Once both fillets are off of the fish. This method comes in handy especially if the fish are a bit on the small side. Don’t worry if you don’t get this perfect at first. 3. Rinse the fillet with water, then store it on ice for later use. 4. Fillets should be cooked quickly at high heat, while whole fish can cook longer at moderate temperatures. While holding the skin, cut in the direction of where the head used to be. Put the foil with the bluegill onto the grill. Use your fingernail to push down on the skin then fillet along the skin and meat pushing down with your knife. [12] X Research source Thanks! Now that you know how to fillet a bluegill or sunfish. Repeat for the other side. This takes a little bit of skill to feel for the ribs but you will figure it out. Sunfish / Bluegill fillets--11 pound box--headless, scaled, skin on frozen fillets. Hold the knife crosswise across the fillet and insert the knife between the skin and the flesh. And if you have scaled more than a few, you will probably not miss the inevitable spine pokes I seem to get in the process. Go along the ribs until you get to about this part. 4:04. You can use a bottle cap to get a better grip on the skin if you need to. Coat a large square of heavy-duty aluminum foil lightly with oil. The lake has a world class musky and smallmouth bass population alo... How to tell the difference between a mature doe and a fawn/button buck. Make a shallow diagonal cut behind the pectoral fin, angling forward over the head. This method comes in handy especially if the fish are a bit on the small side. How to fillet a bluegill or sunfish Check out how I fillet a bluegill or sunfish. The thought of filleting them seemed odd to me at first as these are not big fish. So that's how it's done, at least in LSPland. Heat a gas or charcoal grill to medium. 4. The first thing you need to know about filleting a sunfish is that what looks like you should cut and take home is what you throw out. Fresh Bluegill and Pumpkinseed fillets, ready for breading and frying. Notes: This Broiled Bluegill Fillets is a very affordable dish. 5. When you have a larger fish, the tail-to-head method of filleting can be a little awkward. Neither scaling nor removing the head is necessary. Rinse in some cold water until all the floaties disappear. Put the fish fillets into the center of the foil. Pay attention here. Place the sunfish fillets in the pan and cook them for about three minutes on each side, until the meat is flaky and the outside is golden. It’s … Most years, the walleye action on the Detroit river starts to slow down during the middle of May into early June. Family Name: Centrarchidae. Start to work the fillet off the bones. of vegetable oil and 2 tbsp. Once December arrives in Michigan, most hunters start thinking about stocking up the freezer rather than chasing that big buck. They go by myriad names – like bream, sunfish, blue bream, sun perch, blue sunfish, sunfish, sunperch, coppernose, copperbelly or bluegills – and are over-looked by many due to their diminutive size. How to Fillet a Bluegill or Sunfish: Step-by-step instructions on how to clean one of the best-tasting species of fish on the planet. Once you've worked the fillet off the ribcage, remove it from the body by cutting along the belly. One little point to make. You are good to start up the oil. Mark mentions it when he does the second side in the video, but rather than making the first cut straight up and down, I like to angle back to get more of the meat on the side of the head. You will get almost all of the meat off of the bluegill and zero bones when using this method. Get out there! Go along ribs. 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