After filleting sunfish (Bluegill, Red-Ear, Pumpkinseed, etc.), parboilfillets in rapidly boiling water for 1 minute. Pop into freezer ZipLoc bags, or seal in aluminium foil and freeze.
2
Before serving, partially thaw to facilitate slicing and cut into chunks suitable for spearing with toothpicks. Serve with shrimp cocktail sauce.
