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Perch skin - on or off?


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Old 03-04-2010, 11:13 PM   #1
Yeehaaa
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Default Perch skin - on or off?

From an Erie trip last year, my buddy and I filleted 150 perch and skinned all of them. Afterwards, a couple of our friends said we should have left the skin on.

What's your guy's opinion, leave the skin on or not?

What is best way to scale 50 or 60 of the critters at a time...manual...electric?
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Old 03-04-2010, 11:22 PM   #2
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I prefer perch skinned. Best way to scale them is to drop them off at a cleaning station foe scaling only.
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Old 03-04-2010, 11:23 PM   #3
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Skin off, unless you have a son who will scale them for ya. I have 3 daughters, so a no brainer for me...
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Old 03-04-2010, 11:23 PM   #4
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Default Skin Off

We always take the time to remove the skin. I don't like them near as well with the skin on. We use an electric knife to do them .
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Old 03-04-2010, 11:33 PM   #5
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Scaled, skin on only for my perch. I am craving a Jolly Rogers Perch basket.
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Old 03-04-2010, 11:33 PM   #6
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I've always ate them with the skin on. I hate cleaning them though and take them to the local fish cleaners. I have seen those tumbler scalers do a pretty good job on them.
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Old 03-04-2010, 11:34 PM   #7
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On commercially scaled fillets the skin is abraded and thinned (almost like tenderized). It's not as tough and the overall impact on the meat is lessened.

When I clean them myself (rare) ,I skin them , but have no problem enjoying skin on perch from commercial cleaners.

And come on Scott ... don't you mean the 1# perch boat??? The basket is just a whistle wetter.
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Old 03-04-2010, 11:38 PM   #8
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Default Perch fillets

When i clean my perch I skin them. I haven't scaled a fish at home in probably more then 35 yrs. If on a rare occasion we get them cleaned , they have a automatic scaler & butterfly them. That's the only fish we like with the skin on.
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Old 03-04-2010, 11:46 PM   #9
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Scaled, cost about $20 at D&W, saves me about 10 cuts from their gill plates, and an hour of time.
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Old 03-05-2010, 12:42 AM   #10
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Pay the money and get them cleaned.... If you have alot its worth it. Fast and easy
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Old 03-05-2010, 12:45 AM   #11
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I've had and like them both ways but prefer to remove the skin on all fish. It only takes maybe 15 seconds to remove a perch filet and 2 seconds to skin using a fork and sharp fileting knife. I do not mind it all.
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Old 03-05-2010, 04:51 AM   #12
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well seems to me the fillet holds up better especially during pan frying with the skin on. i think the skin adds something to the taste maybe its just me but i prefer my perch to have the skin on. but i also pay to have em cleaned a dollar a pound and it takes them way less time then it would take me. i also prefer the fish houses that use that conveyor type scaler over the tumblers its much faster and i think it does a better job. last season we used that fish cleaners behind the sassy sal in PC exclusively until they closed. good bunch of guys and they even took the time to inspect each fillet before they bagged it removed any scales and or fins the cleaners left behind.
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Old 03-05-2010, 09:38 AM   #13
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Scaled and butterfly fillets leaving the skin on. We clean our walley that are <20 inches the same way. We have a barrel scaler, 3 guys cleaning and use an assembly line...120-150 perch in less than 1.5 hrs including cleanup, separating and bagging. To me, it's just another step in the whole fun that fishing can bring. Some people really dread cleaning fish, but I really think it's rewarding and enjoyable. Only get them cleaned if someone else is footing the bill and we have to head out of town quickly.
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Old 03-05-2010, 09:56 AM   #14
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I like them filleted and NO skin on!

Try cooking some with it on, and some without and see what you prefer better.
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Old 03-05-2010, 10:02 AM   #15
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skin on if you fish alone like I do have them cleaned. I fish out of Hot Water in Lorain. The fish cleaner there charges .40 a lb to scale 30 fish 14# =5.60 2min you do the math
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Old 03-05-2010, 10:25 AM   #16
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A lot of the PCBs are contained in the skin so I always take it off.
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Old 03-05-2010, 10:35 AM   #17
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Hey Scott does the Jolly Roger close for the winter, Iím having hunger pains so Iím thinking Iíll start with the Perch maybe the onion rings and extra sauce.
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Old 03-05-2010, 10:38 AM   #18
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I like them either way, but if I'm cleanin' the skin is coming off.
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Old 03-05-2010, 10:49 AM   #19
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I can eat them skinned, but I prefer skin on. After eating them that way for about 60 years I don't worry too much about the "bad stuff" in the skin; I cut off the belly meat :-) But I do prefer eyes skinned?
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Old 03-05-2010, 10:57 AM   #20
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when do they open, Scott?? That sounds great, love the oysters there too!
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