If you really want to make use of your small bluegill you can them. Gut, dehead, and scale small bluegill. Cram them into sterilized, wide mouth pint jars and pressure can them for 75 minutes at 11 psi. Eat them on crackers just like sardines for the rest of the year.
Sounds like something Ken (catmandoo) would do.
Hey! I resemble that remark!
That is a great way to preserve fish for long periods of time. It works especially well with bony fish, such as pike, suckers, etc. The amount of time in the pressure cooker essentially disintegrates the bones -- like commercially canned salmon.
Good eatn'
Ken
