Bluegill

Q: Can you eat Bluegill?

Mild, sweet white flesh with fine texture and very low fat; one of America's most popular panfish for the table. Ideal pan-fried whole with cornmeal crust or deep-fried in strips.

Q: How big does Bluegill get?

Bluegill can grow up to 41.0 cm long and weigh 2.2 kg.

Q: Where is Bluegill found?

Native to the eastern and central United States from the Great Lakes basin south to the Gulf Coast and Florida. Inhabits weedy lake margins, ponds, and slow river pools; introduced extensively across western North America. Estuaries

Q: Is Bluegill endangered?

The conservation status of Bluegill is Least Concern according to the IUCN Red List.

Q: What family does Bluegill belong to?

Bluegill (Lepomis macrochirus) belongs to the family Centrarchidae (Sunfishes) in the order Centrarchiformes (Sunfishes).

Abstract

Often the first fish an angler ever catches, the bluegill is the most common sunfish across eastern and central North America. Its deep, laterally compressed body carries six to eight dark vertical bars, a black opercular ear flap, and a breast ranging from yellow to bright orange. Native from the Great Lakes to the Gulf Coast and Florida, it inhabits weedy lake margins, ponds, and slow river pools and has been stocked far beyond its original range. Despite reaching only about 41 centimetres, it is a voracious predator of insects and a spirited fighter on light tackle. Its mild, sweet, fine-textured flesh makes it one of America's favourite panfish, and the species is assessed as Least Concern.