Fishing Forum

Wondering what to do with all your dinky pineview perch?
search youtube--- how to clean a perch in 10 seconds-
I tried this yesterday and I must be slow or something because it took me 30 seconds.Anyway ,them perch are a delicacy! Yum-Yum.



PERCH AND CRAPPIE AND BLUEGILL OH MY !

PERCH AND CRAPPIE AND BLUEGILL OH MY !

PERCH AND CRAPPIE AND BLUEGILL OH MY !
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Absolutely love that method. The wife has it mastered she just got done doing 85 of them with my buddy in no time.
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Now that's a trophy wife!
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Watched that video and tested it out on a few perch yesterday. It is neat because you don't waste any meat, however, I can have two skinless, boneless perch filets in about 15 seconds using my electric filet knife. For me not having to worry about bones is better than getting a little more meat.

Since smaller perch have very small (soft) bones, I leave my electric in the drawer and use a sharp rapala knife. I find it way quicker, and far more sensitive (forgiving - no waste).

For any of the bass (especially SM and white bass) the electric is tops and larger bluegill also have thicker rib bones and dull the blade quicker, but for walleye and perch, try just using a sharp filet knife.

A couple of years ago I threw out the electric vs "old fashioned way" perch cleaning challenge to TD, and we still haven't tried it, but I'd like to.
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"A couple of years ago I threw out the electric vs "old fashioned way" perch cleaning challenge to TD, and we still haven't tried it, but I'd like to."

[cool][#0000ff]As a guy who has filleted a bajillion fish both with "old fashioned" knives and electric fillet knives, I will readily concede that there are times and places when a skilled guy with a regular blade can do a fine job on turning out quick quality fillets.[/#0000ff]

[#0000ff]As with most things fishing it boils down to about two things: what we know and what we are comfortable with. A good man with an standard knife can quickly learn to carve fillets with an electric. But, someone who has only used an electric will have a terrible time learning how to fillet with a standard knife. There are some basic priciples of fish anatomy and knifeology that must be learned to do well with either.[/#0000ff]

[#0000ff]I am pretty fair with either but I simply prefer the electric for most filleting. I do not like to do a rush job (competition) because something always suffers in the process...chopped up fillets, etc. I go for quality as well as quality.[/#0000ff]
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Now that would be a sight - the battle of the blades!

I've heard that the smallest of perchlets - you don't even need to worry over the bones, as they're so soft. Like sardines. But that may depend on how long they are cooked, or pickled.

I've been tempted to try that method. Got a stack of frozen perch in need of attention now!

Agreed.
Rushing a clean job, especially without good "knifeology" [laugh] (that's a good one) is not the best. So now we can just fish and not worry about it!
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