The Blues

[willy]

Working blues on top water plugs is one of my favorite things.
Blues, smaller ones, say under 28-30 inches are excellent
table fare.
Take them to a Mexican area, or better yet a Portuguese neighborhood and you can sell them immediately for a good price cause they know.
We do it all the time and make up some gas money.
You can bleed them, then stick them on ice.
Fillet them, lightly cut the dark stripe on the fillet and slide it off.
Lay the fillets down, slice a lime and sprinkle some drops on each fillet, spread the drops with you fingers, leave it on for two minutes, pat it dry with a paper towel and flip them over and do the same thing.
Now season them, bread or flour them how you like and bake or fry how you like.
My normal not big fish eatin kids will scarf down as many of these as I catch.
It is really very good.