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Great whitefish! Grill, fry , or bake!
Bluegills are found in most North American waters and are often the first fish that young anglers catch. They don't get large. A 1-pounder is very big, so smaller ones are often cooked whole after being scaled, beheaded, and gutted, but they are sometimes filleted. The meat is white and flaky and can be sweet.
There are many ways to cook bluegills, with pan frying probably most popular. Bluegills are part of the sunfish clan, and many of the other sunfish species are equally good table fare and prepared in similar ways.
Bluegill have tiny, brittle bones that can easily cause problems for the chef and the person eating the fish, so before you start cooking, it’s a good idea to either descale or debone and fillet your fish, being careful to remove all of the tiny bones that may break off in the process. The easiest way to get the job done is to use a sharp knife to facilitate the filleting, descaling or deboning of your fish. Once your bluegill are free of bones or scales and ready to be turned into your next favorite meal.