Jim Gronaw's Blog – September 2013 Archive (2)

Okay y'all...here we go! First, fillet about 15 quality sized gills ( 8-9.5 inches), skin them, and check thoroughly for bone removal. Put a pot of water on medium heat and add the fillets, bringing the pot eventually to a slow boil. As the pot heats up, occasionally stir the fillets, as they will break down and flake nicely.

Next, drain the fish meat thoroughly in a…

Just a quick blog for those who want to remove the pinbones from their bluegill fillets. In the pic below, the fillet has been started and the top of the ribcage is exposed...

At this point simply lift the fillet by peeling it back with your thumb. With cold fillets ( fish that have been on ice) the pinbones will remain intact to the ribs as you peel. You can lay the…