Quote Originally Posted by dreamcatcher View Post
I am just the opposite, I prefer an electric knife for walleye, and a good sharp small knife for perch, and a 12 pack of budweiser is standard. Does anyone still scale perch? I found I like the taste better and don't lose much meat if I skin them out. Just wondered if ya'll are still scaling them, and if so is anyone using the old washing machine still?
With small ones if I have them commercially cleaned I leave the skins on, they cook better and I don't notice any taste difference. With bigger ones - maybe 10" and up - I skin them even if I have them commercially cleaned and scaled. I definitely think skinning makes big ones taste better, takes that strong taste away.

I don't scale anything I clean myself...skin them all, large or small.