Some folks think just because you're going to eat a fish, it has to be filleted. Others know that you can scale, gut and behead them and they cook up nicely with far less waste than tryin' to fillet them. I cook most of my panfish this way (10" Crappie and 12" catfish), I like to leave the tails on too! (they fry up real crispy!) I would have to be pretty hard up for a fish fix to keep a 6" perch or bluegill, but each to their own.