Pond Boss Forums INTRO Questions & Observations Should begin to Harvest my Fish?

BarO:

Personally, I like having the skin off first because the bare meat is a lot easier to hold on to.

ahvatsa:

I think I'll try chilling CC down to 54 deg F and see if that's cool enough to make any difference on skinning. I always have a hose running a spray of well water while I clean fish; I might as well use the runoff to chill the CC while I do the BG first.

No filleting for me. Skin 'em, score 'em down each side and across every inch or 2 so it cooks good. Lift off bite size pieces. But...I like the meat around the bone. If too large to cook whole, I steak them. Good skinning pliers ae a necessity for me. I watched my dad use a pliers and put sand on the pinchers. Not for me. I dont think there were skinning pliers when he did it.