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Joined: Jan 2009
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Moderator Ambassador Field Correspondent Lunker
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Moderator Ambassador Field Correspondent Lunker
Joined: Jan 2009
Posts: 28,537 Likes: 844 |
Jeff, here's how my grandmother cleaned (and cooked) bluegills.
Scale. Remove head and guts. Coat with seasoned flour (black pepper to taste was mixed with the flour and a bit of salt). Fry in Crisco. Peel off skin and pull out fins, peel meat away from skeleton. Eat.
She (and I) can have a fish skeleton that looks like one in the kids cartoons.
If I filleted them she would say that I was wasting too much meat.
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