Thread: Size you keep?

What's a good rule of thumb on Bluegill? Is there a length that you all use to distinguish a keeper from a throw back?

Depends who I'm cooking for. My wife like 4 finger to just hand size. I would rather catch 1.25 pound or better, but they harder to clean. Harder to cook too. I been filleting one side off.

I like them hand sized or better. But I fillet everything so I don't have to deal with any bones.

I will keep them 7" but prefer 8 if they're biting good. I fillet them for myself and my family.

While I'm not particularly in the habit of fishing for them ... if I catch any that are longer than my hand, they have been known to end up in the livewell

My hand, from fingertip to base of the palm is 8" long. I clean them according to who's going to be eating them ... filleted for family/friends - scaled/gutted for myself (or filleted if mixed with Crappie).

... cp

All waters are different of course but if the lake is supporting chunky fish I like them in the 8" area.

7" and up - I try to keep mostly females

I try to keep 7-1/2" and up but I prefer to clean 8" because I filet them.

I don't measure them; if it feels like it's got meat on it when I'm removing the hook, it goes on ice.

Originally Posted by Chuckie

I don't measure them; if it feels like it's got meat on it when I'm removing the hook, it goes on ice.

I'm in the same boat. I also judge from the lake. Some lakes just hold better quality fish than others. A giant in one lake might be average in another. Just depends on if I am out fishing for a meal or out fishing for bigger fish and being selective. If I'm for a meal, the lake doesn't matter. If I'm going for bigger fish, I might not even think about hitting one of those smaller fish lakes.

In the end, they all taste great. I don't have an issue cleaning any of them. Smaller fish I tend to scale and then fillet (not skinning) to save a little more meat. Bigger ones, I fillet and skin.