Why not keep the catch? Any logic to this?

Filleting definitely ain't easy, especially on tiny ass Blue Gill.

It's because guided tours, and tourism in general, are an enormous part of the state economy. "Every fish taken is a tourism job lost" goes the thinking. I find it patently nuts considering that many waters are stocked to a high capacity, but that's not the predominant view here.

I would destroy a little blue gill, I'd have better luck smashing it with a hammer and separating out the edible parts.

I miss salmon fishing and then smoking them that day or the following.

what was your technique?
hot or cold smoke? time & temp? whole fish or filleted?
it looks like i'm going to inherit a Green Egg from a buddy, so i'm eager to start smoking my own fish.

Usually filleted. Pear or hickory, usually used my charcoal smoker but occasionally the electric one. But I swear it was better with the charcoal

Interesting that you prefer the charcoal over the wood.

Pecan is my favorite.

i'm not going to lie but at first i thought tree's pan was full of spätzle

As far as fruit woods, peach is my favorite.

now you're just yanking my chain