Bluegill - Big Bluegill

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one rainy kinda cold day in the fall of '08' my husband Jim n i went fishin in one of our (secret spots), there was a nice droopy tree for me to sit under and we lit a (small) fire to keep the chill off, we were catchin bluegill like it was goin outta style till i caught me a good size one, by this time my tummy was rumblin so i decided to see (for a survival experiment) to see if i could cook a fish ON the fire and not burn it beyond eating...placed whole fish on fire and kept on fishin and about 8 min or so later the meat was a nice opaque white color and man was it good.

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Comment by Billy Fason on February 18, 2010 at 9:17am
In survival school, they told us to gut a fish, scale, if necessary, then using a GREEN, not dry, stick, force the stick as far in the mouth of the fish and cook over the edge of the fire. For a turtle, you just use your knife, kill the turtle, and put it upside down in the fire, when the shell becomes brittle, it is ready to eat. The brittle test is done by simply striking the shell with the backside of your knife. Turtle is good this way.
Just a thought for hungry fishermen or women. LOL
Comment by Magnolia Rick on February 11, 2010 at 9:47am
bacardi and coke now there you go. A new idea to add to my fish roosting reputa.
Comment by jim n rebecca hickey on February 11, 2010 at 6:36am
nope no gutting, i was a little leary of doing it that way, but you don't know if you don't try. the skin peeled right off and since i am not a beer drinker i washed it down with bacardi and coke..
Comment by Bruce Condello on February 10, 2010 at 9:41pm
Interesting...LOL
Comment by Bill "Musky" Modica on February 10, 2010 at 6:55pm
Hmmm....I think you've been watching too much survivor man!
Comment by Magnolia Rick on February 10, 2010 at 6:53pm
when rosting over a fire when done take a pocket knife pust the scale and sking off come off in one pc. run knife up next to bone pull off meat and eat wash down with cool beer repet until full
Comment by bluegillboogieman on February 10, 2010 at 6:44pm
Prior to joining this website, I had never filleted a gill. Now you're telling me I don't have to scale 'em, gut 'em or even fillet 'em? All I got to do is stick it over a fire and then eat it. OTAY!!!!!!
Comment by Magnolia Rick on February 10, 2010 at 4:55pm
you know when I was younger (" And ya that was a long time ago")
We would do the same thing. Catch then stick a stick in its mouth and cook it over camp fire. Meat would just fall off the bone. The two or three sixpack of beer we were drink might have been a factor too.
Comment by John Sheehan on February 10, 2010 at 4:42pm
Didnt you gut it first?

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