MW Mobile Blog

For friends, family and the random search engine visitor. This blog started as an experiment in mobile blogging from my Palm TREO 600, 700, Prē, HTC Evo, Samsung 5, Pixel 3, Pixel 6 Pro. Now it serves as a simple repository of favorite activities. Expect bad golf, good fishing, great sailing, eating, drinking, adventure travel, occasional politics and anything else I find interesting along the way including, but not limited to, any of the labels listed here...

Saturday, May 22, 2010

Fish Fry Grill

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.

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.

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