"Dick, I thought that used Christmas tree was for a Fish crib."
Do you love big bluegill?
Fileting Blugill
Don't know if anyone is interested, but I've perfected a technique for fileting blugill that enables you to easily filet any size fish, and eliminates the removal of the rib cage. I can easily filet 75 per hour, and more if I really try. Haven't made a video of it yet, but that is easily remedied.
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Replies to This Discussion
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Permalink Reply by dick tabbert on
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Interesting William. I for one always try to improve on the way I do things. It would be interesting if you could work something up I'm sure it will be interesting to numerous people.
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Permalink Reply by Badgerloader on
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I look forward to viewing your video!!
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Permalink Reply by Bruce Tomaselli on
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I'm curious, too, and always willing to learn. A video or step-by-step would be great.
Bruce
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Permalink Reply by Vince Fusco on
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I first learned to fillet panfish back in the early 60's but can't fillet them that fast. I would love to see your technique on a video, William. Please post one soon.
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Permalink Reply by Vic Tankersley on
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I fillet every thing even catfish and the soft skinned White trout from the coast but I am always ready for a new gigg ,so when you get it ready I,m ready....
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Permalink Reply by David, aka, "McScruff" on
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I just do em Southern Style, and thats okay. But something different could be interesting... are we still waiting for the vid?
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I'm not sure if the two are different, in actual fact. I've seen lots of so-called "improved" ways to prepare a bluegill for eating. I'm sure you have, too. But once you analyze them, you're either filleting them or doing it in the manner I'm calling 'Southern Style' here.
I use the term because a) I love the South and, b) I've seen it called that in publications and around the web.
So what is it? It really just boils down to...
- Scale 'em
- Cut off the head and remove the guts
- Rinse 'em clean and pat them dry.
- Roll 'em in milk, then seasoned meal
- Fry 'em up in hot oil!
And, as they say, there you go.
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You know some of the old dye hard southern gentleman prefer fish prepped like that and if you talk about filleting a fish they don't want anything to do with it. They say if you fry a fish with the bones in them they taste better. Me I've tried both ways and can't tell a difference. So for what ever the reason they like to fight the bones I don't know maybe it's just the change of there old way of doing it and like some of us we have a hard time tolerating change.
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