I like the skin on pretty good. I generally just skin bass and tilapia,
Good hearing from ya Phil.

Chuck... Port Byron/Auburn is less than 2 hours from my home...I live out in the boondocks near the little town of Addison, which is west of Corning in rural Steuben County...I'm quite close to the PA border...I can drive there in less than 1/2 hour to hunt gobblers and deer in PA... Most of my time in the Auburn area has been fishing Owasco and Cayuga Lakes, mostly for lake trout and landlocked salmon.. Tell your lovely bride that a fellow western New Yorker says " HEY"........

Like Phil, I skin my filets, preferring not to take the time to scale them...

HOWEVER , skin from panfish like bluegills and sunfish DOES add flavor to the fish...In the past I have often scaled small sunfish and then gutted/headed them and fried them up whole..I really do enjoy the flavor of the skin, so your method has MERIT in my opinion... I'll have to do some that way this spring...The bluegills should start bedding within the next couple of weeks....

Pygmy,
I have my wife read your post and replies. I met her down here in FLorida. Her family still had their home in Port Byron.I drive there once.I really loved it. Her brother had a nice farm there where I fished and rode some horses. I've eatten deer from there and it was awesome.

I grew up just 10 miles south of PA in Elkton ,Maryland. My grandfather lived in Langester County . I hunted pheasants .He also had a cabin in western PA.We hunted there .It was gorgeous.It was Clinton COunty.
c7

Trythis batterand see how you like it?It's Crispy!

Will do Reb I figure you'ld have a handle on this southern cooking.

Chuck...Rural upstate NY is a far cry from the urban jungle that many people envision when you mention NEW YORK, isn't it.... It's pretty country, and the folks here are much different from city folks, both socially and politically...My county is VERY conservative and VERY Republican..Unfortunately, NYC has the population, so THEY get to elect all of our politicians...Like Hilary and Chuckie Schumer...[:@]...[:@]...[:@]...

I've spent some time in northern Clinton County, near Renovo, hunting and fishing famous trout streams like Kettle Creek and Young Woman's Creek... BEAUTIFUL country...They have an expanding elk herd in that area now too, you know...

That creek your speaking of in CLinton COunty is where I had brook trout at for the first and last time. They fried them outdoors on an out doors Coleman gas stove....WOW ! That was some serious great eatting. My grandfather was the hunter in my family.He got me thirsty. He has passed away but served us many venison meals.

My wife comes from a big family in New York. her nephew still lives there but the rest of them have all moved to central Florida.They got burned out with the snow. The terrain is beautiful up there in New York and I wished I had time to hunt it or hike it. They lived near a wildlife sanctuary near Montezuma.

C7

back home in missouri on the local lake there was no size limit and bag limit of 45 set on white bass. despite the no size limit id only keep'em if they were 12 inches or better. My buddy nathan and I would go out after whities every weekend and catch our bag limit of 45 fish a piece. It would take us about 4 hours to clean them up then we would have a fish fry for both our families every sunday. Id imagine if chuck has a little help it wont take long at all to eat them lol

Id imagine if chuck has a little help it wont take long at all to eat them lol
Actually Chuck has lost 40 pounds so far this year...I belong to another health forum that keeps my eatting in check.The other day I had 6 fish filleted out for 3 people..We had 7 fillets left over for the next day.
They were some decent sized bluegills. I have 10 fish meals in the freezer and Matt has 8. Fish can get old and I won't catch no more till they are gone.

New look after 40 pound lost..50 more to go by archery season.

you look a lot better there than in your avatar lol you need to update your picture