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Who cleans up the scales? I always skin everything otherwise I'm finding scales around the house for a week. But I don't fish much in the summer, so most of my fish cleaning is during the winter so outside is less than ideal.
piece of carboard on the tailgate when the scales dry the brush right off
but I can see winter may be harder
it comes down to labor I guess
some one said scaling takes longer , maybe if your doing it all yourself but if you have a helper you can just fillet and they have all the scales off for you so your part of the labor is less. a good scaler can feed 2 people filleting so if you have a mess of fish and someone not so great with a knife they can have them scaled for you.
Love the skin on. Just like a seasoned potato. I know friends who are from European countries who also toast and brown the fins , crunch them like candy. I like that too. Seasoned just right.
Love the skin on. Just like a seasoned potato. I know friends who are from European countries who also toast and brown the fins , crunch them like candy. I like that too. Seasoned just right.
The secret to life......Buttah .
My great grandfather used to eat the fins like that and loved them.
I maybe should get me one of those fancy electric knives
do you have a video of the rib removal?
No, but its pretty simple. Just use a little 4" Rapala fillet knife and cut right around them. Typically my wife cuts out the ribs for me. We can fillet 50 crappies in under 20min., faster if we're in a hurry. After 30 years we have a pretty good system. Oh, and yes the electric knife is awesome. And FWIW we still have scales all over the shop. lol
My thinking if you skin them you really dont like fish, the skin and the thin layer of fat underneath has all the flavor.
For me, this is especially true for crappie. Without the skin on, crappie tastes like water to me. Skinned crappie is a bit on the mushy side. With skin on? Now we're talking. More flavor and crispier.
I have a stainless steel loop type scaler you just scrub each side for a few passes and it is done. a bit faster than a spoon , or back of a knife, but both work
I go over the ribs , I tried cutting the ribs the other day on one it took me longer to get the ribs out than going over the ribs with the knife but that is how I have always done it so it may just be practice.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
Wife caught me supper Sunday evening and I just fillet them. I occasionally do some fish just scaling them. But not so much any more as years ago. My father in-law used to scale small panfish. My mother in law always had to check his work because leave scales. Lmao
Isn't there some kind of contraption you can put in a 5 gallon bucket to scale fish with don't know how well they work.
yes there is , my cousin has a really nice one for his fish processing business
there are all sorts of different power options now , you would have to clean a Lot of fish to make a power drum scaler worth while
it looks like a fine cheese grater drum and the fish roll around inside of it and get scales pulled off
there are also numerous power type that use a small drum or paddle to remove the scales.
I just use the stainless steel loop type , most of my fish cleaning takes place on a tailgate and involves a head lamp , toss down a sheet of cardboard and start cleaning.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
Skin off for my wife she cannot stand the skin on shes.mostly bluegill,crappie type of gal for panfish.doesnt make me much difference.
Same thing with my wife with sunfish. She doesn't like the skin on and doesn't like messing with bones. If it was just me, I would scale, gut, and fry them whole. You don't lose any flesh that way and I prefer the taste.
If you are better off now than you were 4 years ago, you're probably an illegal immigrant.