Do you love big bluegill?
Comment
That is a different method than what I usually do. David that's good way of kiiling taste some fish do have a gamy or tough taste.
Angelo,
Yes, the 7up minimizes the "fish" taste... which is fine with me. The texture is pretty much intact, but the flesh comes out very much like deep sea fish, such as halibut.
This 7Up soaking originated with carp, suckers, bullhead.... a way to make strong, undesirable tasting fish more palatable. Thats where I first learned of it.
Certainly, some people are eager for the taste of freshwater fish. It means something to them; it's part of the total experience. I, too, want to eat it, but I PREFER it be bland, even "tasteless." This treatment gives me that.
Weird, I suppose.
7up? Won't that acid just kill all the texture/taste?
Thanks for the advice Jeffrey & David. Headed out soon, I may keep a few just to see how each of these species taste's, gill or seed's. If they taste as good as what your telling me oh man lol.
@ Angelo - the best fish for eating are reputed to be the beefier, mid-size ones. Not the monster whoppers, and not the piddlers.
To give you a number, 8", + or -, is a good eating bluegill and falls into this range.
You will get varied opinions Angelo but I'll give you my take......Save the big fish because experts will tell you through experience that big fish can be fished out! Keep the big fish in the breeding pool to pass on those genes! Many folks will scale their gills but I filet 98% of mine....It's a craft to clean sunfish but as Tony and David mentioned, they are very tasty....You'll develop your own preference over time......As for my favorite...I can cook 6 or 7 species of sunfish at the same time and only the most experienced diner could even tell I cooked multiple species......Bottom line, a nice mess of bluegill makes for great table fare....Enjoy!
Never take the biggest? Spawning reason's? Like the one in this picture look's like he has plenty of meat. Do they? Which one's are the best to keep for taste?
What Tony said -
Sunfish have a delicate flesh, white and crisp. But youll never know unless you try them.
Never take the biggest....
Angelo, in my opinion Bluegill is one of the best tasting fish there is. Remember also, that harvest is an integral part of fishing. The trick is to educate ourselves, and practice selective harvest.
© 2024 Created by Bluegill. Powered by
You need to be a member of Bluegill - Big Bluegill to add comments!
Join Bluegill - Big Bluegill