Do you love big bluegill?
I leave all fins and tails intact.....the essence of "bone in" cooking draws me to this method of preparation 3-4 times a year.
I just love the flavor of the flesh when it's enhanced by skin and bone.
My name is Abu and I, I, I! Am a fin and egg row eater.....I'm sorry! I was turned on to it by my mother who was addicted to mullet. It's a tasty side,that is reminds me of childhood.
Ahhhhh..........I feel so much better.
Thank you, Bigbluegill.com!
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