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 Posted By: Cook Chatty Cathy 
Jul 28  # 16 of 35
By the way I eat bluegill just as you described, and I was wondering why you would filet them.

Another thing I have been wondering about (sort of related but not) is I always skin my Catfish. Do you also skin yours? The other day I bought some frozen catfish from the store that still had the skin on, Yuck pewwie I hated it! I figure if ya' want something done right do it yourself!!! Got to go fishing for my own Catfish now, no more store bought!
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 Posted By: Mama Mangia 
Jul 28  # 17 of 35
Ok - 6 1/4 lbs.
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 Posted By: KYHeirloomer 
Jul 28  # 18 of 35
Y'all know why we're all such great cooks? Because we suck as mathamaticians

I'm gonna let this go overnight to see if anybody comes even close. And then I'll reveal the answer.
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 Posted By: Cook Chatty Cathy 
Jul 28  # 19 of 35
:mad: YA' MEAN TO TELL ME 1 LB. 4 OZ. IS WRONG :(

DARN I MUST REALLY SUCK AT MATH:D YOU GOTTA BE RIGHT & THAT IS WHY WE ARE SUCH GOOD COOKS, I HAD BEEN WONDERING ABOUT THAT FOR YEARS:eek:

IS IT MORE LIKE 50 BLUEGILL FILETS = 1 LOUSY POUND OF MEAT!?!
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 Posted By: Mama Mangia 
Jul 28  # 20 of 35
Sure - it's probably just a lousy can of anchovies - not even sardines!