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Scale or Fillet?


Deitz Dittrich

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I will fillet most of the time. I've also gotten used to skinning a fish whole although alot more work. It really depends on how you are gonna prepare a fish. Im not your typical bake or fry simple minded recipe person.

I dont have a problem with filleting as long as no meat is wasted no matter how big or small the fish. I seen way too many wasted meat at the fillet stations. And dont even get me started on the amount of Walleye heads I seen poorly severed along with cheek meat still intact.

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I fillet most of the time, just because it is faster.

But, nothing beats a half dozen skinned and gutted bluegills dropped into a hot pan of oil smile

A little peice of heaven right in your own kitchen!!!!!! smile

(first sprinkle a little Lawry's on them, then dredge in flour)

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Small Trout are gilled and gutted. I eat the skin, scales and all.

Blugills, small bass, and Crappies are scaled then filleted. I really think the skin being on adds something to the finished product.

Everything else is filleted.

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