Colorful Gill…8/28/2021

Comment

Comment by Jeffrey D. Abney on August 30, 2021 at 12:39pm

Thanks again John…I do both John, I’m different than most anglers in that I like to filet small gills…..I will also scale and gut small and medium gills to fry whole, my wife has always preferred to eat the gills off the bone…..we fry in peanut oil dusted in very fine yellow corn meal…..my favorite is the smaller fish fried crispy….granted most people don’t want to filet three to five inch gills and I understand but it’s my taste addiction…..skinning yellow perch is definitely preferred, you can filet but you must have a very sharp knife and cut at the correct angles or you will struggle, it’s like leather……

Comment by John Sheehan on August 30, 2021 at 5:59am

Jeffrey Nice job on the Gills .Do you filet and  fry the Gills with or without skin or fry  after taking the heads off ? Whats yor favorite way to prepare?  Do you skin the Perch (My preferred way)  or Filet ?

Comment by Jeffrey D. Abney on August 29, 2021 at 8:43am

I kept 27 Gills under 8” yesterday and fried them up last night before the Daytona race started….I also kept six yellow perch and three goggle eyed perch today getting ready for the UNC football game Friday night….

Comment by Bruce Tomaselli on August 29, 2021 at 5:54am

You're eating like a king.

Comment by Jeffrey D. Abney on August 28, 2021 at 4:31pm

I picked this one up at sunrise Carl and never put it down……..but rest assured pink wasn’t far away and already tied on…..maybe tomorrow….

Comment by carl hendrix on August 28, 2021 at 1:00pm

Jeffery;; I thought you only used pink jigs;; lolol  what ever it takes to catch them is the one to use