cleaning perch

[broken_rod]

Hi I am new to this web site and in need of some information I have started fishing again this year and I need to know what is the best way to clean perch I caught some today and I had no clue how to clean them any info would be great. thanks
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[idahopanfish]

I take the perch and clamp it's head in the jaws of my filet board and then proceed to fillet each side being carefull not to cut completely through the skin at the tail so I can then fillet the meat off the skin. Then I just remove the rib cage.
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[birddogwi]

depends how you like your filets really.

you can scale them cut the heads off and gut then clean...

scale them then filet leaving the skin and ribs in...

- or -

go 'totally clean' and filet, skin, then remove the rib cage .. this is the way I do it most of the time. I don't care for bones and the Perch here in my area lakes taste a bit better without the skin on 'em.

just make sure you clean them real well and keep the meat clean from the guts and blood.. which means keeping your work surface somewhat clean while working on them.

this help any?
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[Tarpon4me]

Hey there broken_rod, and welcome to the BFT message boards! Please feel free to navigate the site and ask any questions you may have.

As for your question, the fellas pretty much covered cleaning the fish. You know, I gauge how I clean the fish based on it's size. If it's a small panfish, you loose alot of meat by filleting it. It's just not worth it. You're better to scale, head, and gut it. But, if it's a good sized fish, you're just as good to fillet it. Personally, the ONLY species of fish I keep that I don't fillet is Crappie. I never fillet crappie. I scale, head, and gut them. Anything else, if I can't fillet it, I don't waste my time keeping it. Back in the water they go. About the only two fish I keep out of fresh water is crappie and flathead catfish, only flathead catfish between 10-20 pound range. The other species of catfish just don't taste as sweet as a flathead. []

Make sure you wash the meat very good before cooking/freezing it. When and if you do freeze your catch, make sure and fill the freezer bag with water before you toss it in the fridge. Covering the fish with water will help to keep it tasting fresh when you thaw it out. Also, don't thaw the fish out in hot water or in the microwave. Take it out of the freezer the day before and let is slowly defrost in the fridge. The fish will taste much better. [cool]
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[bassngal]

[cool] I usually only keep crappie that I can fillet. Every once in a while I will keep crappie that I scale, gut, and cut the head off.
Nothing tastes better than fried crappie fillets.
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[Tarpon4me]

Hey bassngal,

There is a SC get together in July, you should plan to come along. [] When and if you do, i'll make sure you get to try some spanish mackerel. If I get really lucky, i'll get a cobia by then. You'll never want another crappie. []

So how's the fishing been your way? I know you've been going, been too nice not to. [cool]
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[bassngal]

[cool] we've been getting a lot of wind!!! hate fighting the wind!!!!!
fishing has been pretty good tho. caught 6 yesterday after work.
I love when the days are longer so that I can go fishing after work.
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[tubeN2]

Welcome aboard broken rod. We are glad to have you here. Please feel free to take a peek at the recipe board.

In the fish recipe section, there are some photo illustrations on filleting some of the different species of fish. Feel free to use some of the recipes too.[cool]
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[broken_rod]

thanks for all the info. I will have to keep trying to clean them as best as I could until I get better.
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[tubeN2]

It just takes practice. Then you will become a pro.[cool]
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[birddogwi]

..let me add that a good THIN/flexible bladed knife will make the task much more efficient.. keep it razor sharp and hit it with a ceramic sharpner after a few fish.
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[davetclown]

I do perch the same way I do salmon and most every other fish. fillet and skinned.

if you pratice on the tiny ones, the big ones come as a breeze.

the guys have all given you good tips, so the only thing I can add is, have a honing steel on hand when filletting and skinning. A sharp knife is a must. and as soon as the blade feals like your cutting somthing harder than butter its time to hit the blade to the steal a few licks...
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[SlamminEyes]

Well, I cut right behind the fins on the side of it.. then slice down his backline then slice n peel till i get to the end.. if that makes any sense to u lol
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[broken_rod]

you guys are a lot of help thanks. I guess it all boils down to a lot of practice.
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[tubeN2]

We all just try to help where we can. In order for us to become a good community of anglers, it is important to help anglers of all levels of experience.[cool]
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[HuckelburryFinn]

I likes mine piled up high on the plate with a snort of pappy's corn squeezins and a slice of becky's home made apple pie. []
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[davetclown]

and a sharp and flexable blade.[]

I keep my honing steel and stone close at hand when cleaning fish, it is not uncommon for me to resharpen my knife several times during cleaning a pile of pannies.
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[bigestfish]

the best, only 2nd to walleye !![cool]
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