...certainly not the worst either.
That Blugill was 3 ounces over a half a pound! :biggrin:
(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi50.tinypic.com%2Fdwuuw.jpg&hash=a90a1c4c7a09b3f21c0e965635b2998e60635c4c)
Those perch are just like candy :eyebrow: :eyebrow:
I always feel guilty when I find this.
(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi45.tinypic.com%2Fir3lnm.jpg&hash=b07db35998827cb27887abdca205b93c366c4b6b)
(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi50.tinypic.com%2Foupqj7.jpg&hash=f83db312f9f4de823f3cbb82c7736a1d6a6a9c34)
But the guilt goes away when the kitchen fills with the aroma of hot peanut oil :eyebrow: :eyebrow:
And since I didnt have any of that peanut oil....you dont get to see a pic of the end results. .....yet.
Looks good so far. :yoyo:
Pat
I'm jealous of that catch. I love perch.
Jim, check this video out and next time try this method of filleting a perch. I never tried it - my brother told me about it. I won't be in waters where there are yellow perch for 4-5 months and will forget all about this by then. It's "How to filet a perch in 10 seconds (never mind that the vid is 2 minutes :shrug: ).
http://www.youtube.com/watch?v=pjTlFwQb7D0
I will definitely give it a whirl Dave. Looks interesting for sure.
I'm wondering if the ribs get broke and left in. It kind of looks like they do.
I will not eat a fillet with bones it, and I wont serve them either. :nono:
If that little trick does work...it should work for Walleye and Sauger too.
Im jealous. Last year we never got ice. We had almost safe ice till tue when our temps went to 40-60 degs yesterday i was outside with a t shirt sweating. Nice haul
That is purdy cool! Leave it to those Canadians to figure that out eh?? lol
I fished that lake one evening when we were up there. It is enormous!! It is so big they have a ferry to haul folks across because it's too big to drive around. LOL
What lake is that HaMeR?
Quote from: FinsnFur on January 10, 2013, 09:46:33 PM
I'm wondering if the ribs get broke and left in. It kind of looks like they do.
I was thinking the same thing. I imagine they have to be in there, and am on board with the boneless filets - that's why I can't stand trout (I'll smoke them and then pull off the meat, but won't cook one just to eat it).
Quote from: FinsnFur on January 11, 2013, 07:36:27 AM
What lake is that HaMeR?
Lake Simcoe north of Toronto, Ontario. Google Earth it sometime & use the ruler on it.
It sounds to me like after it's cooked the meat just falls off the bones.
Quote from: HaMeR on January 11, 2013, 05:23:50 PM
It sounds to me like after it's cooked the meat just falls off the bones.
Well yea, but any fish will if cooked right. The thing is your dealing with such a small piece of food, who's gonna fluff it to get the bones out when you can grab it and take a bite.
It'd be like eating a Reese's peanut butter cup with a fork. :laf:
Now these were gonna be scratch n sniff images...but I think your gonna smell fresh perch frying the minute you look at those. :eyebrow: :eyebrow:
(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi47.tinypic.com%2Fht5qhh.jpg&hash=f5a0d3ebb4b9e881eee796ee6c9f3021f4a92921)
(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi45.tinypic.com%2F23lfwnm.jpg&hash=0112e12eace58066fa735c01d8236bb52c78467e)
Man that looks good! :biggrin:
Pat
Quote from: coyote101 on January 12, 2013, 09:30:40 PM
Man that looks good! :biggrin:
Pat
Does it ever! Haven't lived around that kind of fish and that kind of cooking since I was a kid.
I'm gonna go raid the fridge for something to cook.
I can both smell it AND hear it. Now if I could only taste it!