Usually on Bluegill outings, my partners and I will selectively harvest a few 7-8" gills..and for several years now, I normally just fillet and skin them for the pan....As of late, member Jeremy Mayo has taunted my taste buds with his field dressed style and method of preparation.....so I'm about to give it a go!
Yes Mountain Man .. I dont enjoy scaling and having the scales fly up into my eyes after a childhood experience ...whats the good way to scale Musky Bill?..maybe I'll try it again! Eating fins ,dont know 'bout wanting that!
There is a contraption that you can get to pull behind your boat that tumbles and turns and takes the scales off while you pull it. Its pretty cool. I just do em the old fashioned way. 6 pack, of beer a fan to blow off the bugs, a spoon, couple buckets, waterhose, knife, and a strong stomach!
UMMMMMMMM!!! CRISPY FINS! I LOVE IT! The last batch I caught I fillet a few of the bigger guys but I also scaled and left the skin on them. Im going to fry a few cause just like chicken I think the skin is the best part. The main reason I did it though was I was wondering if I did them this way maybe I could seer a few on the grill and hopefully the skin would hold them together a lil better. Only did a few so as not to waste them but I cant wait to try it. Great looking meal Mr. Bill