A plate of these tasty morsels will disappear in a hurry!

		Freshly caught medium to small bluegills
		Your favorite cocktail sauce

• Fillet three to four bluegills per serving. You want a fairly straight strip of flesh, do not fillet past the centerline of the fish
• Wash all fish strips thoroughly, then place the strips into a bowl or pan of heavily salted water to soak, refrigerated, for at least 1/2 hour
• Rinse fish strips in fresh water and place on the steaming rack of a large pan. Do not crowd the fish
• Steam until just barely done .. you do not want the fish to fall apart. While steaming, the fish strips will curl to a shape resembling that of a shrimp
• Lift fish strips carefully to a serving plate, cover loosely with plastic wrap and refrigerate until ready to serve
• Serve with a prepared cocktail sauce for dipping, or you may make your own dipping sauce by mixing 2/3 ketchup to 1/3 horseradish