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Submitted photo Bluegill on left – redear on right. I clean bream two ways. Rarely do I fillet them because I don’t often catch them large enough (the one on the right meets the filleting dimension). More often, because for 70 years of tradition, I’ve decapitated, scaled the bodies and cleaned out the innards. I prefer to leave the skin on for extra flavor. When fried crisp, the fins are like crunchy potato chips, you can’t eat just one.

Bream – the sweetest meat swimming

May 24, 2016 11:51pm

It’s prime time to catch bream. Traditional fish lore declares bream spawning begins with May’s...

Opinion

Life After Fifty in Thompson’s Station

May 24, 2016 11:50pm

Congratulations to the graduates of 2016 ! You have come a long way. So now with your future, go...

Obituaries

Betty Joyce Pruitt Wise

May 25, 2016 4:50pm

Mrs. Betty Joyce Pruitt Wise, age 65 of Spring Hill, TN passed away May 25, 2016 at her home. She...

Van Thomas Lyons

May 24, 2016 2:50pm

Wendy Cook Posavac

May 23, 2016 4:50pm
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