Ok on some fish you have to trim to keep from having an Off Taste.
Brought this up with Catfish cutting Fat off, cut Mud Vein out, Spoonbill all the Red Meat. Some fish I don't see any way around either Filleting and or Skinning.
Suckers take a real different approach of any other fish, Scale, Fillet and Score but to me well worth it.
Truth I always wondered on Crappie why they was always Fillet when I always just Scaled, cut Heads off and Gutted all other Small Pan Fish. Some around here talk about Bones and Scales on Trout. 🙄 Me I do fillet because I found they taste better but never worried about the little Bones or scales.
oneshot