I ordered two of these based on the reviews. ruclips.net/user/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
When I was 7 years old my dad showed me how to clean bluegills and after 70 years I still do it the same way. I never put a filet knife to a bluegill as I used a spoon and scaled the fish. removed the fins and removed the insides and the head and cleaned them good in cold water. Mom would roll the cleaned fish in flour and into the fryer they went. When the fish were done we would take a hold of the tail and break the skin and hold it down and lift the tail and WOW out came all the bones, even leaving the meat around the ribs. Yes we ate the skin just as we ate the skin of a turkey, chicken and any other fowl. If you like throw in some corn meal with the flour and they are great.
Yes I've seen the technique your dad taught you before. I'm going to give it a try next time. Thanks for watching the video and I appreciate your comment.
So I finally got around to trying this. Great video. The only thing I'd say for new people is to really make sure you're fileting above that rib cage. It's way shallower than you think and SUPER easy to hit even if you think you're not going to hit it. I was starting to get the hang of it on my 3rd and 4th fish, but man what a pain in the ass lol. I'm a complete noob at fileting this way and it was my first time so yeah haha. You make it look like the easiest thing ever xD
Nice work. You make it look simple. I just did 14 gills yesterday and it took me about 40 minutes (I know that's ridiculous), but by the end I was getting better. Nice demonstration. Thanks.
Thank you for the comment. It takes a lot of practice. My dad was getting to where he couldn't really fillet anymore so, I had been doing all of our catches for the past several years. Our limit of 50 seems like a lot already but when you consider that's 100 fillets you can see why it can be time consuming.
Thank you! I really appreciate your comment, it was really nice to hear that the technique worked for you. I should have noted in the video that you can actually see the void where the pin bones were in the fillet. Thanks again!
Hi, just subscribed. My Mom was a farm girl, and with Dad working all the time, she first introduced me and my brother to pond fishing for bluegill. That was 63 years ago when I was 8 years old. Bluegill fishing is my first love in angling; just nothing like it. Sure, I've caught bass, catfish, crappie, and perch, but I love bluegill fishing. Thanks for showing your method of filleting bluegill! I just took a bag out of the freezer to fry up tomorrow. One suggestion to grow your channel: people take time to comment, if you want them to stick around, give them a reply. Yeah, it takes time, but doesn't anything that's worth anything? Enjoy the day, friend.
Right on! I really enjoy Bluegill fishing as well. I'd say for their size they can put up a pretty good fight! Glad you enjoyed the filleting method. I just came up with it on my own. My dad did it a little bit different but I guess I adapted my technique from there.
You made that look easy! I filleted some bream earlier but was curious how to do it another way without wasting meat. Nice job, im gonna try this tomorrow on the ones i catch, earned my subscribe for sure. Thank you sir!
Yes, it works great. I was glad to see one guy commented that he tried the technique and it work great for him. Glad you enjoyed the video, thank you for your comment.
When I was young we would simply scale and remove the head and gut them of course roll em in cornmeal and drop em in hot oil. Delicious! Over the years we began experimenting with filets and that worked really well. But I'll be darned f your method isn't better. Nice technique. Thank you for sharing. As for keeping the small ones.....I believe it to be the nobler path to consume the little fellows instead of tossing them back to perish and be wasted. Nicely done good man .
I'm with you. I'll always let the really big ones go. Usually if they are around 9 inches or bigger. It's really interesting to see how other people fillet them. My dad used to cut the heads off but I just started keeping them on, one less step. As for pulling the fillet over the pin bones, I just came up with that on my own. I should have pointed out how in the video, you can actually see the void in the fillet where the bones were. I really works nicely.
Thank you for the video. I've caught tons of bluegill over the years, none of which I ever kept. I was always told that they're not a very good food fish, which is why I always threw them back. But now that I know how to fillet them, thanks to your video, I'm going to give them a try
Glad you enjoyed the video. Bluegill are one of my favorite fish to eat. It's probably like anything else, a lot has to do with how you prepare them. Hopefully soon I can put together a video on that. Frying the fillets always turns out good but we started baking them, and I'd say they turn out great as well.
Excellent idea for avoiding the pinbones . Hold the fillet close to the edge of your cutting board and you can get the knife lower and through the whole fish at one time. Nice tech.
Yes the pin bones, I wish I would have known what you called them at the time of the video. Good idea- holding the fish next to the end of the cutting board. I'll try it, next time. Thanks for the positive words and glad you enjoyed the video.
Just subscribed. Great video. Love CCC videos coming from a city boy that has never cleaned a fish in his life. Don't listen to the people that say the fish are too this or too that. Fish come in all shapes and sizes.
Great video. Personally, I think gills are some of the best eating fish you can catch! I liked that you fileted out that smaller one to show what you can get off it. And yes I also believe the smaller ones are healthier for you. Let some of the big spawners go for the future! Thanks for sharing.
Awesome, thanks. My 7 inch knife seems to be a bit stiff for this method, I normally gut and scale but the kids and wife aren't crazy about bones. I'll have to pick up a six inch.
Some other people have mentioned the gut and scale method. I'm familiar with this technique but haven't tried it. I'm going to make a point to give it a go this year. I can't really speak on the different blade sizes but it does seem to help if you can get a blade that flexes. Helps with getting the blade parallel with the skin when cutting the meat off.
We just put them on ice as we catch them. Some people might use a stringer or another method. With some fish it's good to cut a gill which can also improve taste by getting the blood out of the meat. However there is no need to do this with Bluegills. And I believe Sunfish is a broader category of fish that include Bluegills, etc.
Don't worry about tacking the small ones. Massachusetts Fish & Wildlife says taking smaller ones you catch lets others get bigger. Most ponds are so populated with bluegills that their growth is limited.
That's a good point. I do know a few lakes around here where they just all seem to be half sized and in good numbers. Like you said probably a sign the pond is over populated.
Yes I should have pointed out in the video that you can actually see in the fillet the void where the pin bones were. It's a slick way to do it for sure.
It measures 6 inches. This is an older knife, but I like it because the blade seems to be a little thinner and I can get a little flex in it when filleting. Might just be thinner from over use but if you can get one that you can flex a bit, it seems to work better. I've had similar knifes break when giving too much flex so you have to keep that in mind. Thank you for the comment!
I use that method of pulling the fillet over the pin bones on almost all fish, ocean and freshwater. But you still should feel the middle of the fillet after, as sometime you might have sliced a couple of pin bones, and they will need to be cut out.
Being a son and grandson of the South I've ate my fair share of shellcracker AKA bluegill and I have to say I never knew you could fillet one with my grandfather would catch them by the cooler ful from a place called tensaw River in Alabamal when they fried them they had bones and almost choked to death on several occasions 1976 lol were they doing it wrong chop it off the heads them milling them and frying them but I have to say they were some of the greatest memories I ever had of my grandfather and they always said eat it with light bread in case you got a bone caught in your throat funny funny memories.🇺🇸
I like the way you work the fillet off the little pin bones at the top of the ribs. I imagine you can do that with perch, walleye, bass also? I'll have to try it.
Yes, pin bones are what they are called, you are right. And yes, this technique works great for Perch and Bass. Probably Walleye too, I just haven't caught enough to know for sure. Thank you for the comment.
Exactly how i been doing it for years except i scale them first because i like the skin on for the extra flavor. On bass i skin them after i clean them just like you do on the gills
I was just wondering, are bluegills and sunfish (a.k.a. "Sunny's) the same fish, or are they different? I was also wanting to know if they bite year-round, or only in the summer when the water is warm?
Bluegills are a member of the Sunfish family. It's my understanding that freshwater Sunfishes also include fish such as Largemouth and smallmouth Bass, Rock Bass, Warmouth, Pumpkinseed, and Redear. I'm not sure about Perch but I do still fillet them the same. Bluegills will bite year round but in the winter or cold water periods the bite can be more subtle and I usually will switch to smaller hooks and smaller bait such as waxworms.
Bottom line if it walks ,crawls, swims or flies it can be eaten with the exception on a 2or 3 critters out there like vultures never touch. Big chub minnows from the creek are good eating. Craw dads are among my favorite but I never cook them whole I do tails only and they taste exactly like shrimp then.
As you filet do not cut thru the tail end. You can stop just short, flip the filet back over the tail, and do the filet finish. This is faster and you do not have any problem holding the skin as you cut. I use this method on all fish large ocean and small.
You waste the backbones. I feed the filets to the kids and I eat the backbones. Thanks for the video I'm going to try it. But I'll be keeping the backbones.
My local wildlife services department wants people to keep the smaller or medium sized fish. We have such a population here that we need to eat the smaller ones.
Yep, I know of a few lakes that have about half sized fish due to overpopulation as well. I can see why in those types of lakes the smaller fish need to be culled out. Thanks for the comment.
That is interesting, I'll have to see if I can find any info on that technique. The pin bones are pretty small and even if you miss a few I don't think they will hurt you. It is nice to get them out though, but turning them to mush sounds like even a better idea. Thanks for your comment!
STOP===do we agree that a blue gill is a small fish???? Alrighty then: I saw this in only 1 video: Got it:: Do not scale it--do not filet it==Da -then what?? Discovery--it,,,s a wonderful thing- Getty up and take a listen:: Take a fillet knife or a sharp knife and make 2 cuts on the top fin of the fish. Take pliers and pull out the top fin.. Next make a very shallow cut thru the skin from the back of the head and down to the belly, on both sides Her,e the secret:: clamp the head on a flat board--Da -- Done-- alrighty then:: now take you index finger and slide it UNDER the skin of the fish staring at the top and behind the head. YES-- just your finger--Work your way down on both sides. all the way to the tail; cut the skin off. you can leave the tail on if you want. Now go back and peal back the head and break off--Next take your finger and clean out the internal parts, YES -cook the fish with bones less the head and skin. In a small fish like this there is a lot of meat in the rib cage. you can do this with crappie and or small mouth bass. Zaderian and Buttermilk-- enjoy
@@clarkthesharkfishing bone in fish always gives a better taste. The head can actually stay on as well. With blue bill it’s a little too small to fillet and fry. Now sacalait? That’s a good fillet but even then I prefer those while fried
We just scale, gut, and season it. Make some slices on both sides. Fry in oil, makes the rib bones and tail fins crispy gives you that extra crunch. It's really good actually lol
The bones still get you but no one realizes until they have to prepare 40-50 of them little sun disks at one sitting. I will say they are tasty. If they were like suckers then I could put them in the blender and make salmon patties only difference is sucker needs seasoning due to their tofu like taste but that means there is a lot of recipe potential for them.
Excellent tutorial! Thank you.
I ordered two of these based on the reviews. ruclips.net/user/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
When I was 7 years old my dad showed me how to clean bluegills and after 70 years I still do it the same way. I never put a filet knife to a bluegill as I used a spoon and scaled the fish. removed the fins and removed the insides and the head and cleaned them good in cold water. Mom would roll the cleaned fish in flour and into the fryer they went. When the fish were done we would take a hold of the tail and break the skin and hold it down and lift the tail and WOW out came all the bones, even leaving the meat around the ribs. Yes we ate the skin just as we ate the skin of a turkey, chicken and any other fowl. If you like throw in some corn meal with the flour and they are great.
Yes I've seen the technique your dad taught you before. I'm going to give it a try next time. Thanks for watching the video and I appreciate your comment.
That’s the best way to eat a pan fish
The way a gill should be ate we also ate the eggs to
@@eastguntucky9268 Yes, always check for eggs...delicious!
My family cleans all panfish this way and have for forty years this a great way I have shown this to several fishermen and converted them
lol 5:46 "it's cuttin' through my skin" all matter of fact 🤣😂 No bones about it, I could watch you filet all day haha.
I’ve watched several videos. I think yours is the best on how to clean bluegill or pan fish. You did a good job at demonstrating on how to.
I appreciate your comment and I hope the video gave you some helpful ideas.
So I finally got around to trying this. Great video. The only thing I'd say for new people is to really make sure you're fileting above that rib cage. It's way shallower than you think and SUPER easy to hit even if you think you're not going to hit it. I was starting to get the hang of it on my 3rd and 4th fish, but man what a pain in the ass lol. I'm a complete noob at fileting this way and it was my first time so yeah haha. You make it look like the easiest thing ever xD
Thanks for giving it a try. It definitely takes practice.
Nice work. You make it look simple. I just did 14 gills yesterday and it took me about 40 minutes (I know that's ridiculous), but by the end I was getting better. Nice demonstration. Thanks.
Thank you for the comment. It takes a lot of practice. My dad was getting to where he couldn't really fillet anymore so, I had been doing all of our catches for the past several years. Our limit of 50 seems like a lot already but when you consider that's 100 fillets you can see why it can be time consuming.
The best method I have seen so far for any fish filets.
👍 Thank you!
Well done tutorial, I'll be trying this today, got some gills on ice.
Did it go Okay? I hope the video was helpful.
i wanna know how it went too
This is a fantastic fillet method. Just gave er a shot after ice fishing, you really get the most meat possible and zero bone. Thank you!
Thank you! I really appreciate your comment, it was really nice to hear that the technique worked for you. I should have noted in the video that you can actually see the void where the pin bones were in the fillet. Thanks again!
Hi, just subscribed. My Mom was a farm girl, and with Dad working all the time, she first introduced me and my brother to pond fishing for bluegill. That was 63 years ago when I was 8 years old. Bluegill fishing is my first love in angling; just nothing like it. Sure, I've caught bass, catfish, crappie, and perch, but I love bluegill fishing. Thanks for showing your method of filleting bluegill! I just took a bag out of the freezer to fry up tomorrow.
One suggestion to grow your channel: people take time to comment, if you want them to stick around, give them a reply. Yeah, it takes time, but doesn't anything that's worth anything? Enjoy the day, friend.
Right on! I really enjoy Bluegill fishing as well. I'd say for their size they can put up a pretty good fight! Glad you enjoyed the filleting method. I just came up with it on my own. My dad did it a little bit different but I guess I adapted my technique from there.
@@clarkthesharkfishing I plan to try your fillet method the next time I catch a few. Thanks again.
I leave the fillet attached at the tail ,flip the fillet over and slice off the skin. It makes it easier to hold on to
Yes that is a good technique. They can be hard to secure at times. My dad liked to screw a bottle cap on a stick and use the cap to hold the fillet.
You made that look easy! I filleted some bream earlier but was curious how to do it another way without wasting meat. Nice job, im gonna try this tomorrow on the ones i catch, earned my subscribe for sure. Thank you sir!
Thank you! Hope it was a success.
Thanks for the video - the pull over the ribs is a great tip
Yes, it works great. I was glad to see one guy commented that he tried the technique and it work great for him. Glad you enjoyed the video, thank you for your comment.
When I was young we would simply scale and remove the head and gut them of course roll em in cornmeal and drop em in hot oil. Delicious! Over the years we began experimenting with filets and that worked really well. But I'll be darned f your method isn't better. Nice technique. Thank you for sharing.
As for keeping the small ones.....I believe it to be the nobler path to consume the little fellows instead of tossing them back to perish and be wasted. Nicely done good man .
I'm with you. I'll always let the really big ones go. Usually if they are around 9 inches or bigger.
It's really interesting to see how other people fillet them. My dad used to cut the heads off but I just started keeping them on, one less step. As for pulling the fillet over the pin bones, I just came up with that on my own. I should have pointed out how in the video, you can actually see the void in the fillet where the bones were. I really works nicely.
Very helpful 👍
Glad it was helpful!
Thank you for the video. I've caught tons of bluegill over the years, none of which I ever kept. I was always told that they're not a very good food fish, which is why I always threw them back. But now that I know how to fillet them, thanks to your video, I'm going to give them a try
Glad you enjoyed the video. Bluegill are one of my favorite fish to eat. It's probably like anything else, a lot has to do with how you prepare them. Hopefully soon I can put together a video on that. Frying the fillets always turns out good but we started baking them, and I'd say they turn out great as well.
not good to eat ?? WTF lol their the most tasty!
@@yaobuckman5006 Question for you. Are bluegills and sunfish ("Sunny's") the same the same fish, or are they different
@@williamwebster9565 i believe so, yes
This is a great tutorial! Helps keep me from fighting with those y bones.
Thank you! I should have noted in the video how you can actually see the void in the filet where the bones were located.
Never seen it done like that before really cool
Thank you, Try it out.
Thank you for sharing ,and teaching me your technique , 😊
Thank you, I'm glad you enjoyed watching!
Awesome day.
For sure!
If I get a few perch this year I have to try this way out thanks.
Awesome, let me know how it goes.
This is excellent
I appreciate that, glad you enjoyed!
Excellent idea for avoiding the pinbones . Hold the fillet close to the edge of your cutting board and you can get the knife lower and through the whole fish at one time. Nice tech.
Yes the pin bones, I wish I would have known what you called them at the time of the video. Good idea- holding the fish next to the end of the cutting board. I'll try it, next time. Thanks for the positive words and glad you enjoyed the video.
nice filleted Blue gills and just like that Gary said my family just clean the fish and drop it in a hot oil 🍳🥘 pan
Yes, I had told Gary that I was going to try your technique next time. Glad you enjoyed the video!
Love the video. Educational
Thank you,!
I appreciate the instruction. I’ll try it. However, I’m curious of the scaling method in the comments.
Right, let us know which method you preferred after trying. Thanks for the comment!
Just subscribed. Great video. Love CCC videos coming from a city boy that has never cleaned a fish in his life. Don't listen to the people that say the fish are too this or too that. Fish come in all shapes and sizes.
Thank you and I'm glad you enjoyed the video!
Great video. Personally, I think gills are some of the best eating fish you can catch! I liked that you fileted out that smaller one to show what you can get off it. And yes I also believe the smaller ones are healthier for you. Let some of the big spawners go for the future! Thanks for sharing.
Agreed as far as table fare, it's hard to beat a mess of Bluegills. Thank you for your comment and I'm glad you enjoyed the video!
Man thats perfect good job
Thank you! I appreciate all the positive comments this video has received. I truly hope it's helpful to you in the future.
Awesome, thanks. My 7 inch knife seems to be a bit stiff for this method, I normally gut and scale but the kids and wife aren't crazy about bones. I'll have to pick up a six inch.
Some other people have mentioned the gut and scale method. I'm familiar with this technique but haven't tried it. I'm going to make a point to give it a go this year. I can't really speak on the different blade sizes but it does seem to help if you can get a blade that flexes. Helps with getting the blade parallel with the skin when cutting the meat off.
How do you kill them? I caught some but i threw them back in. I didnt know you could eat them. Are blue gill and sun fish the same thing?
We just put them on ice as we catch them. Some people might use a stringer or another method. With some fish it's good to cut a gill which can also improve taste by getting the blood out of the meat. However there is no need to do this with Bluegills. And I believe Sunfish is a broader category of fish that include Bluegills, etc.
thanks 🤓 subscribed 👍
Glad you enjoyed the video and thanks for subscribing. I have some pretty laughable fishing videos if you hadn't already noticed :)
Interesting way to pull it so the other bones aren’t in the meat, I’ll try it. And all we have here where I’m at is smaller fish
Don't worry about tacking the small ones. Massachusetts Fish & Wildlife says taking smaller ones you catch lets others get bigger. Most ponds are so populated with bluegills that their growth is limited.
That's a good point. I do know a few lakes around here where they just all seem to be half sized and in good numbers. Like you said probably a sign the pond is over populated.
Yes I should have pointed out in the video that you can actually see in the fillet the void where the pin bones were. It's a slick way to do it for sure.
Thank you, nice video, could you make a video on how to cook them
That's a great idea. We do it a little different than most people and it turns out fantastic. Glad you enjoyed the video and thanks for the input.
Nicely done!
Thank you!
Definitely appreciate you sir
Thank you, I appreciate it!
Do you use a 7" blade or 6"?
It measures 6 inches. This is an older knife, but I like it because the blade seems to be a little thinner and I can get a little flex in it when filleting. Might just be thinner from over use but if you can get one that you can flex a bit, it seems to work better. I've had similar knifes break when giving too much flex so you have to keep that in mind. Thank you for the comment!
WIll this technique work on crappies?
Yes. This technique works well with Crappies, other Sunfishes and also Perch.
@@clarkthesharkfishing Thanks for the reply! I'll definitely give it a try.
@@lelandcheng7390 You bet! Thank you for you viewership and question.
I use that method of pulling the fillet over the pin bones on almost all fish, ocean and freshwater. But you still should feel the middle of the fillet after, as sometime you might have sliced a couple of pin bones, and they will need to be cut out.
Right on! Nice point you made.
Being a son and grandson of the South I've ate my fair share of shellcracker AKA bluegill and I have to say I never knew you could fillet one with my grandfather would catch them by the cooler ful from a place called tensaw River in Alabamal when they fried them they had bones and almost choked to death on several occasions 1976 lol were they doing it wrong chop it off the heads them milling them and frying them but I have to say they were some of the greatest memories I ever had of my grandfather and they always said eat it with light bread in case you got a bone caught in your throat funny funny memories.🇺🇸
Great story and memories to last a lifetime. Thanks for taking the time to share!
@@clarkthesharkfishing 👍
I like the way you work the fillet off the little pin bones at the top of the ribs. I imagine you can do that with perch, walleye, bass also? I'll have to try it.
Yes, pin bones are what they are called, you are right. And yes, this technique works great for Perch and Bass. Probably Walleye too, I just haven't caught enough to know for sure. Thank you for the comment.
@@clarkthesharkfishing l lol hi jo no i no no i hi man no no
Exactly how i been doing it for years except i scale them first because i like the skin on for the extra flavor. On bass i skin them after i clean them just like you do on the gills
Ah, I can see how the skin would give them some good added flavor. Thanks for sharing.
I was just wondering, are bluegills and sunfish (a.k.a. "Sunny's) the same fish, or are they different? I was also wanting to know if they bite year-round, or only in the summer when the water is warm?
Bluegills are a member of the Sunfish family. It's my understanding that freshwater Sunfishes also include fish such as Largemouth and smallmouth Bass, Rock Bass, Warmouth, Pumpkinseed, and Redear. I'm not sure about Perch but I do still fillet them the same. Bluegills will bite year round but in the winter or cold water periods the bite can be more subtle and I usually will switch to smaller hooks and smaller bait such as waxworms.
All fish bite year round just differently in cold weather.
It's a snap, when you get good with a electric filet knife. Perfect filet every time.
Nice tip! I'll have to give it a try.
I just tried that for the first time this year kind of fancy but works well especially on the bigger fish
You can eat blue gills???? Never knew tyat
Yes, a very mild flavored fish, one of my favorites.
Bottom line if it walks ,crawls, swims or flies it can be eaten with the exception on a 2or 3 critters out there like vultures never touch. Big chub minnows from the creek are good eating. Craw dads are among my favorite but I never cook them whole I do tails only and they taste exactly like shrimp then.
As you filet do not cut thru the tail end. You can stop just short, flip the filet back over the tail, and do the filet finish. This is faster and you do not have any problem holding the skin as you cut. I use this method on all fish large ocean and small.
That's a good tip. I've tried that before and yes it works great. Thank you for your comment!
grate love it i fish ponds to many stunded small we cull out small ones eath lake to it own do more thank dont read haters
Thank you for your comment and glad you enjoyed the video.
Haters or anyone else can't read or understand your comment.
You waste the backbones. I feed the filets to the kids and I eat the backbones. Thanks for the video I'm going to try it. But I'll be keeping the backbones.
My local wildlife services department wants people to keep the smaller or medium sized fish. We have such a population here that we need to eat the smaller ones.
Yep, I know of a few lakes that have about half sized fish due to overpopulation as well. I can see why in those types of lakes the smaller fish need to be culled out. Thanks for the comment.
My grandpa would cook blugill somehow in a pressure cooker. Bones turned to mush and he just are bones and all...
That is interesting, I'll have to see if I can find any info on that technique. The pin bones are pretty small and even if you miss a few I don't think they will hurt you. It is nice to get them out though, but turning them to mush sounds like even a better idea. Thanks for your comment!
STOP===do we agree that a blue gill is a small fish???? Alrighty then: I saw this in only 1 video: Got it:: Do not scale it--do not filet it==Da -then what?? Discovery--it,,,s a wonderful thing- Getty up and take a listen:: Take a fillet knife or a sharp knife and make 2 cuts on the top fin of the fish. Take pliers and pull out the top fin.. Next make a very shallow cut thru the skin from the back of the head and down to the belly, on both sides Her,e the secret:: clamp the head on a flat board--Da -- Done-- alrighty then:: now take you index finger and slide it UNDER the skin of the fish staring at the top and behind the head. YES-- just your finger--Work your way down on both sides. all the way to the tail; cut the skin off. you can leave the tail on if you want. Now go back and peal back the head and break off--Next take your finger and clean out the internal parts, YES -cook the fish with bones less the head and skin. In a small fish like this there is a lot of meat in the rib cage. you can do this with crappie and or small mouth bass. Zaderian and Buttermilk-- enjoy
Okay, I'll definitely give that a try next time. Thank you for sharing your technique.
I’d freeze those heads for catfish later.
Great idea, catfish love bluegill. I caught my biggest flathead on some bluegill cut bait. Thanks for the tip, I never thought to save the heads.
Just eat it..
🤣
Just fry it whole after gutted
Sounds like a lot of people do that. They remove the head, fins, scales, and guts and fry it up. I'll have to try it. Thank you for the comment.
@@clarkthesharkfishing bone in fish always gives a better taste. The head can actually stay on as well. With blue bill it’s a little too small to fillet and fry. Now sacalait? That’s a good fillet but even then I prefer those while fried
@@eliotartigue6705 Thanks for the info. I'll have to give it a try with a crappie too.
We just scale, gut, and season it. Make some slices on both sides. Fry in oil, makes the rib bones and tail fins crispy gives you that extra crunch. It's really good actually lol
It does sound delicious. I'm going to have to try it next time I catch a mess. Thank you.
The bones still get you but no one realizes until they have to prepare 40-50 of them little sun disks at one sitting. I will say they are tasty. If they were like suckers then I could put them in the blender and make salmon patties only difference is sucker needs seasoning due to their tofu like taste but that means there is a lot of recipe potential for them.
We go fillet partly because of young grandchildren, but there's no bad way to eat bluegills.
Such a waste of bluegill.