yes the skin is. So I Perfectly fillet them and trim nicely. The I completely cover with a solution of 2/3 salt and 1/3 sugar. put them in fridge overnight. The next day they soak three times, in fresh water, for a couple hours each then and freeze. They firm up and cook nicely. I also try to keep only younger ones. Roll in flower and sizzle in butter or canola.I don't really eat fish, maybe fluke or seabass but I can't see eating Bass? Are they gamey?