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Practice Grasshopper, practice................
I have to figure out the trick to do this without wasting so much meat.
ahh a thing of beauty
There are no bones present in this picture. I remove the rib and pin bones when I fillet.
So do you leave the ribs on the fish or take them out of the fillet at the end?
David Yankee Candle is right down the street from me. I must say that I never herd of such a candle that smells like bluegill frying, what will they think of next.
@ Jeffrey - Yankee Candle has a candle scented like bluegill frying?
My wife has an interview with them on, Monday, as it happens. Ill get her to look for that.
Tasty looking lot of food there. Any beer?
What is your secret blend with the cornmeal, and how do you get it to stick so well and get that color?
Thanks guys. Like most people on here I have filleted my share of BG. It's just like anything else, the more you do, the better you get at it. My goal when filleting is to have a solid, unbroken "half" of a fish from each side. Then a small slice is taken to remove the pin bones above the rib cage. Having a good knife helps.
Dick, did you not get the invite? Darn the USPS. I'll catch you next time........
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