Cleaning Bluegill

[Damon Toney]

[Allen Morgan]

The good old "cut-n-gut" routine.  Best way to clean Bluegill.  Unfortunately, SWMBO refuses to touch "bone-in" fish.  She insists on fillets, and I'm not too keen on filleting smaller 'gills.

I do the basic same thing for catfish.  Cut off the fillets, then skin the fillets.  I tried cooking/eating backbone piece, however, that was a really big Blue, probably too big to taste good.  The backbone had a lot of fat mixed in with the meat, and tasted muddy.  Haven't done that since.

I have the same issue with ease of filleting the right (second) side of the fish as you do.  That's actually because we are both right-handed, and the fish bones line up with our right hands.  If you can teach yourself to fillet a fish with your left hand, filleting the left side (first fillet in your video) will become just as easy as the second.

Have you tried Blackening fish fillets?  Yes, it does use a little bit of fat, but it's a sauteing method, not deep-frying.  Very similar to what you describe when you bread and cook in a skillet with a teaspoon or so of fat.

[Lord of the Fly , Rods]

Blackened Catfish is pretty tasty , this was my effort two weeks ago.  LOFR

[Slip Sinker]

Looks Good!!

[Damon Toney]

It does.

[Allen Morgan]

Looks Yummy!

[Damon Toney]

Yeah.

[Damon Toney]

That's basically the same thing, yeah.

[Leo Nguyen]

Man, I'm still hungry after my lunch after looking at this.

[Damon Toney]

They'll eat. That's for sure.

[Damon Toney]

Yeah, that's the same thing.

[Lord of the Fly , Rods]

This was so easy to fix, just a small Camp Chef griddle on a fish cooker, get it hot and add fish , then squeeze on lemon juice and drag through homemade tarter sauce ,  LOFR

[Damon Toney]

That sounds like a good eat, my friend.