All that remains after you have finished is just the bones and head. Bury them in your garden and grow tomatoes!
Be sure to rinse well to get all the scales washed out of the pan.
A big bowl of bluegill fillets takes a lot of work, but I have did this for over 40 years and I am good at it. You can be also.
First step----I always scale the fish.(In this case Linda did that for me) We use a spoon with a sharp edge to remove the scales.
After you get the fillet off, then turn the fish over and do the other side.
slide the knife blade over the rib cage, and down to the belly, and take the fillet off the bones.
Start in back of the gills and make the first cut, then cut along the back and separate the flesh from the bones.
Having a razor sharp fillet knife is essential and having all the scales removed in order to leave the skin on. Leaving the skin on the fillet holds it together.
The picture above is my wife Linda helping me clean fish. She does a great job too!
This is a fine bunch of fish. They are just the right size to make good eating!
