I miss my freshwater fishing days in southeastern Michigan. Out here in the east coast, almost everyone shuns a nice mess of breaded up pan-fish. I love a nice striped bass, or flounder, but there is something amazing and nostalgic about a bucket fill of bluegill and pumpkin-seed fillets.

I love your use of the carcasses too. Have you ever tried boiling them to make a stock or sauce of some sort? I never have with pan fish, but I was wondering if it could be done?