Hunting Washington Forum
Other Activities => Fishing => Topic started by: Black Plague on April 19, 2010, 09:17:58 AM
-
we went out Saturday to try out a secret spot and were kindly rewarded with 16 fat perch and a few nice bass ....the "little" one at the bottom is what most people would consider a decent keeper perch at 9 inches...that little 9 incher was the smallest of the day. we caught at least 3 others that were over 11 one that was right at twelve inches and the rest averaged about 10 1/2 inches...this was a great day and oh so tasty for sunday dinner... fish were hitting little micro jigs tipped initially with a worm but then we switched to perch eyes and in a matter of about and hour and a half had caught 16 fatties...could have caught lots more but a friend had to make it back to go to the Shock game...great day to be on the water...but windy... :)
-
How you clean and cook them?
-
How you clean and cook them?
I have always wondered the same thing. I have never had perch but from what I've been told they are very good table fare.
-
Fillet them then skin them. Pretty quick and easy when you do it alot! Electric fillet knife works great too.
MS
-
Fillet them then skin them. Pretty quick and easy when you do it alot! Electric fillet knife works great too.
MS
:yeah:
once they are fillet dip them in some egg and the beer batter and in the deep fryer.
:drool: :drool: :drool: :drool:
-
you almost cant go wrong any way you do it...but yes, I just fillet them out then put them in a ziplock bag with Italian bread crumbs a little flour and some garlic salt...with a little pepper and then fry them up in a pan of olive oil or in butter...yum yum if you haven't had perch then you are really missing out
-
I eat perch all the time, same way as above. Fillet if possible, fry em up.
-
just FYI they were all spawned out and looking for food lots of them were loaded with snails and other bugs...but lots of snails...so if any one has a good snail pattern... :chuckle:...
-
Some of the stores have the McCormics cajun fish fry. Fillet them (about 2 minutes a fish) and then cut out the small pin bones along the lateral line, and then cut them in small pieces. Dip them in milk and egg mixture, and then shakem up in a plastic bag with the cajun fish fry, and deep fry them slightly. Best fish around. The reason I know that, is that it is the only fish all my kids will eat. Lake Washington has some huge perch in it, up to 14" we have caught, but have seen bigger.
-
Nice looking fish. I get most all of mine out of Lake Sammamish. They're not quite as big as in Lake WA but I don't care for that lake (launch fees, windy, etc.) We do get them 12" and better though. They are as good an eating fish as any. I fillet and skin them (wife actually does the skinning) and cut out the small line of pin bones so the fillet then is V-shaped and completely boneless. I dust them with seasoned flour, then into an egg wash and then roll them in Panko crumbs and fry. Outstanding. I sometimes beer batter them too. Very tasty as well. Can't wait to get out and slay some.
-
:chuckle:
-
Get out of here! What a great load of perch! My kids love catching them and I love cleaning and cooking them up, but way smaller ones around here. Good job!
For the guys who have not tried them..., Perch are one of the best eating fish in this state. Excellent table fare.
-
I scale them and then fillet (butterfly) so both halves are together, dip them in beer batter and fry them... mmmmm mmmmmm good.
-
just a question NWWABOWHNTR ...why do you scale them?...why not just fillet them and get the meat with no skin and scales...I am just curious... :)
-
fillet and skin, dip in egg, shake in crushed ritz cracker and lemon pepper mix, then deep fry. :drool:
-
just a question NWWABOWHNTR ...why do you scale them?...why not just fillet them and get the meat with no skin and scales...I am just curious... :)
[/quote}good texture and taste..try one that way see what you may think..Blue gill I do the same except I dont fillet..I like to pick at them crispy lil guys..
