Anyone else scrape, then filet their crappie?

A cousin of mine does this and I have recently started doing my crappie this way too. You get the flavor of a skin on "scraper", as my family calls them, but filleted without any bones. Just curious. GTT

I have done this before and i like the sweet taste that the skin has. It reminds me of eating fish with my grandad except he just scaled and gutted the fish, removed the head and fried. It was very good this way except for picking around the bones. I like to grab and eat! Of course he still breaded them with cornmeal before frying, and this was the only way he would eat his crappie. Im a fan of the skin but i normally just fillet and go.

I thought the whole reason in filleting them was 1) no bones 2) no scraping!

I've done that a few times, and for the same reason as HotRod2 ... the sweet/nutty taste that the skin adds. I only do it for some fish that I'm going to eat. I filet everything that I'm going to give to friends & family.

... cp :kewl

I do sometimes and the fillets taste better , stay moist , and easier to turn while cooking without breaking.

I do this most of the time ,same with bream .:ThumbsUp

Normally, i just fillet them, but this winter i've been scaling and cutting the fillets off and leaving the ribcage in. Mostly bluegills that are 9 and close to 10".
http://i41.photobucket.com/albums/e2...ps31b036ee.jpg

I made me a scale remover out of a bud lite keg. Pour in 25 crappie or gills ,wait 10 min. ,scales gone . I haven't tried it ,but I think it would peel taters too.

How does a scale remover work. What takes the scales off

This is what i've been using for a couple years now. Watch the video too.
http://www.mistertwister.com/informa...cription~EZ-SR

Quote:

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Originally Posted by usafret99

How does a scale remover work. What takes the scales off

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If you'll google up www.wedgeoutdoors.com , motorized fish scalers , this is similar to the one I built .I,ve got pictures but ain't smart nuff to post them.:dono