If you haven't tried fried sunfish on-the-bone you're missing out! I consider them to be among the best eating fish there are. They're also highly sustainable and it doesn't take anything near the 50-per-day limit VA prescribes in the regulations. A dozen does 2 people very well.
Scaled/gutted fish taste a lot better than fillets, period. It's more work, but there's just something about it if you haven't tried it yet. Plus, it wastes a lot less with smaller fish like sunnies. I state all of this knowing that the (what Beth and I call) "fish-arrogant" reading this forum will be frothing at the mouth at an opportunity to demonstrate their 50 years of passed along, toothless fishing "wisdom" by proclaiming that any fish ain't big enough to fillet ain't big enough to keep, but they (or you, if it's you) are idiots. I like skin and bones on the fish I'm eating -- so go pound sand ;).
Anyway -- it doesn't get much better than catching feisty sunfish on a 81F, sunny day on your canoe and then taking home a full stringer of delicious fish that you can enjoy that evening when you're tired and ready to lay around ;). We usually go for the "Andy" breading, but I've heard Italian spice varieties are good as well. We need to experiment more.
It can't be beat this time of year folks!
Gene
http://www.tpfr.org
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