Cooking Bluegill

[Kicknbass]

I always skin the blue gill and googleye. Take your fillet knife and cut across the back just behind the head but in front of the dorsel fin, then split the skin from the cut to the tail along the dorsel on both sides, take a pair of pliers and pull the skin of each side, cut off the head and pull off the dorsel and other fins and your done. I don't tak the time to gut the fish. Normally when you take the head off, I cut the bone and pull and the guts come w/ the head. I have found this method to be faster than scaling or filleting the fish.