wrote:
OK, here is the deal. I live on a lake and feed the bream off of my
pier, mostly coppernose and blue gill. They are really nice size and
I would like to get in the habit of catching a few for supper each
day, but need to find a simple way to cook them.

I have tried filleting them with both an electric and conventional
fillet knife, then pan frying them in olive oil. This is my preferred
method for taste. The problem with filleting them is that it yields a
pretty small fillet.

I am thinking that I would like to scale them, cut the heads off, gut
them and throw them on the grill. Has anybody tried this with any
fish about the size of a bream? If so, I would like some suggestions
on flame settings and approximate cook times. Also, any spices you
might add for flavor.

Thanks



Most of the time,, i do just that, scale them, chop the heads off, then
gut them,, that is all that's needed for cleaning bream,, before you eat
them, just pull the top fin out,, a lot of bones comes with it,, there
is not much meat along the ribs,, you might want to cut the rib cages
out, and the little meat that comes off with them, your really not
loosing much meat, and makes eating them much simpler

Bream skin actually adds to the great flavor of bream,, even when I
fillet them, I leave the skin on,, just scale them prior to removing
their heads or filleting them.

--
Rodney Long
SpecTastic Wiggle rig
Formally the Mojo Wiggle rig
http://spectastictackle.com/