Don’t tell my editors, but I snuck away last week and did a little fishing—even though I was past deadline on a few stories. No matter how hard I tried to focus, reports of high water and hot fishing couldn’t be ignored. Sure enough, the bluegills were just getting ready to bed, and I managed to put some big panfish in the kayak. Normally, I fillet all of my fish, but when it came time to clean these, I decided to scale a few and cook them whole. This technique is kind of an anachronism today, as not a lot of people do it, especially here in the northern tier of the U.S.