Filleting Perch

[SkinnyLynnie]

Thanks for the guidance. Your fileting process is simpler and faster than the one I've used in the past. I'm going to try your method in the future. I have just one question. It seems that as you cut from the gills to the tail your knife blade passes through all the guts. Doesn't it puncture the internal organs? If so, doesn't that release some juices that contaminate the meat? I guess it depends on what the fish have been eating, but I have found some pretty foul stuff inside of fish stomachs when cleaning them. How do you avoid that problem, or is it a problem?
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