Eating bluegill

Skin on or off?

Skin off, pin bones cut out, deep friend in shore lunch beer batter.

Always skin on!    Pan fried gill with the bones in and scaled are great but even better the next day reheated in the micro.      2 days ago I made a batch of skin on fillets in one of those fry pans with the ribs and only added 3 T canola.   The fish came out looking white and unappatizing but were really tasty especially with HOFFMAN HOUSE SEAFOOD SAUCE.   I will definitely make them again. The consistency and flavor were great.     ( I put a dry rub on them before frying. ) CARPIO 

Scaled, skin on and whole!

My farmers daughter wife says leaving them on and picking the meat off the bones.

I fillet gills and keep the "silver dollars" until we have enough for dinner.