When frying fish do you leave skin on or
off?
Wicked fishing
Off.
def. off to fry. on for grilling or baking for mild fish.
Angler 204 FX
Yamaha 150
I just got finished eating some fried flounder with the skin on. Its my favorite part, kinda like the fins of a bream. However the skin on a spot tail is the most horrible thing you’ll ever eat. But then again id rather eat a grass carp’s a** than a spot tail.
[quote]But then again id rather eat a grass carp’s a** than a spot tail.[quote]
Really? Man, if you ever clean one, leave the skin on and bake it with some of your favorite spices you may change your mind. It is nice, white and flakey. Now I’ll take flounder over it but baked red is delicious.
“Apathy is the Glove in Which Evil Slips It’s Hand”.
That’s up to your taste buds and variety of fish. I’ll get upset if someone doesn’t take the time to scale a trout before filleting or whole frying.
For the wife, it’s skin off and make it taste like a french fry. I like to taste the flavor of the fish and enjoy the skin on most.
The only issue leaving the skin on with larger fish is the red meat between the skin and flesh that can give it a strong “fishy” flavor. The red meat is that stuff that turns grey after you cook it and is not very palatable to most.
Depends on the fish… Some, skin on, some, off…
Key West 19’6" CC 115hp Merc
14’ Fast Craft w/ 60hp Merc
I’ve tried it baked broiled fried and grilled. With lemon pepper without with butter and every spice known to man. And the only way I’ve found it half way edible is deep deep fried with the red strip cut out skinless and after drinking twelve beer on the water all day with nothing more than a can of vienas to eat.
Whiting is good fried with the skin on in my opinion.
- Adam
Caught some whiting yesterday. Fried it with the skin on. Sometimes I bake redfish whole. I guess it depends on the fish.
Chris
quote:Do you have to scale the fish if you are grilling with the skin on, but not eating the skin? We have been keeping trout lately, and want to make sure I am doing it right! I have always enjoyed eating fish, but never really cooked them much. Thanks
Originally posted by Fred67That’s up to your taste buds and variety of fish. I’ll get upset if someone doesn’t take the time to scale a trout before filleting or whole frying.
For the wife, it’s skin off and make it taste like a french fry. I like to taste the flavor of the fish and enjoy the skin on most.The only issue leaving the skin on with larger fish is the red meat between the skin and flesh that can give it a strong “fishy” flavor. The red meat is that stuff that turns grey after you cook it and is not very palatable to most.
Don’t have a knack for makin motors crank,
But I’m pretty good at drinkin beer.
The best way to a fisherman’s heart is through his fly.
I fillet everything. Can’t stand the red meat in any fish, have to cut it out!!!
If I’m going to grill fish, I like to keep the skin on and grill it skin side down. The scales leave a barrier to keep the meat from burning. I like to fry fish without skin but am not opposed to eating it with skin on.
quote:Do you have to scale the fish if you are grilling with the skin on, but not eating the skin? We have been keeping trout lately, and want to make sure I am doing it right! I have always enjoyed eating fish, but never really cooked them much. Thanks [/quote]
Originally posted by seawest
What Rap said. Grill with scales on. If you get some trigger fish the skin will actually make your own nice little bowl to contain the delicious meat.
With trout, scale them and cut a few lines on both sides and grill whole. Try the skin.
Brim, scale head gut and fry!!! Reds, fillet, bread and fry, flounder fillet bread and fry, ( i like fried fish) cat fish fillet, bread and fry. Really I found all depends on tastes, spices and recipes. I love grilled tuna, salmon on the grill, skin on with a nice fruit based relish. Love my fried nuggets though, catfish in a stew. Really all depends on the taste of the moment
rick bassin