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Fillet
I fillet the fish as normal, (cutting away the rib bones) however there are some soft bones left in the meat. Are these ok to eat, do they disolve in the grease?
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Replies to This Discussion
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Permalink Reply by George Hogoboom on
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Dan - I fillet and skin all my fish.When I am done there are some small soft bones at the top where I started cutting around the rib cage.These on Bluegills do cook up and are not a problem when eating them. They have never slowed anyone up while dining on these delicious morsels.Hope this helps.
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Permalink Reply by Dan Miller on
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Thanks George, I'll feel better when my family is eating them too!
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