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A method I've used for several years.
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Thanks for sharing Bill.
Check out Musky's second video on this subject. just more close up video and a couple tips. Great stuff!
Glad this has surfaced again...this is almost the exact technique I use as well. Very well explained and produced...works for many other panfish as well!
HEY MUSKY , THANKS FOR POSTING THIS , very informative and a non messy way of doing this task. I've been using an electric knife for years and will give this method a try soon . REALLY CLEAN WAY OF DOING IT .....
Great to see this, gonna bookmark it. That's a great fillet technique@
@Jeff - I usually eat my 'gills the Asian way, even in the days before I had an Asian wife, but I'll try this next time I get to go fishing :)
Awesome-can not believe that I've been doing it the hard way and the messy way for so long. Can't wait for my next mess of bluegill to filet your easy way!
Thank you! :)
Very good vid on a solid filleting technique. I use almost the identical proccess. With the pin bones, I simply pull the fillet with my thumb and the bones separate from the flesh, then I'll slice down around the ribcage to secure the 'flap' I like the tight cuts immediately behind the head and gills to get more meat. Great job, Bill!
Great vid! Boneless panfish are the only way to go! In my area we have quite an Asian community that just loves to catch and eat Bluegill, but they do not fillet the fish, only gut and head them. Then they pick through the many tiny bones during their meal. Not me. I want to be able to get a nice mouthful of fresh fish on my fork, and not worry about ANY bones.
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