Skinning a bream or sacaulait
 

You all may do this already but someone showed me this and it changed my life:rotfl: Nothing better than an 'on the bone' fried fish to me, and bream are up there with the best. They can be a pain to clean but this method goes a little faster and leaves nothing but the good stuff (meat on the bone and the tail) and no need to scale em, all you need is a knife, skinning pliers, and scissors (optional)

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

The skin is the best part. Not sold on that idea

The tail is the best part;):D

I think the OP meant if you don't want to scale...

Looks great to me!!

Oh i see, Yeah that would be good too:)

Slick:cool: I'm gonna try it.

I agree, me likes tail:D:D

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.

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.

x2

Very nice info

nice!!

I will try this for sure