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#1
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![]() ![]() 1. Cut behind the head 2. get skinning pliers and start peeling 3. once peeled pull the dorsal, pectoral, and pelvic fins out with the pliers 4. cut out the rib cage with scissors or knife or just leave em 5. batter and fry |
#2
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The skin is the best part. Not sold on that idea
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#3
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The tail is the best part
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#4
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I think the OP meant if you don't want to scale...
Looks great to me!!
__________________
Signature Here's to you and here's to me, and I hope we never disagree. But, if that should ever be, to HELL with you, here's to ME! |
#5
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![]() Quote:
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#6
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Slick
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#7
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I agree, me likes tail
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__________________
Signature Here's to you and here's to me, and I hope we never disagree. But, if that should ever be, to HELL with you, here's to ME! |
#8
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Put vinegar and water in ice chest to cover fish. Let it sit for 30 minutes then wash the scales off with a water hose.
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#9
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I like the butteryfly method! scale then filet but stop at tail on both sides leaving you with two filets with skin attached to the tail.
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BASS FISHING EXTRAORDINAIRE! |
#10
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x2
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#11
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Very nice info
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#12
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nice!!
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#13
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I will try this for sure
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