Who Leaves the Skin on Fillets?

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    Posted: 22 Nov 2021 at 9:41am
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Didn't want to hijack Schampy's related topic, so posting a separate one. For most of my fishing life I have skinned fish fillets other than John Dory. I leave the skin on JD's but pretty much skin the fillets for all other species we catch - mostly snapper. I'm wondering if a better result would be obtained by scaling the fish before filleting and leaving the skin on the fillets. Many restaurants (been a long time since this Aucklander has been in a restaurant) I think cook fish with the skin on and it must improve the flavour. Bit more work though, and how do you then get the pin bones out without splitting the skin?

Topic probably been covered in the past but can't find the old posts.
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Post Options Post Options   Likes (0) Likes(0)   Quote Keith C Quote  Post ReplyReply Direct Link To This Post Posted: 22 Nov 2021 at 10:49am
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When I leave the skin on, I remove the pin bones by cutting the “Long V” for the pin bone removal through the skin. I find it does make a difference when cooking with the skin on, as a significant amount of the fat remains, flavouring the flesh.
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Post Options Post Options   Likes (0) Likes(0)   Quote MB Quote  Post ReplyReply Direct Link To This Post Posted: 22 Nov 2021 at 11:19am
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Yes, all the time with snapper. Crispy skin, yum! Even if you want to breadcrumb or batter the fish, there is no harm in leaving the skin on. Scaling is a messy business though. On the plus side, snapper are much nicer to fillet when scaled Thumbs Up
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Post Options Post Options   Likes (0) Likes(0)   Quote waynorth Quote  Post ReplyReply Direct Link To This Post Posted: 22 Nov 2021 at 12:57pm
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Originally posted by MB MB wrote:

Scaling is a messy business though.

Try scaling them underwater
treat fish like fish
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Post Options Post Options   Likes (0) Likes(0)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 22 Nov 2021 at 1:06pm
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Originally posted by waynorth waynorth wrote:

Originally posted by MB MB wrote:

Scaling is a messy business though.

Try scaling them underwater
Yes it works well
Best gurnard fisherman in my street
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Maybe I'll do it at sea some day, but not while my ride is a jetski LOL

Tap water is a big no-no for me.
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Post Options Post Options   Likes (0) Likes(0)   Quote The Tamure Kid Quote  Post ReplyReply Direct Link To This Post Posted: 22 Nov 2021 at 5:07pm
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I do mine in the very cold sea water in the chilly bin I bring the fish home in.Never fresh water.
Then pour the whole thing into the garden.

But yes, very tasty. I tend to do smaller fish - as i normally cut fillets from larger fish into multiple pieces for cooking with crumbs etc.
I don't do the skin on thing every time, but quite often.

Some chefs mention scoring lines in the skin before cooking, presumably to stop the whole thing curling, but if the point is to stop moisture getting out, i would have thought that partially defeats the purpose?
So I do mine without scoring and press the skin side down hard with a fish slice on entering the pan. 3/4 of the cooking is on that side, then a brief turn over at the end.
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Post Options Post Options   Likes (0) Likes(0)   Quote BananaBoat Quote  Post ReplyReply Direct Link To This Post Posted: 22 Nov 2021 at 5:28pm
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Originally posted by MB MB wrote:

Scaling is a messy business though

Get one of "these"
The best scaler ever invented... once done correctly, can do it in the kitchen sink without the scales flying everywhere
ps: do the sink method at your mates place, not at home.... too many bloody flies show up uninvited
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