Do you love big bluegill?
Comment
All good answers and Tony and Vince were on it........the little thin crispy side of the fillet on the rib cage of a bluegill.....it is sacred in my house like the bottom of the Kentucky Fried Chicken bucket......
I didn't even thing about cheek meat! I've heard that's the tastiest part of a fish, but that it is normally a nibbling job; you have to cook the whole head, then pick the meat out.
I'm voting the fins, an a tail?
Walleye cheeks??
The meat over the rib cage?
I'm goin' with fins!
Looks like extra breading that got mixed with a little of the egg wash and cooked. Unless that's actually skin, breaded and fried. Maybe the fins?
They look like the thinner sections of meat off the fillet?
Any takers?
© 2025 Created by Bluegill. Powered by
You need to be a member of Bluegill - Big Bluegill to add comments!
Join Bluegill - Big Bluegill