Bluegill, red breast, shellcracker, etc bream clean just like any other small panfish...if big enough you can filet them, most just knock the scales off, lop the tater, get the guts out, and after a good rinsing, they're ready for a little brown jacket in 350 deg peanut oil, or get as many as you can get into tubs, etc and get them in the freezer. Just like any other fish we wear out here (bass, crappie, catfish, etc), add a little shot of salt to the water the fish are sitting in in their tubs, and freeze 'em. Fine eats with homemade slaw, hush puppies, homemade fries, cheese grits!
We caught about 90 bream last Sat, slung a handful back, brought back 72 to the house, cleaned them Sunday after being iced down all night...may fire up one of the fish cookers this wknd, but I gots to work so kinda playing it by ear.
Little food for thought when freezing fish...the one gallon plastic, rectangular or round, Neapolitan or single flavor ice cream containers with plastic lids work great for freezing bream, smaller crappie, crappie filets, bass filets, etc. I usually put about 15 or so in each container, always add a little shot of table salt in with the water, and freeze 'em. When you ain't got a crowd to do a fish fry for and only two/three folks, you don't have to thaw an ungodly amount of fish at any given time to feed just two/three.
Here's one I use when I do my steaks. I got it from my dad who got it from my grandmother. Only thing I have found out is that lodge used the SK back in the 50 ' s for the skillets. I figured if it was lodge it would gave some other markings. Anyone know?
Just finished eating. Tried a couple things after reading up. Turned out amazing
