In September at Blacktail one day I brought home over 100 big perch. It took me nearly 2 and half hours to fillet all those little buggers and it took nearly 2 weeks for all the stick and prods to heal on my hands. First other than doing my best perch bounce on the ice what is the most humane way to kill them? I got home last winter, had a sink full of what I thought were dead perch, went upstairs to get a hot shower to warm my bones heard my wife squeel and came downstairs to a dozen perch on my kitchen floor, I swear they were frozen solid and came back to life! What's a way I can end them during summer as well as winter? Second, what way do you fillet? Is there an easier way?
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1) Keep em on ice, or snow, throw a towel on top (I keep mine in a cooler, don't think wiggly fish would be welcome in the kitchen sink at MY house!)
2) wear gloves - I use some of those surgical plastic gloves when I fillet, at least on my left hand. Those gills are killer, so I hear ya! Perch Rash!
I use an electric filet knife, and a quick cut across the eye area will shut 'em down, but usually - just slab 'em and go.
Have you seen this method? It's quick - not boneless, but some claim bones add to the flavor.
[url "http://www.youtube.com/watch?v=pjTlFwQb7D0"]Filleet Perch in 10 seconds [/url]
This is the method I tend to use most - learned from Tubedude (his pix!). Though I've got a couple twists to save the rib-meat.
I generally bonk them with the handle of a knife.
Here's a great tutorial on how to fillet perch quickly:
http://www.youtube.com/watch?v=hzq_KFYHCkA
I generally use the first method, since I have to clean my fish indoors and I HATE scaling because the scales fly everywhere.
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I resisted the electric filet knife for years, and when I did switch, I cursed myself for not doing it years ago. Really makes a difference. Mike
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Boy I'll second that. Never figured I needed one until I had one.
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