Fileting Blugill

[William D. Matlock]

Don't know if anyone is interested, but I've perfected a technique for fileting blugill that enables you to easily filet any size fish, and eliminates the removal of the rib cage. I can easily filet 75 per hour, and more if I really try. Haven't made a video of it yet, but that is easily remedied.

[dick tabbert]

Interesting William. I for one always try to improve on the way I do things. It would be interesting if you could work something up I'm sure it will be interesting to numerous people.

[Badgerloader]

I look forward to viewing your video!!

[Badgerloader]

[Bruce Tomaselli]

I'm curious, too, and always willing to learn. A video or step-by-step would be great.

Bruce

[Vince Fusco]

I first learned to fillet panfish back in the early 60's but can't fillet them that fast. I would love to see your technique on a video, William. Please post one soon.

[Rick King]

Yes , I'm interested in seeing new ways to fillet

[Jeff Soto]

OK Wiiliam, show us how!

[Vic Tankersley]

I fillet every thing even catfish and the soft skinned White trout from the coast but I am always ready for a new gigg ,so when you get it ready I,m ready....

[David, aka, "McScruff"]

I just do em Southern Style, and thats okay. But something different could be interesting... are we still waiting for the vid?

[Rick King]

David - is Southern Style differant than Northern Style.....  ???

[David, aka, "McScruff"]

I'm not sure if the two are different, in actual fact. I've seen lots of so-called "improved" ways to prepare a bluegill for eating. I'm sure you have, too. But once you analyze them, you're either filleting them or doing it in the manner I'm calling 'Southern Style' here.

I use the term because a) I love the South and, b) I've seen it called that in publications and around the web.

So what is it? It really just boils down to...

- Scale 'em

- Cut off the head and remove the guts

- Rinse 'em clean and pat them dry.

- Roll 'em in milk, then seasoned meal

- Fry 'em up in hot oil!

And, as they say, there you go.

[dick tabbert]

You know some of the old dye hard southern gentleman prefer fish prepped like that and if you talk about filleting a fish they don't want anything to do with it. They say if you fry a fish with the bones in them they taste better. Me I've tried both ways and can't tell a difference. So for what ever the reason they like to fight the bones I don't know maybe it's just the change of there old way of doing it and like some of us we have a hard time tolerating change.