Bluegill (Lepomis macrochirus)
Description: Non-native. Introduced in 1932. The bluegill
has blue coloring on the chin, a solid black opercle flap, a small mouth
and a dark spot at the rear of the dorsal fin. The body is very compressed
or flat and has from five to nine dark vertical bars on the sides. Length:
4 to 13 inches. Weight: 3 ounces to over 3 pounds. Location and Habitat:
Bluegill are found in most reservoirs or ponds below 4,000 feet elevation
and rarely occur in streams and rivers. They are prone to stunting and
large populations of tiny bluegill are common. Food: Insects are the
favored food but bluegill will take worms, snails and small fish. Angling:
Bluegill will eat anything they can get into their mouth. Worms are
an anglers favorite bait, but bluegill will take, small poppers, flies,
small spinners and jigs. Bluegill are gregarious, so when you catch
one, there are usually more in the same place. Table Quality: The meat
is white, flaky, firm and sweet. Many consider the bluegill to be one
of the finest tasting freshwater fish available.
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