Bluegill / Sunfish prep Q

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[ARCHIVED THREAD] - Bluegill / Sunfish prep Q

Posted: 10/9/2007 5:49:54 PM EDT

Normally when I clean these tasty treats I filet the meat off the bone and also filet the skin/scales off the meat. This past time out after catching a bunch, I decided to just scale and filet the meat off the bone, leaving the skin on the meat.

What is your preferred method and which cooks up better in your opinion? Thanks

mfn

Posted: 10/9/2007 8:17:03 PM EDT

[#1]

remove scales, cut of head, remove guts toss in a pan = yummy

Invisiblesoul

Posted: 10/10/2007 3:19:04 PM EDT

[#2]

i usually just scale, gut, remove the head and fry, or grill,

takes a little longer to pick a few bones, but its not really an issue for me or the missus

Posted: 10/10/2007 4:47:49 PM EDT

[#3]

You don't even have to remove the head unless you don't like them watching you as you drop them into the oil.

On a Montana adventure, our trout were so fresh they tried to jump out of the pan

They were good though

You can cook them in oil scales and all and peel the skin (and scales) after they're cooked. It comes right off.

Posted: 10/10/2007 5:15:33 PM EDT

[#4]

Hot damn those are some good suggestions. Never even thought about frying the whole thing. It would save me a bunch of time cleaning and leave more room for drinking

. Thanks

mfn

Posted: 10/11/2007 8:10:57 AM EDT

[#5]

scale,gut,cook....less work imho

Posted: 10/11/2007 1:48:54 PM EDT

[#6]

Filleted, skin on or off (I prefer off if they are big enough), makes a scampi that kicks all major forms of ass.

Posted: 10/12/2007 7:57:57 AM EDT

[#7]

Quoted:
i usually just scale, gut, remove the head and fry, or grill,

takes a little longer to pick a few bones, but its not really an issue for me or the missus

pretty much how I've done it. Don't throw away those guts and the head as you can use them to make a fish stock.

[ARCHIVED THREAD] - Bluegill / Sunfish prep Q

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