Thread: cooking bream

Try this guys. Fillet or skin, which ever, then put them in a zip-lock bag with 1/2 bottle of tobasco sauce and a little lemon water. Let them sit overnite in the fridge, THEN grill, fry, or bake. Wow!!!!! Not as hot as you would think, and it really gives you another way to enjoy these little guys. Goes down good with a cold adult beverage or a cold glass of sweet tea, some greens, corn bread, black-eyed peas, fried corn, and you're good to go. Try it, you'll like it. JJ

I fillet everything I catch and keep. I love gills just about any way they are prepared.

I ve been eaten fried whole for to long to change........Plus several of my neighbors would considered it down right un-sociable if they were invited to a fry ...and couldn't eat em crunchy tail first...So we just gonna keepon cut the head off after scraping them....I do like to soak em over night in milk and Crystal brand hot sauce!!!!!!!!!!!!!!!!!!!

Grilled bluegill, crappie and other panfish are great. For a change, I sometimes brush on a thin coat of BBQ sauce or a mix of soy sauce / liquid smoke.