The Request

[CrappiePappy]

If filleting why scale?

It has been noted that "skin-on" fish, or what some call "whole fish", have a slightly different taste than a skinless fillet. The skin oils seem to provide a bit of a sweet, nutty flavor. I've experienced that, myself, having grown up eating fried "whole fish".

Others, that grill their fish, may want to leave the skin on in order to hold the fillet together during the cooking process.

[keeferfish]

It has been noted that "skin-on" fish, or what some call "whole fish", have a slightly different taste than a skinless fillet. The skin oils seem to provide a bit of a sweet, nutty flavor. I've experienced that, myself, having grown up eating fried "whole fish".

Others, that grill their fish, may want to leave the skin on in order to hold the fillet together during the cooking process.

Thanks. I guess that's not what I consider a filet? Maybe boneless skinless is better but I'll still use filet!

Fish fillet - Wikipedia

[Aix]

I am a fan of using a Rapala knot (or comparable knot) for casting lures, because it allows movement, but I was wondering if people were also using them for crappie jigs--now I know. Thanks for sharing.

[Ketchn]

I am a fan of using a Rapala knot (or comparable knot) for casting lures, because it allows movement, but I was wondering if people were also using them for crappie jigs--now I know. Thanks for sharing.

I only tie my jigs on with a loop knot , not sure about others , but to be sure it is my go to knot

[Ketchn]

If filleting why scale?

multiple reasons to scale smaller fish before the removal of the filet
thin fish are easier to work with while the skin is still on them
the filet doesn't want to fall apart when handled and makes it to the plate in one pc. instead of crumbles
and loss of what meat is on them lil fisheez comes into play as well
plus they look way cooler than just a blank unknown fish filet , you can look at the skin and tell what it was before you cook it up too ....