cooking/eating sunfish

I always fillet them, then drakes mix and pan fry. Yummo. Fried tater and onions. Make a dipping sauce with catsup and horseradish. Excellent. I get more gills and sunnys than crappie, but love crappie too.

If the grand kids or elderly folks are eating I always fillet some for them, but for me it's on the bone, leave the tail and throw in any eggs if available. To make the eating easier I cut off the entire ribcage along with the pin bones then I cut down each side of the dorsal fin. When cooking this allows the oil to reach inside the fish and as it cooks it opens up making it easy to peel the meat right off the bones. Now I'm hungry.

"gene"

White Perch are my most favorite but bream are excellent. The hybrid bream I have found to be a little mushy, not crazy about the texture. I avoid ponds that have hybrids in them.