Not the best day on the ice...but

FinsnFur · January 10, 2013, 08:52:17 PM

...certainly not the worst either.
That Blugill was 3 ounces over a half a pound!

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Those perch are just like candy

I always feel guilty when I find this.
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But the guilt goes away when the kitchen fills with the aroma of hot peanut oil

And since I didnt have any of that peanut oil....you dont get to see a pic of the end results. .....yet.

coyote101 · January 10, 2013, 08:53:32 PM

Looks good so far.

Pat

Dave · January 10, 2013, 09:10:51 PM

I'm jealous of that catch. I love perch.

Dave · January 10, 2013, 09:17:51 PM

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

).

FinsnFur · January 10, 2013, 09:46:33 PM

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.

If that little trick does work...it should work for Walleye and Sauger too.

bigben · January 11, 2013, 05:06:52 AM

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

HaMeR · January 11, 2013, 07:15:52 AM

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

FinsnFur · January 11, 2013, 07:36:27 AM

What lake is that HaMeR?

Dave · January 11, 2013, 10:14:35 AM

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).

HaMeR · January 11, 2013, 05:23:50 PM

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.

FinsnFur · January 11, 2013, 05:32:30 PM

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.

FinsnFur · January 12, 2013, 09:07:30 PM

Now these were gonna be scratch n sniff images...but I think your gonna smell fresh perch frying the minute you look at those.

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coyote101 · January 12, 2013, 09:30:40 PM

Man that looks good!

Pat

Okanagan · January 12, 2013, 10:12:21 PM

Quote from: coyote101 on January 12, 2013, 09:30:40 PM
Man that looks good!

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.

Dave · January 13, 2013, 08:57:37 AM

I can both smell it AND hear it. Now if I could only taste it!