Gutting fish for the first time
Hey there! We were given about 20 fish from the lake today. So instead of letting them go to waste, we are attempting to gut them. This is not trout, the skin on trout is easily handled and the bones are not firm. This is bluegill, it has scales and hard bones. We are attempting to skin it and filet it, leaving the head, innards, and skin on the table and cutting off only meat. Doesn’t look like the grocery store, but it still looks like edible fish.
When fried up the flesh will come off the bone or cook in oven skin can be left on just take off scales