleting the first group of slabs. However, either I lack the technique or my blade wasn't sharp enough to remove the skin. I didn't exactly put forth 100% because I didn't want to butcher the fillet. What is the proper technique or easiest way to get the skin off? I'm assumming if I don't want a strong fishy taste, that I should remove the skin at time of fillet instead of time of thaw. Anyways, the fillets are in a freezer bag filled with water (to leave no air in the bag) & I'm going back for some fish tonight. Thanks for the help.

Bear

[stray]

The way I’ve always skinned mine when I do the filleting, all I do is leave a little skin attached at the tail when I remove the fillet from the bone side. Then I flip the fillet over and use the tail and the waste part to hold the skin while I run the knife down between the skin and fillet. The knife does have to be sharp and it is a pain if you cut to close to the tail and have to use you finger nail to hold the skin if it the skin breaks off.

[crappieken]

Try reading this and see if it helps.
http://www.thecrappiekiller.com/arti...%20Made%20Easy...

[Ferdi]

Bear, you'll have to butcher a few to get the hang of filetting. Even with lots of practice you still goof. Butchered a few myself. Fred

[BigBear]

Bear, you'll have to butcher a few to get the hang of filetting. Even with lots of practice you still goof. Butchered a few myself. Fred

So far I have beginner's luck. Course, that's before I try the skinning part.

[DENNIS BOWERS]

Practice Makes Perfect!! You"ll get the hang of it!!