Bluegill fillets bring a tender, mild freshwater fish to a classic fish-fry dinner. Their smaller size works well with a light coating and familiar sides.
Product details
Approximately 1 lb bag
Bluegill fillets
Wild-caught in the United States
Serving suggestion
Serve with coleslaw, potatoes and lemon, or pan-cook with a light dusting of seasoned flour.
Preparation
Thaw in the refrigerator, removing any vacuum packaging first. Pat dry, season and cook with a method suited to the cut and thickness. Cook raw fish to 145Β°F in the thickest part.
