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Light and flaky, this is a classic midwest fish. Also known as bream in other parts of the U.S. Fillets are skin on and scaled, so they are ready to be cooked. Average count is 20 fillets per pound. Pan fried or deep fried is the way to cook them. As a kit we include a bag of Chef Roberts breading and a bottle of pan fry oil to complete your meal preparation. We will send you 3 LB of fish to enjoy!