Fishing Forum

I've heard so many anglers say that you need to skin ALL the fish you catch because if you don't, when you thaw the fish to cook, it will have a stronger flavor versus if you'd have skinned it.

I've also heard that if you skin the fish, you are taking away some of the fishes natural flavors. There were also more reason that you're suppose to leave the skin on, but I don't recall.

Me personally, i've always taken the skin off of fish, no matter what species it was. Catfish, mackeral (unless i'm steaking a large king or wahoo), flounder, trout, cobia, anything. I've always found that the skin does infact add a bit of a strong taste to the fish.

Anyone is disagreement? I'd like to know why. You might change this old salty dogs mind about skinning some fish.[cool]
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I'll smoke my trout with head and skin and find it better tasteing for it. Saltwater fish all get skinned out, wife can't seem to stomach the sight, but I've found very little difference with the skin on or off.
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[font "Poor Richard"][green][size 3][cool]While I will filet my trout l will leave the skin so that it won't fall apart on my grill. I micro wave it for about one minute to seal in the juices. Then I place it on some foil in the barbee. Works for me.[/size][/green][/font]
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I filet all my fish, I remove the skin for a reason...between the skin and the flesh there's a layer of fat, if there's any pollutants to be found in the fish you're eating, that's where it goes...to the fat. I remove all skin and fat from the fish for the table...

...yes, even Canadian fish are polluted...has to do with the prevailing winds carrying the pollution up into the Canadian waters from paper mills and steel mills along the Great Lakes...acid rain and PCB's can be anywhere in MN, MI, IA, IL, IN, WI, OH, NY, and Canada
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Depends on the species, but I don't know if it really matters. I always burn everything anyways.
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LOL, I use to have that very same problem. I'm pretty sure if you burn it enough, it takes care of the fat and pollution problem.
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