On the contrary! Bluegills make excellent sushi, as do all species of bass.

Simply marinate the fillets in lemon juice for 15 minutes (keeping them cold. I keep them on a bed of ice), then roll in a kelp wrap with sushi rice, a sprig of celery, carrot, avocado, onion and bok choy. Roll tight, like a large cigarette or cigar, then cut into 1" thick rounds. Dip in a mixture of soy sauce and a small amount of wasabi.

They are outstanding.