I have a question on how some of you clean Blue Gills. I know how to clean catfish and most fish with some size to them but I found a place on the lake that has some of the biggest (Perch) Blue Gills I’ve ever seen. They are about the size of Crappie. We are going to go tonight and see if we can get a mess of them but I’m not sure if filleting them is the way to go or should I just head and gut them and scale them? If I do that will the skin give them a strong taste? Any suggestions would be appreciated.

Thanks

Rex

if they are big enough, just fillet them.

add a little beer, butter, garlic-salt, and pepper, wrap in foil and put it over some coals for a few minutes.

we usualy scrape off scales, cut of head, gut, clean cook, eat.

410 man, Do they have a strong taste when you do them that way? That was what I was thinking of doing but I've never eaten the skin before.

I've always head/gut/scaled blue gills. I don't think the skin adds a negative flavor. I think it helps because the flesh is so delicate (texture and flavor). Keep the tails on too - they fry up like a tater chip!

Thanks

Trex, make sure all scales are OFF and cavity clean, the skin adds to flavor. Leave tails on, the are BEST part, like crispy chips, . U can skin / filet and cut meat up to 1/2 in or what ever small sizes, Boil in salted water with little crab boil cook for about 3 minutes until firm, then they taste kinda like shrimp=lobster=crab dip in red sauce.