FS Digest

I’m just getting into fishing with my kids. Mosty catching bluegill. A lot around the 6” size. At first I assumed they were too small to keep but now am seeing online that people enjoy keeping and cooking bluegill. What do you think is a good size to keep? I haven’t cleaned / gutted a fish in years so I need to learn how to do that properly too.

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by JCash55

Ben Bragg Loc: Dayton Ohio

6 inchers are on the small side but definitely able to be filleted

Rock Hound Loc: Southeast Minnesota

I agree with Ben. 6" is a size you can keep and eat, although on the smaller side of the spectrum. I personally like to keep the 7.5" - 8.5" to eat.

When they get to be about 9 inches and bigger I let them go (not that they are not good to eat), because they are getting in that area that are more rare, and they won't get to be a trophy if we don't let most of those bigger fish go (just my philosophy - to each his own). I realize size of big sunfish really depends on the water you are on. In Minnesota, it takes many years for a sunfish to get to 10"+.

bapabear Loc: Blaine, Washington

When I was a little pup, my dad said, "If you keep it you clean it. I got to where I could wip through a bunch of 4 inchers in a hurry. I am not recommending keeping fish that small, but at age 10 they did not seem that small. We all learned how to remove the bones from those little critters and enjoy the silver dollar size piece of meat along with the crispy tail. Here is he method I used back then, and still use if I am not fileting the fish. Scale fish. (An electric scaler makes the job easy) Cut the fish from the top. Cut at an angle to get the thick shoulder piece of meat, then turn down just behind the gill, Cut just through the back bone. Place index finger into hole while holding head. Tear the head off pulling down and opening the gap with the other hand. With a few tries, you will remove the head, gill guards, lower front fins and guts with one quick move. The guts will still be attached to the body through the digestive track. Stick a knife into the anis and slice open the gut cavity and all will come free. Run your finger or a knife down the membrane along the inside of the vertebra and remove the blood. This is quick once you get the hang of it, it provides the max amount of meat which is important with a four inch fish. As I mentioned in an earlier post, keep a clean needle nose around to remove potential bone stuck in throat.. This works well on trout also. As a side note, now days, if I can not filet it, I don't keep it. Six inch is minimum filet size. That is a big bluegill around here.

Whitey Loc: Southeast ohio

Good advice so far yeah when I was a kid we kept bluegill about that size but we always scale the fish. pretty much cleaned them like bapabear said an yes with small kids ya got to watch the bones 👍 dont forget pics 😁

Ibclyde Loc: Cloverleaf Lakes Wisconsin

Well……..
A can of sardines is okay so…….,

Just saying

Asente Loc: Live in Saugerties, NY

Depends on if you’re Chinese or not.

Ben Bragg Loc: Dayton Ohio

I’ve had friends with Korean wives. They kept everything
Ground these little o Ed into some kind of paste and served it with Boc Choi and hot pickled green onions.
Pretty tasty . Not something I’d want to eat every day but still good

W-D45 Loc: North Central WI

A little different than most. Great fillet method! I hope it helps.

https://www.youtube.com/watch?v=L17XV6URJ9s

https://www.youtube.com/watch?v=L17XV6URJ9s

nutz4fish Loc: Colchester, CT

Got a tip from a farm guy about C&R many years ago. " Your prize hog belongs in the breeding shed, not on the table" . Sage advice.