Bluegill Perch Cooking?

[littleriver]

OK, OK.. I actually only tried the eyeballs once...

they slide right down... more of an omega three rush than a flavorful snack...

However, this part of a fish is highly prized in many asian cultures....

don't miss the meat at the back of the head though... on small fish you just
cut off the head after cooking and wrap your lips around the back of the head
and suck in.. this will bring most of the flavorful, oily head meat into your mouth...


feels unnatural at first, but with a little practice..........

[TroutCowboy]

omg, my wife would FLIP if i used our electric carving knife (wedding present) to filet fish! but man, did he make it look easy! i might have to shop for one this garage sale season instead.

interesting how he didn't slow down to cut AROUND the ribcage, like i do, instead just cutting right through the ribcage and then cutting them back out. saves a lot of time, i'm sure!

[gpc]

omg, my wife would FLIP if i used our electric carving knife (wedding present) to filet fish! but man, did he make it look easy! i might have to shop for one this garage sale season instead.

interesting how he didn't slow down to cut AROUND the ribcage, like i do, instead just cutting right through the ribcage and then cutting them back out. saves a lot of time, i'm sure!

Trout cowboy, I have never worried about the rib cage. I fillet all my fish and pass them down to my partner with a parring knife to cut out all the ribs. If I am fishing solo I still fillet like this, cut out the ribs after I fillet. I think this is the best way, but who knows? This is just the way I was taught so a little experimenting wont hurt

[tnj8222]

couple weeks ago i saw a older man cleaning and filleting his bluegill and he would cut out the ribcage while cleaning the fish. i tried it a few times but i really like how i do it. cut through the ribs and then just cut them out after. i seem to never mess up this way since i have been doing it for so long now.