HOW TO clean Bluegills (Old School) under 10” - Bluegill - Big Bluegill2024-03-29T10:05:32Zhttp://bigbluegill.ning.com/forum/topics/how-to-clean-bluegills-old?groupUrl=HOWTO&commentId=2036984%3AComment%3A107342&x=1&feed=yes&xn_auth=noI like to leave the head on.…tag:bigbluegill.ning.com,2010-10-24:2036984:Comment:1073422010-10-24T00:48:43.754ZBilly Fasonhttp://bigbluegill.ning.com/profile/BillyFason
I like to leave the head on. Just open the gut up and scoop out, then remove gills. Batter and fry, lot of meat wasted when the head is cut off. (I spent over five years in the orient so have no problem with head on.) Lot of meat over the head of the BG that is really good to eat.
I like to leave the head on. Just open the gut up and scoop out, then remove gills. Batter and fry, lot of meat wasted when the head is cut off. (I spent over five years in the orient so have no problem with head on.) Lot of meat over the head of the BG that is really good to eat. I've had some pretty DanG goo…tag:bigbluegill.ning.com,2010-10-01:2036984:Comment:1033312010-10-01T01:46:49.957ZDan Gwaltneyhttp://bigbluegill.ning.com/profile/DanGwaltney
I've had some pretty DanG good times on a couch, even taken some fine naps there. Yep, there's a lot to be said for a good couch!
I've had some pretty DanG good times on a couch, even taken some fine naps there. Yep, there's a lot to be said for a good couch! Well if LOFR has to sleep on…tag:bigbluegill.ning.com,2010-10-01:2036984:Comment:1033092010-10-01T00:47:26.595Zbluegillboogiemanhttp://bigbluegill.ning.com/profile/Bluegillboogieman
Well if LOFR has to sleep on the couch, seems like Magnolia Rick should too!
Well if LOFR has to sleep on the couch, seems like Magnolia Rick should too! I catch them and eat them. Th…tag:bigbluegill.ning.com,2010-10-01:2036984:Comment:1033072010-10-01T00:17:29.953ZMagnolia Rickhttp://bigbluegill.ning.com/profile/RickMowery
I catch them and eat them. The stuff between the pond and my plate her job.
I catch them and eat them. The stuff between the pond and my plate her job. I normally fillet all my fish…tag:bigbluegill.ning.com,2010-09-30:2036984:Comment:1032932010-09-30T22:00:59.351ZLord of the Fly , Rodshttp://bigbluegill.ning.com/profile/LordoftheFlyRods
I normally fillet all my fish with an electric knife, I've spoiled my family with no bones but I grew up eating them whole, and still like them that way. Scaleing was always the big chore untill I hooked up the electric high pressure washer. Just a little squirt and all the scales are gone. As for the fins , lateral , dorsal and tail , I remove them prior to cooking because thats the way my family always did it when I was growing up. My wife 's family always chewed on the tail and fins and said…
I normally fillet all my fish with an electric knife, I've spoiled my family with no bones but I grew up eating them whole, and still like them that way. Scaleing was always the big chore untill I hooked up the electric high pressure washer. Just a little squirt and all the scales are gone. As for the fins , lateral , dorsal and tail , I remove them prior to cooking because thats the way my family always did it when I was growing up. My wife 's family always chewed on the tail and fins and said it was like potato chips,I say there is no meat on them,and they were just to lazy to remove them, yes I slept on the couch. Good post, James. I have done…tag:bigbluegill.ning.com,2010-09-30:2036984:Comment:1032162010-09-30T15:49:04.117ZDan Gwaltneyhttp://bigbluegill.ning.com/profile/DanGwaltney
Good post, James. I have done them that way and it works well, but I don't do it that way unless I have a whole bunch to clean. My normal method is really "old school", better known as "the way my Granddaddy did it." ;-)<br />
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What we do is take the head off right behind the gills, after scaling of course. Then we make a v cut to eliminate the anal vent, then split the belly up the middle and scoop the guts out, leaving all the ribs, belly meat, and fins on there. I like doing it this way because…
Good post, James. I have done them that way and it works well, but I don't do it that way unless I have a whole bunch to clean. My normal method is really "old school", better known as "the way my Granddaddy did it." ;-)<br />
<br />
What we do is take the head off right behind the gills, after scaling of course. Then we make a v cut to eliminate the anal vent, then split the belly up the middle and scoop the guts out, leaving all the ribs, belly meat, and fins on there. I like doing it this way because I'm a nibbler when I eat them. I like to nibble the fins and tails when they're fried up all crispy, and I like to strip off every little fragment of meat from the bones. When I get through with them, it's like a bunch of little plastic things on the plate and the cat don't even want them. Howdy Zach
We just scaled and…tag:bigbluegill.ning.com,2010-09-23:2036984:Comment:1023612010-09-23T19:32:33.994ZJames and Kathy Acerrahttp://bigbluegill.ning.com/profile/JamesandKathyAcerra
Howdy Zach<br />
We just scaled and gutted them then cut the head off down to the pectrol plate just like in the above pic.<br />
Use a finger or toothbrush to scoop out the trash and scrape the silver skin then fry the dickens out of them till crispy golden brown, if you eat the tail like a crispy treat this is just like a BG flavored chip.<br />
Use salt, cajun, chipolte ect... to dust them fresh from the fryer so it sticks good to the damp oil set to dry and toss in a bowl for thick fish chips, yummy don't…
Howdy Zach<br />
We just scaled and gutted them then cut the head off down to the pectrol plate just like in the above pic.<br />
Use a finger or toothbrush to scoop out the trash and scrape the silver skin then fry the dickens out of them till crispy golden brown, if you eat the tail like a crispy treat this is just like a BG flavored chip.<br />
Use salt, cajun, chipolte ect... to dust them fresh from the fryer so it sticks good to the damp oil set to dry and toss in a bowl for thick fish chips, yummy don't worry about the meat getting overdone the trick is not to burn them to a crisp but also fry the bones crunchy like the tail.<br />
It took a bit of trial and error back in the day.<br />
They used to like the old shad bake back in the Civil War <a href="http://civilwarinteractive.com/cooking/?cat=17" target="_blank">http://civilwarinteractive.com/cooking/?cat=17</a> I've served them at Civil War events, them boys back then ate heads and all but I don't like my meal starin at me lol.<br />
Enjoy and hope this helps.<br />
Yours in service<br />
James and Kathy I have never tried a 2" inch…tag:bigbluegill.ning.com,2010-09-23:2036984:Comment:1023332010-09-23T14:00:59.338ZZach Piercehttp://bigbluegill.ning.com/profile/ZachPierce
I have never tried a 2" inch fish, how did you ever clean one of those guys, it seems like if you wanted to go to the trouble these would be tasty though, and I have way to many in my pond so if you can give me some ideas I will give it a try.<br />
<br />
Thanks
I have never tried a 2" inch fish, how did you ever clean one of those guys, it seems like if you wanted to go to the trouble these would be tasty though, and I have way to many in my pond so if you can give me some ideas I will give it a try.<br />
<br />
Thanks We like to leave the tail on…tag:bigbluegill.ning.com,2010-09-23:2036984:Comment:1023292010-09-23T13:59:00.937ZZach Piercehttp://bigbluegill.ning.com/profile/ZachPierce
We like to leave the tail on as it is a nice crispy addition as well, just be sure not to let one go vertical in your mouth.<br />
<br />
Does not feel too good to have a piece of one stick in your Gums.
We like to leave the tail on as it is a nice crispy addition as well, just be sure not to let one go vertical in your mouth.<br />
<br />
Does not feel too good to have a piece of one stick in your Gums. Howdy Boogie
When we used to…tag:bigbluegill.ning.com,2010-09-23:2036984:Comment:1023182010-09-23T12:52:57.561ZJames and Kathy Acerrahttp://bigbluegill.ning.com/profile/JamesandKathyAcerra
Howdy Boogie<br />
When we used to fry the little 2" to 4" in a deep fryer at about 500° we left the fins on and ate the whole thing like a potato chip as Hors d'oeuvres the little bones fried away so the just crunched up just like the meat heavy salt fresh from the fryer.<br />
But we found the larger fish wouldn’t so we just trimmed them off, mainly just habit I don’t find any difference in flavor, not like if you leave the silver skin on. I’ve heard they keep the ooze and can dirty up the flavor but…
Howdy Boogie<br />
When we used to fry the little 2" to 4" in a deep fryer at about 500° we left the fins on and ate the whole thing like a potato chip as Hors d'oeuvres the little bones fried away so the just crunched up just like the meat heavy salt fresh from the fryer.<br />
But we found the larger fish wouldn’t so we just trimmed them off, mainly just habit I don’t find any difference in flavor, not like if you leave the silver skin on. I’ve heard they keep the ooze and can dirty up the flavor but that’s like a wife’s tale.<br />
Thanks for the kudos<br />
Yours in service<br />
James and Kathy<br />
<br />
Cute scaling tool but I kinda like the flying scales in the morning feels like <b><i>VICTORY!!!!</i></b>