Bluegill - Big Bluegill

Do you love big bluegill?

Don't know if anyone is interested, but I've perfected a technique for fileting blugill that enables you to easily filet any size fish, and eliminates the removal of the rib cage. I can easily filet 75 per hour, and more if I really try. Haven't made a video of it yet, but that is easily remedied.

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Interesting William. I for one always try to improve on the way I do things. It would be interesting if you could work something up I'm sure it will be interesting to numerous people.

I look forward to viewing your video!!

I'm curious, too, and always willing to learn. A video or step-by-step would be great.

Bruce

I first learned to fillet panfish back in the early 60's but can't fillet them that fast. I would love to see your technique on a video, William. Please post one soon.

Yes , I'm interested in seeing new ways to fillet

OK Wiiliam, show us how!

I fillet every thing even catfish and the soft skinned White trout from the coast but I am always ready for a new gigg ,so when you get it ready I,m ready....

I just do em Southern Style, and thats okay. But something different could be interesting... are we still waiting for the vid?

David - is Southern Style differant than Northern Style.....  ???

I'm not sure if the two are different, in actual fact. I've seen lots of so-called "improved" ways to prepare a bluegill for eating. I'm sure you have, too. But once you analyze them, you're either filleting them or doing it in the manner I'm calling 'Southern Style' here.

I use the term because a) I love the South and, b) I've seen it called that in publications and around the web.

So what is it? It really just boils down to...

- Scale 'em

- Cut off the head and remove the guts

- Rinse 'em clean and pat them dry.

- Roll 'em in milk, then seasoned meal

- Fry 'em up in hot oil!

And, as they say, there you go.

You know some of the old dye hard southern gentleman prefer fish prepped like that and if you talk about filleting a fish they don't want anything to do with it. They say if you fry a fish with the bones in them they taste better. Me I've tried both ways and can't tell a difference. So for what ever the reason they like to fight the bones I don't know maybe it's just the change of there old way of doing it and like some of us we have a hard time tolerating change.

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