I'm with you, Heronblu. Grew up on 'white perch' and 'brim' in Philly, Ms., of course. If ya'll are filleting all your BG you are missing out. Take the 6-7 inchers, scale, slice about 1/4 inch deep, lengthwise, on each side of dorsal, and fry them crisp. The little bones are like crispy breading. Dont forget fries and hush puppies. yum yum!
