How to Scale And Fillet a Bluegill With The Skin On! (Tastes Better!)

In this video, I’ll show you how to fillet bluegill with the skin on—a method that takes a little more care, but delivers a better end result. By leaving the skin on, you get: A fillet that holds together better while cooking Added flavor and texture you just don’t get otherwise A more traditional, full-use approach to your catch It does take a bit more time to scale and prep the fish, but if you care about getting the most out of what you catch, it’s well worth it. I’ll walk you step-by-step through exactly how I do it so you can try it yourself—even if you’ve always skinned your fillets! Gear and Links: Rapala Firetiger Fillet Knife: https://app.rockporch.com/mlink/wx1EjA8J3S Rapala 16" X 32" Fillet Board: https://amzn.to/3NKnmeO Fillet Claw: https://www.filetclaw.com/