You all will think I'm crazy, but after fishing with grandson's all summer and throwing back hundreds of mostly stunted bluegill, I got to thinking. There's a lot of receipes I avoid because they call for fish stock. I have no fish monger from which I can get fish bones. I would be willing to gut and gill the little buggers if they could be put to some use. Seem to me I'm just throwing away good protein. Also catch a lot of walleye in the spring. Could their carcass's also be used for stock?? In the case of the "gills, would I have to trim the meat to keep the stock from becoming cloudy, or could I just toss in the whole fish sans guts and gills?
Any advice/experiences would be appreciated.
P.S. Any big gills go right to the frying pan!