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Sunfish vs Bluegill: There’s Really No Debate

Bluegills are the MVP of the sunfish family due to their easy access, aggressive nature, and delicious table fare


By David A. Brown



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If you’re wondering about sunfish vs bluegill, there’s something we should probably get straightened out right off the bat. Run a background check on bluegill, and you’ll see they’re actually a member of the sunfish family—a diverse clan widely distributed through North America’s fresh waters. This group includes well-known and commonly targeted species like redear, red breast, green, spotted, and longer sunfish, along with fliers and pumpkinseeds. However, most anglers consider bluegill the sunfish MVP.

Biologists know them as Lepomis macrochirus, while regional nicknames include bream, sunny, and inaccurately, perch. By any moniker, the bluegill enjoys top-shelf status among its sunfish kin. So, in case you get into a heated debate at fish camp about sunfish vs bluegill, here is everything you need to know to debunk your fishing buddies.

Appearance and Identification

A boldly photogenic fish, the bluegill takes its name from the blue tones accenting the lower portion of its jaw and gill covers. The deep, flattened body draws to a blunt head, with a relatively small mouth slanting downward, but not reaching as far back as the eyes.

Bluegill have a short, broad ear flap that’s dark blue/black, while their typically greenish-brown sides hold several dark, vertical bands. During the breeding season, males become bluish-green with darker bars and bright blue tones on the head and rusty orange chests. In any season, females are usually lighter in color.

We aren’t putting down the other sunfish, as many boast catch-worthy size and aggression. But there’s a reason Texas A&M’s AgriLife Extension touts the bluegill as the most common forage fish stocked in southern farm ponds. Growth rates, spawning success, and bass appeal certainly matter here, but for anglers, the bluegill brings a lot more to the table.

For clarity, the sunfish family also includes the black bass gang, along with the ‘tweener species, like black and white crappie. To keep it apples-to-apples, we’ll focus on why bluegill tops the family’s more numerous branches, casually known as panfish.

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Availability & Access

Native to much of the eastern and central U.S., stocking and other introductions have enabled bluegill to find their way across the country and into Hawaii and Puerto Rico. The U.S. Geological Survey states the bluegill’s native range as the St. Lawrence-Great Lakes and Mississippi River basins from Quebec and New York to Minnesota and south to the Gulf, as well as the Atlantic and Gulf Slope drainages from the Cape Fear River, Virginia, to the Rio Grande, Texas, New Mexico, and northern Mexico.

It is important to note Florida also has a native subspecies known as the coppernose bluegill (L. macrochirus purpurascens) that’s commonly raised and sold for southeastern pond stocking. During the breeding season, a male coppernose displays a purplish head and a copper-colored band across the head above the eyes.

“I think bluegill is the (sunfish) species that people fish for the most due to its widespread range,” said Allen Martin, Regional Fisheries Administrator for the Florida Fish and Wildlife Conservation Commission. “You can catch them just about everywhere.”

As Martin notes, the green sunfish (aka goggle-eye, rock bass, or branch perch), while not present in Florida, also boasts a nationwide distribution, second only to the bluegill. The two often occur adjacently, but in terms of angler access, the green sunfish tends to spend more time deeper, while the bluegill may feed from inches of shoreline water out to deep weed beds in 12 feet or more.

As for water bodies, the bluegill shows tremendous diversity by thriving in everything from large natural lakes to reservoirs, rivers, and even retention ponds. Storm drains and seasonal overflows always seem to boost the bluegill’s expansion. Ideal for land-based anglers—especially kids and beginners—bluegill often show themselves around shallow vegetation, docks, sea walls, and open water along lightly trafficked shorelines.

Tips and Tactics

Schools of 5 to 10 bluegill are common, while larger aggregations can occur, especially during prime feeding scenarios. Sight-feeding omnivores, these premier panfish consume aquatic vegetation, zooplankton, insect larvae, insects, invertebrates, fish eggs, minnows, and other small fish.

“It’s pretty simple fishing and one of the first fish you take a kid to catch”, said Martin. “From an angling standpoint, they bite pretty regularly and eat a wide variety of baits.”

When it comes to targeting these gluttons, anglers equipped with small hooks, split shots, bobbers, and their choice of crickets, earthworms, or bread balls will fare well. While those seeking higher sport may use small jigs under slip floats, tiny crankbaits, jerk baits, and flies (insect patterns and poppers). Through the ice, a tiny tungsten jig tipped with maggots is the ticket.

Want to find out if your area holds bluegill? Chum the water with pieces of sliced bread. The turtles and ducks will eventually grab their share, but bluegills are not bashful, so look for the swirls and pops to judge quality and quantity.

“Bluegill will fight super hard for their size, often spinning in circles and wrapping an angler’s line on vegetation or brush,” said Minnesota guide Brian “Bro” Brosdahl. “That makes them a formidable battle on light line.”

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A Worthy Target

While loads of smaller bluegill provide nearly non-stop fun for kids with cane poles or spincast tackle, serious anglers willing to put in the effort can find hefty “eater” size ‘gills in open water and through the ice. The U.S. Fish & Wildlife Service says 7 1/2 inches is a common size, but ‘gills in prime growing scenarios may reach 16 inches. The IGFA all-tackle world record was a 4-pound, 12-ounce whopper caught on April 9, 1950, on Alabama’s Ketona Lake.

In terms of size potential, redear sunfish (aka Shellcracker) may exhibit regionally superior growth. Arizona’s Lake Havasu comes to mind, with the IGFA all-tackle world record standing at 6 pounds, 4 ounces (caught May 4, 2021). On average, though, bluegill can hold their own against redear.

Here’s a quick way to distinguish the two species: the redear’s dark ear flap includes a red border, and the sides have more of a golden, often speckled, coloration with vertical banding much fainter than that of a bluegill.

Table Fare

Bluegills offer delicate white meat second only to the crappie in the panfish options. For optimal quality, keep your catch fresh on ice until cleaning time. Brosdahl urges anglers to release the larger bluegill for spawning and nest-guarding duties. A limit of medium-sized ‘gills can make for a dandy fish fry. Some filet their bluegill, but old-schoolers scale and gut their fish, then coat in corn meal and fry until golden brown. Hold the tail and pick the flaky white meat right off the bones. Hot sauce is optional, but hush puppies are mandatory.



 

The Biggest Fish of 2023

Lots of angling records were broken in 2023. Here are five of the most impressive catches


By Travis Hall


2023 was a banner year for big fish. We saw a quarter-ton swordfish break a long-standing state record in California, a world record Texas alligator gar tipping scales at nearly 300 pounds, and a shark-bitten “opah” that outweighed the International Game Fish Association’s (IGFA) all-tackle world record—just to name a few. Her are five of our favorite big fish stories from 2023.
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A 500-Plus-Pound California Swordfish

Back in late October, angler Mason Karafa and a crew of three other fisherman were testing out a relatively new technique known as “deep dropping.” The innovative method allowed Karafa to rig a squid to a 11/0 J-hook and send it down to extreme depths. After motoring several miles off the coast of San Diego, Karafa used the deep-dropping setup to hook a swordfish that most people only dream about. When the crew finally brought it aboard, Karafa’s swordfish—which died during the battle—weighed in at an astonishing 520 pounds, toppling the California state record by nearly 70 pounds.
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Massive Alligator Gar Breaks 72-Year-Old World Record

Angler Art Weston and guide Kirk Kirkland have been chasing big gar together for years, and they have dozens of IGFA records to show for their efforts. Field & Stream has reported on multiple they’ve broken over the years, but none more impressive than the 283-pound gar that the renowned fishing duo managed to land while fishing in Sam Rayburn Lake in September 2023. The men were out on a week-long expedition aboard Kirkland’s “Garfish Enterprise” when Weston hooked the giant prehistoric fish on 6-pound test line. He fought it for more than two hours and twenty minutes before landing it. And it’s since been certified as the IGFA all-tackle world record, upending a legendary 72-year old alligator gar world record that was set by Bill Valvardi on the Rio Grande River. Valvardi’s 1951 gar weighed 278 pounds and measured 93 inches long. He caught it while targeting catfish with fresh mullet on a home-made bamboo rod.
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A first-time angler boated the world’s largest “opah” or moonfish back in August while fishing off the coast of California. Beau Leaman was fishing on the Horizon, a charter boat that runs overnight trips out of San Diego, when he hooked into the giant fish. The crew, led by Captain Bill Wilkerson, was targeting tuna in 300-feet of water at the time of Leaman’s catch. The fish would later tip scales at 188.6 pounds, nearly 10 pounds heavier than the IGFA world record. But it’s unclear if Leaman’s catch will actually make the IGFA’s coveted books, due to shark bites found on the fish’s flanks. The IGFA database still lists Joe Ludlow’s 2014 Opah, caught off the coast of Baja, California, as the standing world record.

Unicorn Catch: World Record Opah?

A first-time angler boated the world’s largest “opah” or moonfish back in August while fishing off the coast of California. Beau Leaman was fishing on the Horizon, a charter boat that runs overnight trips out of San Diego, when he hooked into the giant fish. The crew, led by Captain Bill Wilkerson, was targeting tuna in 300-feet of water at the time of Leaman’s catch. The fish would later tip scales at 188.6 pounds, nearly 10 pounds heavier than the IGFA world record. But it’s unclear if Leaman’s catch will actually make the IGFA’s coveted books, due to shark bites found on the fish’s flanks. The IGFA database still lists Joe Ludlow’s 2014 Opah, caught off the coast of Baja, California, as the standing world record.


Regardless of its IGFA status, Leaman’s catch is a rare accomplishment worthy of celebrating. “Shoutout to the angler Beau Leaman for hooking and landing the fish of a lifetime,” wrote Horizon Captain Bill Wilkerson on Instagram. “I, as owner and operator [of the Horizon], have witnessed Opah being caught three times in 40 years. It’s kind a like a unicorn.”

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Tennessee Angler Breaks His Own Blue Cat Record

On June 28, 2023, Micah Burkhart broke Tennessee’s blue catfish record for the second year running when he netted a 122-pound giant while fishing on the Cumberland River. Burkhart, who used a white bass head for bait, filmed the catch and the release and posted the footage to his Youtube page. The Tennessee Wildlife Resources Agency later shared the news of his catch on Facebook, writing that it weighed precisely 122.3 pounds, measured 57.5 inches long, and had a 42.25 inches in girth. Burkhart bested his 2022 state record, which F&S reported on at the time, by just four pounds.
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Idaho Steelhead Record Falls

In October, angler Kyriacos Panayiotou of McCall, Idaho hooked into a record-setting steelhead while swinging a spey rod on the Clearwater River. Panayiotou eventually landed the wild steelhead, measured it with a flexible tape at a whopping 41 inches, and returned it to the river. And the Idaho Department of Fish & Game (IDFG) later declared it a new catch-and-release state record. “At around 30 degrees of a swing, this beautiful wild steelhead buck boiled to the surface and grabbed the fly with authority,” the angler recalled. “The vintage Hardy Perfect reel could do nothing in slowing down this fish… it’s something that I’ll never forget.”

In a press release, IDFG said that steelhead measuring 40 inches or more are extremely rare in Idaho. “Since we have all the trapping data from Lower Granite Dam, we have a good sense of the size distribution of Idaho steelhead,” the agecny wrote. “In a typical year, the number of steelhead in the 40-inch range is less than 1% of the run.” Spawning steelhead must travel more than 400 miles, from the mouth of Columbia River, to reach the Lowe Granite where IDFG does its monitoring.


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CJ Alexander, the Hunter Who Killed a Potentially Record-Breaking Buck in Ohio, Is Now Under Investigation

According to the Ohio Department of Natural Resources, "wildlife officers have seized the antlers, cape, and hunting equipment associated with the alleged unlawful taking of the deer"


By Hayden Sammak


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Amid a recent firestorm of poaching allegations surrounding a deer known as the Alexander Buck — a potentially record-breaking whitetail killed by Christopher “CJ” Alexander — the Ohio Department of Natural Resources has confirmed that they confiscated the deer from Alexander’s possession and have launched an investigation. 

According to a DNR press release obtained by Outdoor Life

Wildlife officers from the Ohio Department of Natural Resources (ODNR) Division of Wildlife are investigating a potential record deer taken during the archery hunting season in Clinton County, Ohio. The deer was reported to have allegedly been taken by Christopher J. Alexander, 28, of Wilmington, on Nov. 9, 2023. 

An investigation was launched by the Ohio Department of Natural Resources after information was provided alleging that Alexander failed to obtain the lawfully required written permission prior to hunting on private property. 

While the investigation continues, Ohio wildlife officers have seized the antlers, cape, and hunting equipment associated with the alleged unlawful taking of the deer.

As detailed in an earlier piece published by OL, Alexander claims to have legitimately harvested the potential record breaking buck on Nov. 9, 2023 within the boundaries of a 30-acre property owned by his sister. However, the location of where the buck was killed is now under question.

Some hunting forum posters have pointed out that Alexander says he recovered his buck during the daytime, however all the published photos of the deer were taken at night. Alexander told OL that he and friend Cory Haunert had waited for Haunert’s girlfriend to get off of work before taking pictures, since she had a quality camera. 

Ohio’s Buckeye Big Buck Club secretary Mike Rex gave the buck a green score of 206 7 / 8 inches. With that preliminary score, the buck would have the potential to be the number one typical whitetail taken in the state of Ohio, and the number three typical whitetail taken in North America. 

However, due to the Boone & Crockett Club’s common base rule, it’s unlikely that the rack would have earned such a high score in the B&C books (the G-2 and G-3 tines on the left antler appear to share a common base). But besides the scoring questions, there are now significant legal issues surrounding the rack and Alexander’s hunt. 

According to Section 1531.201 of the Ohio Revised Code, anyone found guilty of illegally taking a deer over 125 inches gross score shall be ordered to pay a special restitution fee in addition to any restitution value established in division rule. This additional fine is calculated using the following formula: ((gross score – 100)² x $1.65). Should DNR officials find the Alexander buck’s widely reported gross score of 235 ⅞ inches to be accurate, Alexander could receive an additional fine of $30,462.33 if convicted.



 

How Long to Fry Fish

There are plenty of culinary methods to consider when preparing fish for the table, but frying remains king when done properly



By David A. Brown

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There are plenty of of fish in the sea and as many ways to prepare them. But while species preference may vary, frying remains the most popular culinary method. Sure, grilling, smoking, baking, and blackening have their place; and while we’re aware of the health considerations, fried fish in moderation is a fine way to enjoy your fresh catch. In this piece, we’ll explore not only how to fry fish, but more specifically, how long to fry fish.

Chef Matt Whitney regularly serves the crispy cuisine to anglers and hunters at Gross Savanne Lodge in Lake Charles, Lousiana. Blending culinary arts studies at Sowella Technical College with his traditional Cajun roots, Whitney’s fry game often includes creative presentations, but he shared a handful of fish fry fundamentals that’ll keep anyone on point.

With a fondness for speckled trout, grouper and freshwater catfish (channel cats and blues), Whitney starts at the end by noting how portions depend on the size of the group he’s serving—individually plated entrees, or self-serve nuggets for appetizers or main course.

“I like a thinner filet, because I like the crispier texture,” Whitney said. “If I have to prepare them in advance, I don’t have to worry about them remaining crispy. With thicker pieces, they tend to get a little soggy after a while.

“It also depends on how I’m serving the fried fish. If I’m topping it, I like a whole filet, but if I’m serving it as an appetizer or on a po’ boy, I like to cut it into chunks. The chunks come in handy with larger groups because they tend to stay crispy longer.”

The Prep

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Whitney has dialed in a dependable formula—three parts self-rising flour to two parts corn flour. If his guests want super crispy fish, he goes straight cornmeal.



At the cleaning table, some prefer neatly trimming from the dorsal downward and basically unzipping each filet from the rib cage/gastric cavity, while others just knock the sides off and cut out the ribs and innards. Either way, bag and chill as you go to maximize freshness.


If you catch more than you can eat in one sitting, freezing filets ensures future meals. The USDA says frozen fish or shellfish remain safe indefinitely, but for optimal flavor and texture, freeze cooked fish for up to three months or raw fish for up to eight months.

Freezing filets in water definitely eliminates those air pockets where ice crystals form, but once thawed, you may find water-logged fish taking on a soggy texture. Not necessarily inedible, but this can affect frying efficiency and overall presentation.

Your best bet is to invest in a vacuum sealer. Options range from countertop models to handy compact devices small enough to carry on the boat, or on camping trips.

How Long to Fry Fish

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Deep frying should take 5-7 minutes depending on the size of the pieces you’re frying and it shouldn’t need to be flipped. Chef Matt Whitney



It’s a pretty straightforward premise: drop fish into hot oil until it’s crispy. However, details matter.

Oil Choice: The Food Network offers three criteria for selecting a fry oil: neutral flavor, affordability, and a high “smoke point.” The latter refers to the point after which the oil starts to burn. This can leave your fish with a bitter taste, while creating serious kitchen hazards. Oils with smoke points of at least 400 degrees are ideal for fish fries.

“I really like peanut oil, but you have to consider allergies with that one,” Whitney said. “I usually choose canola oil because it cooks really well and it has a clean taste.”

How can you tell when the oil is ready? 

“You can use a thermometer and look for at least 350 degrees, but I try to keep it under 400,” Whitney said. “Once you get over 400, your oil starts to have a bad taste.”

Lacking a thermometer, Whitney suggests sprinkling a small amount of your fried fish breading into the oil. When it bubbles, you have the green light.

The Outer Layer: Having tried most every option for his fried fish breading, Whitney has dialed in a dependable formula—three parts self-rising flour to two parts corn flour. If his guests want super crispy fish, he goes straight cornmeal.

“You can do a wet (batter) a dry (breading), you can do an egg wash (with dry breading); everything works really well with fish,” Whitney said. “If you want to taste the fish, going straight into the breading works well.

“I like to add a little bit of the wet batter, because I want to have mustard and different (seasoning) to bring out the flavors.” 

Where It Happens: Whitney finds a deep cast iron pot will fry to perfection, but any heavy bottom pot can work. Just dip the fried fish with a spider whisk and lay them on a plate with paper towels.

“You want something deep so you don’t have to worry about excessive grease splashing,” Whitney said. “And preferably nothing too thin, because you want the pot to hold its heat so when you drop in whatever you’re frying, the temperature doesn’t drop too drastically.”

For small batches, Whitney appreciates stovetop frying’s efficiency, but for large groups, you can’t beat a basket-style deep fryer—electric or propane burner.

When’s It Done?: “I use the old-school method: If it’s floating, it’s done,” Whitney said. “I tend to let it go a little longer, because my batter may not be as crispy as I like it.”

Seasoned chefs can effectively operate with their inner timer and visual observations, but for a more precise approach Whitney offers guidelines for how long to fry fish.

“For pan frying, 3-4 minutes on both sides is right. Deep frying should take 5-7 minutes depending on the size of the pieces you’re frying and it shouldn’t need to be flipped. It doesn’t start to come to the surface until it’s almost done cooking, so both sides get cooked. 

“A good rule of thumb as to when it is done, is it should flake when broken apart.”

Fry times will vary by species, as the denser meat of amberjack, blacktip shark, or cobia will need a little more time than similar size pieces of lighter fillets like those of speckled trout, flounder, or mangrove snapper. Same rule applies to freshwater species (consider denser northern pike, versus lighter crappie fillets).

Finishing Touches

A few parting thoughts for your next fish fry.

Serve It Up: If you want to dress up your fried fish, you could make Baja fish tacos with avocado cream and pickled red onions, add a seafood sauce with shrimp, crabmeat, and shellfish, or top it with Whitney’s favorite: crawfish étouffée. 

Some find a squeeze of lemon or lime juice sufficient, while a splash of your favorite hot sauce sits nicely atop that crispy surface. For simple, elegant presentations, Whitney whips up a jalapeño coconut tartar sauce.

The Smoke is No Joke: Even with an oil of high smoke point, you can still have issues with residual batter/breading. Whitney suggests removing any debris with each round of frying. Let it sit too long and burning pieces will infuse a bitter taste.

Proper disposal: Cooking oils are guaranteed drain cloggers, but tossing “out back” is a big environmental no-no. Whitney saves his bottles and, after used oil cools, he refills the containers and properly disposes.



 

2 Men Indicted for Illegally Killing, Selling, and Shipping 3,600 Birds, Including Bald and Golden Eagles

Simon Paul and Travis John Branson face charges of conspiracy, unlawful trafficking of bald and golden eagles, and Lacey Act violations

By Katie Hill


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A federal grand jury issued an indictment on Dec. 7 in the U.S. District Court of Montana charging two men with multiple felonies related to illegally killing, selling, and shipping parts from some 3,600 birds, including federally protected bald and golden eagles.

Assistant U.S. attorneys Ryan Weldon and Randy Tanner brought 15 charges against the two defendants, Simon Paul and Travis John Branson. Paul and Branson were each charged with one count of conspiracy and one count of violating the Lacey Act. Paul was charged with five counts of unlawful trafficking of bald and golden eagles, and Branson was charged with eight counts of the same offense. 

An investigation into text messages and PayPal transactions from 2015 to 2021 revealed evidence that Paul and Branson ran a black market eagle feather ring out of the Flathead Indian Reservation in northwestern Montana, specifically in the towns of Ronan and St. Ignatius. Paul was the alleged “shooter” and “shipper” for Branson, who lived in Washington at the time. Branson traveled to Montana to kill and ship birds elsewhere with Paul. 

“During the investigation law enforcement uncovered messages from Branson and others describing the illegal taking of eagles by stating, ‘[O]ut [here] committing felonies,’ and telling buyers he was ‘on a killing spree’ to obtain eagle tail feathers for future sales,” the redacted indictment reads.

The federal Bald and Golden Eagle Protection Act of 1940 prohibits any take of bald and golden eagles without a special permit from the Department of Interior.

According to the indictment, penalties for a first offense of trafficking bald and golden eagles can reach a $5,000 fine and a year in prison. Penalties are elevated for second and subsequent convictions to $10,000 in fines and two years in prison, plus a year of supervised release. Additionally, the penalty for conspiracy is up to five years in prison, three years of supervised release, and a $250,000 fine. And finally, the penalty for violating the Lacey Act could add on up to five years behind bars, three years of supervised release, and a $20,000 fine. 

The indictment also mentioned that other parties were involved, although they remained unnamed. 


While the indictment reported that Paul lived near Ronan on the Flathead Indian Reservation from January 2019 through March 2021, it is unclear if either Paul or Branson were enrolled members of the Confederated Salish and Kootenai Tribes.



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