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NEIA | You could try canning them. Bluegill would probably be great. We do that with the y bones that I cut out of the Northern Pike I catch in the summer. Pack them in a jar and pressure can them. They taste great. A real mild tuna flavor. Some jars get a little liquid smoke. They keep forever, but they don't last all that long here. Use them just like tuna, in salad or make a patty and fry them till crisp on the outside. Wait till you get a bunch in the freezer and make a canner full.
https://www.youtube.com/watch?v=fZbNN_CqQ5E
Edited by TJH 4/13/2020 18:06
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Bluegill salad
