06-02-2007, 07:19 AM
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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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...
[signature]