Bluegills

I fillet them "Canadian" style. I think that's what it's called. You don't run the fillet knife through the rib cage like a perch or walleye. You carve the meat off the ribs starting up near the dorsal leaving them intack. The flesh is similar but a little more firm than a crappie. As long as it has some size to it they're excellent. When you get done filleting there shouldn't be any bones in it at all.    Lou

Huff-
 
What these guys said is the way to go.  Their bones are not soft enough to eat, like a smelt.  I think that is what you were asking.  There's not much meat lost when cutting the bones out.  Like perch, they need to be a certain size, or you are going to end up spending a lot of time for a little meat.  Not exactly sure what the break off size is.  2" will almost double the amount of meat you get from them at a certain point.  I've kept some smaller before, and ended up with slivers of meat, that just wasn't worth the time, effort, and the fish's life.  The panfish enhancement rules are good guidline, but you can definitely get some meat off of smaller fish.  Here are their general rules (change from lake to lake though) 7" sunfish/gills & 9" perch & crappies. 
 
PT

With a SHARP filet knife:
 
A. Cut a vertical slice right behind the gill fin.
B. Start your knife in here running down the fish horizontally, following the backbone to the tail.  leave this flap attached right above the tail.  Innerds will now be exposed.  Make a simple cut around the innerds and remove.
C. Flip the slab over and repeat the first sentence on step B.  You're done.

I was told they are there now by 2 different people.. Was over there last friday and the pike are hitting must be on the spawn.  2 guys below me got one while i was still there 25 inchs. useing shiners.