About the only fresh water fish I filet is bass (usually small mouth) and that is because of the method used for cooking. Now, as for gills, any ole fisherman worth his salt KNOWS fish taste better cooked with their heads on.
Skin or no skin? And if skin, how do you get around it? Yucky sounding.
The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope.