Had the Taste for Some Gills…..

Comment

Comment by Slip Sinker 2 hours ago

 thanks Jeff ill let you know how much i like this method when i try it out.

Comment by Jeffrey D. Abney 2 hours ago

Not at all……once cooked the first thing we do when eating is to remove both fins completely……the high temperature of cooking makes this process very simple….once the fins are out, the sides are very distinct and often you can lift the sections right off the skeleton with zero bones…..the stomach area will be a little more difficult with those bones directly under the skin, but you can salvage some crispy fish from that region….in my opinion the v cut can be destructive but like many tricks of the trades experience is the key regardless of the method used…..leaving the fish in tact prevents over cooking on the edges but again my opinion….. hope you try some this way and let me know what you think…..

Comment by Slip Sinker 3 hours ago

 When eating is the top dorsal fin a problem at all... i mention because i saw a youtube video where the preparer made a v cut along that fin and he pulled fin bones and all out like a zipper

Comment by Jeffrey D. Abney 4 hours ago

Thanks Slip……we like to prepare gills two ways , I filet many and my wife really prefers these gills just gutted and scaled…..I fry all seafood in peanut oil, it really makes a difference……..dust in fine yellow cornmeal, my go to is Tendabake self rising yellow…..,cooking whole I will add a couple cuts to the bone on each side for even cooking……the crispy tail is also a tasty part of this method..,,,,,good way to get your protein……despite catching a lot of quality gills, I clean five to eight inch bluegill, this is my personal preference to eat…….

Comment by Slip Sinker 4 hours ago

 Looks nicely done... never had it prepared that way before... need to try