I don't think I've ever timed myself to see how many bluegills I can filet in an hour. Maybe I'll check next time I keep a cooler full.
I agree with you on fileting all the fish I catch - even bluegill and trout. It's just so much easier to deal with the bones when cleaning the fish instead of trying to pick them out on the plate.
I don't filet bluegills skinless though. I just scale them with a butter knife and then filet them. I do crappie the same way. The skin doesn't give any bad flavor. I will take the skin off catfish or white/yellow bass because it has a strong flavor.
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