can you get a filet of a 4" perch?

[sportsnut44]

i cant. fished all day 1 keeper. lots of 4"ers.

lsc home of the dinks.

time for a small lake.

any suggestions.

[stinger63]

Just cuts there heads off and rip the freekin guts out,cook then serve :) Why torture yourself trying to fillet a fish small :yikes:

[Banditto]

Heck the meat off a 10" perch isn't even that much. I personally hope people start throwing back the 10" and smaller perch.

[Gillgitter]

Heck the meat off a 10" perch isn't even that much. I personally hope people start throwing back the 10" and smaller perch.


I'd never taste perch again !! :lol:

[ibthetrout]

I hear ya Gillgetter! I keep 'em at 8" or bigger. Get as much meat off an 8" perch as I do a hand size blue gill.

[GoneFishin]

Yep!! Use a little knife. ;) ;) :lol:

[Hotwired]

Cut the heads off, cut the fins off, slit top of skin to the tail, slit the bottom to the tail, run thumb up the insides to clean out the guts. Then grab the skin near the top of the back with thumb nail and forefinger and peel back towards the tail on both sides.
Then bread and fry.
The tails taste like chips and the meat falls off the sides and you throw the skelton away.

[outsider]

I came across a man and woman on the pine river ( standish ) a few yrs ago that were keeping every dink perch they caught , I asked them why :confused:
They said they canned them and they were great, Go figure :sad:
OUTSIDER

[Lunker]

Id never fish with someone again if they kept 4 inchers Let the babies go.

[goggleye57]

In Wisconsin they would scale, gut and head them and put them in a sweet vinegar pickle solution. The vinegar would dissolve the bones and you would eat them whole. Kind of tasted like pickled herring but the texture was a lot different.

[Splitshot]

To answer your question, yes you can. It takes some learning, but with the help of an electric knife it is quite easy.

[The Whale]

Yes, you just end up with a very small fillet. Like a potato chip in fact. Yummy. Banditto - please let me have all you 8" - 10" "throw-backs". Yeah, they can count towards my daily take. I'll be happy to take your "small" Perch for you !!!

[MSUICEMAN]

ahh yes, the smerch.... a fairly common cross of the smelt and perch... i hear many people have been getting them this year. I too have seen people take home full buckets (between three people) of smerch.... not my place to tell em not to. They were going to pickel em also. since i love pickled herring, and seem all too adept at catching small perch, maybe i'll have to try that sometime.

steve

[Fishfoote]

Just take out the loins :lol:

[Zakker]

Cut the heads off, cut the fins off, slit top of skin to the tail, slit the bottom to the tail, run thumb up the insides to clean out the guts. Then grab the skin near the top of the back with thumb nail and forefinger and peel back towards the tail on both sides.
Then bread and fry.
The tails taste like chips and the meat falls off the sides and you throw the skelton away.

Yes, I do something kind of like that. I basically cut off the dorsal, poke the knife in behind the head, put you thumb on the blade and pull (while grabbing it's noggin with your other hand). The entrails, head, skin and fins come off in one hand, while the meat (and skeleton) in the other. Then bread and fry, and throw the remainder away.