Instructions: After filleting sunfish (Bluegill, Red-Ear, Pumpkinseed, etc.), parboil fillets in rapidly boiling water for 1 minute. Pop into freezer ZipLoc bags, or seal in aluminium foil and freeze.

Before serving, partially thaw to facilitate slicing and cut into chunks suitable for spearing with toothpicks. Serve with shrimp cocktail sauce.

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