Danny Glista
UKC Forum Member
Registered: Aug 2006
Location: Berlin Center,Oh
Posts: 2424 |
Lots of way to do them up!
Been catching the gills on a pin minnow with wax worms,meal worms and maggots. Silver and chrome in color seems to do the best. If no action,we change to blue and chrome. No weight,just letting the pin jig slowly drift to the bottom with most fish being caught before it reaches the bottom. As you start catching them,the bigger gills seem to always rise up in the water column and feed there. Sometimes just 3 or 4 feet below the ice. It can get crazy when the good gill bite is on!! Fixin them up!!Bluegill cottail,just put some melted butter in baking dish,put in gills fillets and broil them for 15 minutes or until they flake easy. Then put in bowl and into fridge to cool. Then just get the cottail sauce out and enjoy! We broil them with spices and eat them that way also. Bluegill parmason is also good. Also pan fry or deep fry them depending on how we want them done that day.We do it both ways.Also like gill patties,made like salmon patties but use gills instead. Bluegill chowder is also real good. You can find all these recipes online and add or change to your likings. Got a few pics down loading now plus a real quick video of how I fillet one. I think the video is about 45 seconds total. I can go thru a mess of gills in short order. All fillets bone free of course!! Everyone has thier own way of filleting a gill,this is the way I do it!!I purchased a tumble drum to scale them and it has worked out well. Just put in the first batch and get them scaled,remove from drum and throw in another batch and by the time the first ones are done being filleted,the second batch is ready to start on. Gills just taste better when the skin is left on rather taken off. At least I think so. Gonna hit the ice leter today after it warms up a bit!!Later,Danny G.
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Danny G
Last edited by Danny Glista on 02-28-2015 at 02:06 PM
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