Dad's bass was not the only fishing success on the day. He also upped the
bluegill count to 10, crossing the threshold for a fry - so our dinner plans were set. The bass was filleted and frozen to wait another meal - another day.
Before moving on to the blug story, let us first complete the usual over-documentation of his fine opening day bass.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B7IUhOKh_QPbANj7Vhns36nFfw_oA8Lj8xeIqi4Wfcqvp-QlSLTlQWQRGv29yC6cf7XlbK95n-jo2v8MYASudWzS3eUeCGAUjDWzB2ELgYmMnCXasoUsM-29wmHo8w-HqEK_3xFXvWg4/s320/dads+bass+4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytPOWHC0bAQY1RLS_Fn3883crdlASvZnVWfhucYLjzJnSrN31vMo_2x-D3VkuFczbRDPaShCAe_v8KjSohDHIuj0kGe5fHURIO-cm4xrgMOXk18UtAJ5J0P_WObvWBHo5YSJYaXbR8WSn/s320/Dads+bass+2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCz63uDC4Mk25moc8w8u_XOrUHJ_Ad-wYsaFp5TAF2O3DVUS2NO-l3cuGAp4oW-4SBy36rk8n27YQpRaOybV0uJwHI0Rb4E-kB2iHKfIpclXmzTU8s6tgLsFA1zRuFmkyOpV0j3g-l1DC/s320/Dads+bass+3.jpg)
The blugs were cleaned per my usual preferred methodology, by gutting, de-finning, and scaling the small fry rather than waste anything on "one bite" fillets.
Blugs on death row awaiting execution
A blug-eye view of the executioner
Dad was worried about eating fried bluegills (No... really... he was. I know.) So I thought I'd try an experiment. The blugs were breaded as per my new preferred methodology (dust with flour, egg dip, then coat with Italian bread crumbs - coincidentally the same technique I now
prefer for abalone). Five were fried in oil as usual. The other five were lightly sprayed with oil then put on the grill.
The verdict?
"Excellent. You can taste a difference since cooking in grease adds some flavor, but it is not a big difference and - to the tell the truth - I prefer the grilled." - SJW
A perfect grilled blug fillet - filleted after cooking, by simply lifting out the bones.
Rail House IPA, garlic rice, baked potato, blugs. A fine repast.