When a bluegill is that big, how do the filets taste?
As an example, you know how when you get some fried chicken, and the legs are skinny but the meat tastes fine? Then you get a leg from somewhere esle and the thing is huge but tastes funky?
Excerpt from Robert Crais' "The Monkey's Raincoat:" "She took another microscopic bite of her sandwich, then pushed it away. Maybe she absorbed nutrients from her surroundings."
