Well for my part I would suggest as others have mentioned to filet fish >10" and to scale and remove the heads of those that are smaller and then pan fried.
Too small is a matter of perspective. My kids and I like to catch and eat BG. When we catch a mess we keep most everything but certainly some that most folks say are too small. We filet the larger ones and panfry the smaller ones. When there is heaping plate of them, guess which goes first? The pan fry dinks every time. My bride and I have to pull a couple off their plates to even have some. Dang, if you have never tried pan fried BG or small LMB you are missing out on something worth your effort. We fry them in bacon grease and some extra oil, seasoned with Creole seasoning (Tony's) and coated in cornmeal. mmm.
Last edited by jpsdad; 04/15/20 08:38 PM.
