having just recently started cleaning bluegills, leaving the belly flap(without the rib bones) meat on the fillet, was curious about the line of pin bones in the fillet. Will those bones soften up when you fry them? I fry trout, which has a fairly large line of pin bones, and they soften up to where you barely notice them. Main reason i ask is i give alot of fish to other folks, most of which despise the thought of bones in the meat. Just curious if i should remove those?
HB 8)
