Eating trash fish...

[throttleplate]

On 4/24/2022 at 6:01 PM, soflabasser said:

they are relatively low in methylmercury, unlike sharks, swordfish, and kingfish which have some of the highest concentration of methylmercury of any fish.

dont forget to add everyday plastic thats been broken down and plastic pellets that have been found in many ocean fishs stomachs.

The pellets come from shipping containers that have been lost at sea containing the pellets that are used in the process of being melted down and made into water bottles, toys.........

[hokiehunter373]

On 4/19/2022 at 12:38 PM, hokiehunter373 said:

Anyone that craps on a suggestion to eat bluegill has never ate bluegill.  There's not many fish that taste better.

My kids LOVE this crap fish... 

 

 

You can't see my daughter because she's just on the other side of her brother putting the prepped fish on the paper towels.  They both absolutely love helping dad cook the fish they catch.  Needed to get them cooked up just so they weren't sitting on ice/in the fridge any longer.  Wasn't preparing to actually eat them with dinner.  Kids just HAD to have a taste of one so I obliged.  Next thing you know only bones are left and the kids are still screaming for more lol.  Couldn't make me happier.

 

I'm a MD guy and I honestly think the sweetness of bluegill meat reminds me of crab meat.  Or maybe it was just me having to pick them last night so the kids didn't get any bones lol.  Regardless, I'll be happy any time the kids want me to take those suckers home to eat.

[gim]

8 hours ago, hokiehunter373 said:

Regardless, I'll be happy any time the kids want me to take those suckers home to eat.

Do you eat the fins and scales too?

[cyclops2]

Never had fillet with  scales.  Cost too much money in the up scale restaurants.

[throttleplate]

i ate bullheads back in the 60,s. I didnt know any better, we were poor. Dad made a whopping $55.00 a week back in the 60,s.

[BayouSlide]

We enjoyed fried bullhead growing up...it was a nice change from trout, which we had often. Another nice change was fried yellow perch on occasion during ice fishing season. Otherwise, it was all pan-fried brown and brook trout. Trout, trout and more trout. ?

[hokiehunter373]

On 4/29/2022 at 8:40 PM, gimruis said:

Do you eat the fins and scales too?

No. Those fish are scaled. Fry whole then peel the fins that are left after frying. Doing it that way pulls out a lot of bones 

[hokiehunter373]

Kids crushed um last night 

[gim]

2 hours ago, hokiehunter373 said:

No. Those fish are scaled. Fry whole then peel the fins that are left after frying. Doing it that way pulls out a lot of bones 

Gotcha. Are they not big enough to filet?

[DitchPanda]

2 hours ago, hokiehunter373 said:

Kids crushed um last night 

Looks yummy..."trash" fish fry time!

[hokiehunter373]

35 minutes ago, gimruis said:

Gotcha. Are they not big enough to filet?

They’re plenty big enough for that I just suck at it. I need to get one of those electric filet knifes so I don’t have to scale them before fileting

[DitchPanda]

1 hour ago, hokiehunter373 said:

They’re plenty big enough for that I just suck at it. I need to get one of those electric filet knifes so I don’t have to scale them before fileting

I never scale before I fillet fish and all I use is a standard old rapala martini knife...no electric. I just cut by the gill plate, work down the backbone until I get past the ribs then poke the knife thru and continue down to the tail but don't cut thru the tail, go back and work the meat off the rib cage then flip the whole deal open and take the meat off the skin. I believe its referred to as the Canadian method.

[gim]

2 hours ago, hokiehunter373 said:

They’re plenty big enough for that I just suck at it. I need to get one of those electric filet knifes so I don’t have to scale them before fileting

I hear ya. Sometimes panfish are more like doing surgery than cleaning, especially if they’re borderline keepers. A really sharp knife helps.

[MN Fisher]

5 minutes ago, gimruis said:

I hear ya. Sometimes panfish are more like doing surgery than cleaning, especially if they’re borderline keepers. A really sharp knife helps.

I have two of these - never needed anything else.

[hokiehunter373]

1 hour ago, DitchPanda said:

I never scale before I fillet fish and all I use is a standard old rapala martini knife...no electric. I just cut by the gill plate, work down the backbone until I get past the ribs then poke the knife thru and continue down to the tail but don't cut thru the tail, go back and work the meat off the rib cage then flip the whole deal open and take the meat off the skin. I believe its referred to as the Canadian method.

Good to know. Kids seem like they’re gonna give me plenty of time to practice this year. I just hate wasting meat while I’m getting better. 

[TnRiver46]

7 hours ago, hokiehunter373 said:

They’re plenty big enough for that I just suck at it. I need to get one of those electric filet knifes so I don’t have to scale them before fileting

Electric knives are good for some fish, bluegill ain’t one of those fish

[DitchPanda]

6 hours ago, MN Fisher said:

I have two of these - never needed anything else.

Bingo buddy 

[hokiehunter373]

I've got a Victorinox fillet knife.  Just need to practice I guess