fillets

Comment

Comment by Tony Livingston on February 24, 2012 at 2:52pm

Practice Grasshopper, practice................

Comment by Zach Pierce on February 24, 2012 at 2:49pm

I have to figure out the trick to do this without wasting so much meat.

Comment by bobby emory on February 24, 2012 at 2:41pm

ahh a thing of beauty

Comment by Tony Livingston on February 24, 2012 at 2:35pm

 There are no bones present in this picture. I remove the rib and pin bones when I fillet.

Comment by Zach Pierce on February 24, 2012 at 2:32pm

So do you leave the ribs on the fish or take them out of the fillet at the end?

 

Comment by dick tabbert on February 18, 2012 at 1:14pm

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.

Comment by David, aka, "McScruff" on February 18, 2012 at 10:57am

@ 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?

Comment by Chris Salmon on February 18, 2012 at 8:57am

i usually have crappie or gills stocked in the fridge all year long, been a busy work year for me, can't wait to smash them pre-spawn slabs when i get back

Comment by Zach Pierce on February 7, 2012 at 12:47pm

What is your secret blend with the cornmeal, and how do you get it to stick so well and get that color?

Comment by Tony Livingston on January 31, 2012 at 8:20pm

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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