Filleting a bluegill is a technique used to remove the meat from the fish while leaving the skin and bones intact. It is a common method of preparing bluegill for cooking, as it allows for the removal of the small bones that are present in the fish.
There are several benefits to filleting a bluegill. First, it removes the small bones from the fish, making it easier to eat. Second, it allows for the removal of the skin, which can be tough and chewy. Third, filleting a bluegill can help to preserve the flavor and texture of the fish.
