If you've spent any time browsing the web, you've probably stumbled upon countless guides promising "quick ways to get ripped" or "foods to avoid for a shredded physique." Well, I'm here to offer some advice of that kind, but this time it's true, and it involves fishing, not dubious diet pills.
As anglers, we're always looking to up our game. Some of you might lean toward catch and release, which is fantastic. However, if you're curious about which fish I'm about to recommend for both catching and eating, stick around; it's worth it!
Criteria for a Perfect Catch
When I decide which fish to target, I look for a few key qualities. The ideal fish should be abundant, have a fishing season that aligns with my chosen date, be easy to find, and, most importantly, taste great out of the frying pan.
This criteria applies to numerous freshwater fish in North America. Still, there's one fish that stands out as the easiest to catch and a delightful meal – the Lepomis macrochirus, also known as the bluegill, bream, and sunny. This fish has been a favorite among dedicated bait and tackle enthusiasts who relish the thought of filling a 5-gallon bucket with bluegill and hosting a good old-fashioned fish fry. Just imagining it makes me crave the aroma of hot oil!
Why Bluegill?
So, why do bluegill top the list for catching and eating? First and foremost, they are everywhere – in lakes, streams, rivers, ponds, and even puddles. Their adaptability and resilience make them a common, and they offer liberal bag limits and a year-round season.
Catching Bluegill
Catching bluegill is straightforward. These fish are not picky eaters; they'll devour just about anything, especially in less-frequented local ponds. You can drop a bare hook in the water, and they'll bite. Bluegill are known for their aggressive takes of just about any bait, making them easy targets for anglers of all levels.
As for bait, the options are abundant – crickets, worms, grasshoppers, or anything resembling a bug that you can thread onto a hook. If you're up for a challenge, try using small bucktail jigs or even fly fishing tackle. Reeling in bluegill with a light action fly rod is an unforgettable experience.
Cleaning and Cooking
Now, let's dive into cleaning and cooking. Start by heading to your backyard with your freshly caught bucket of bluegills, or any suitable spot that you don't mind getting a little messy. Scaling the fish may sound tedious, but it's simple. You can make your own scaling tool using a scrap piece of wood and a bottle cap or use a butter knife for quick and easy cleaning.
Next, gut the fish. This step is simple and requires minimal skill. Cut the head and gills off at a 45-degree angle from the top of the head to the pectoral fin on the underside, leaving the meat on the top of the back available for frying. Removing the guts should be easy; they'll slide out without much effort.
With your cleaned bluegill, it's time to heat up the oil. Vegetable oil is a solid choice due to its affordability and flavor. However, if you want a different taste, try olive oil.
Season the fish with the basics – salt, pepper, and garlic. Dip them in flour or an egg wash and then flour, repeating if necessary. Ensure the entire fish is coated in the crust. Heat the oil in a cast iron pan on medium to high heat until it shimmers. Fry the fish until they're browned on both sides, sprinkle with Old Bay seasoning, and you've got yourself some mouthwatering fried bluegill.
You can enjoy these delectable fish medallions by flaking off the flesh from the bones and savoring each bite. Alternatively, flake the meat and use it in tacos – both options are delicious and perfect for family gatherings.
With bluegill being accessible, scrumptious, and lack any sort of fishy taste for those picky eaters, I want to challenge everyone to give it a try. It's fun, rewarding, and a great way to fill the gaps between hunting adventures. Happy fishing!
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