The Request

[keeferfish]

It has been noted that "skin-on" fish, or what some call "whole fish", have a slightly different taste than a skinless fillet. The skin oils seem to provide a bit of a sweet, nutty flavor. I've experienced that, myself, having grown up eating fried "whole fish".

Others, that grill their fish, may want to leave the skin on in order to hold the fillet together during the cooking process.

Thanks. I guess that's not what I consider a filet? Maybe boneless skinless is better but I'll still use filet!

Fish fillet - Wikipedia