The skin is good. Sometimes I scrape the scales off, then fillet leaving the skin on. I like it that way.
Lol…. I just read that
The skin is good. Sometimes I scrape the scales off, then fillet leaving the skin on. I like it that way.
I do leave the skin on Goggle-eye caught out of the other rivers here for making Mock Eel Rolls. If you eat Sushi and like Eel Rolls you can make it at home using tempura battered Goggle-eye fillets. The Eel sauce, Nori, Seasoned Rice Wine Vinegar is available in Asian Grocery stores. I usually use ripe Avocado in mine too.
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Jack if I catch some medium sized Goggle-eye in the next few weeks I will save enough to prepare and post here.
I scale then fillet all bream /red ear . Crappie I will do the same if I have a few . . Not going to do a limit as it takes twice as long . We call the bream /red ear " fish sticks " . As much as I like crappie I rarely put up more than 75-100 a year . We prefer red ear (fillets ,no bone with skin )over all fish .
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I say this every year. But this year I need to hit the bream beds and catch up a couple of messes.
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