Do any of you guys have any sort of rule of thumb about when you fillet panfish vs when you just remove the offensive parts and leave the rest intact?
I filleted a few pannies today and the cutlets were… disappointing… to say the least. I really do wish I actually owned a scaler (or even an apple corer) and had a place to work to do it that way.
Just looking for input. I’ve found a place that has semi-decent pannies and I’m thinking I may add more panfish to our diets over the rest of the summer. I’m thinking for ‘gills and other sunfish I’m honestly just not going to fillet them at all.
Thoughts?