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Very light mayo and the right cheese and you might have a winner! Salmon/trout should be an obvious winner too. My only concern with gills and such would be the density and texture of the meat. If you fold in the mayo instead of mixing/stiring, you won't break down the panfish as much and should retain a decent bite. I think pike would make a hefty melt too.
The idea is in my head after making tuna melts last night....anyone ever substitute perch/bluegill, or any panfish for that matter and make, say, a perch melt? I was thinking maybe you bake the fish un-breaded, pull it apart, mix like tuna with mayo, then add your cheese, then cook like a melt? Could be disgusting, could be great, I'm not really sure, figured I'd see if anyone has tried it before I potentially ruin some filets haha