Yellow Perch

[Biz-R-OWorld]

Stopped at Kirk Lake (Mahopac) on my way home from fishing in CT on Saturday morning (8/21).  Had some left over shiners so my girlfriend and I gave Kirk Lake a shot from 12pm - 1:30pm. We caught 6 yellow perch to add to our 8 White Perch from Thursday Night.  We grilled up all 14 Perch for lunch on Saturday.  The biggest yellow perch was 11" (just shy of 1lb.), caught by my girlfriend. Pics below.

[biggamee]

Hey those perch look nice..how did you prepare them??

[Biz-R-OWorld]

pretty basic, just grilled them with a tiny bit of a butter, then lemon, salt/pepper...

[biggamee]

Ok what I meant did you skin them and de-head them?? or just grilled them whole?? I always thought they would fall apart.

[Biz-R-OWorld]

de-headed, so I got 2 small fillets from each fish, with skin still on.  Then put all the fillets on tin foil, skin side down on the grille and grilled them like that.  Once they are done the meat pulls away from the bones/skin fairly easily.  It is much easier with the bigger Perch, the smalls ones are a lot of work for not much meat.  The pic is of the White Perch that were all 10"+

[biggamee]

Cool looking forward to trying that..Thanks

[Uncle Crappie]

Look at this vid how to clean perch .Not as easy as it looks .50 limit = lots of practice  practice.Nice job Biz!

[Biz-R-OWorld]

that's insane.....I once was on a charter many years ago in the Thousand Islands, and the guide filleted like 30-40 yellow perch for me in less than like 15 minutes.....crazy

[Uncle Crappie]

Anyone else have a comment on the cleaning perch vid ?  I seen old timers do this when I was young with stockie Trout and Cats.I find fish that are on ice are way easier to clean.Ice adds some stiffness to the flesh, even in a cooler. 

[KenH]

Watching the video reminded me of two things I've seen ages ago. One, there's a saltwater
fish in Japan called Aigo (or Bari) that's tasty but has poisonous spines on it's dorsal. And yes, I did get stung as a kid. I've seen fishermen do literally exactly as shown in the video to deal with it. I also remember watching fishermen do a similar trick, but without the dorsal removal, with the puffers on Long Island. In both cases the end result looks just like that perch. The method looks simple enough and if I was ever lucky enough to have a "bunch" of perch I'd give it a try.

Ken H

PS: I like that Practice Catch & Release Message at the end of the video

  

[AVK]

This is cool. I used to work and live in the Sultanate of Oman. the local fisherman can chop a tuna with their sharpest knives long before you pay for it. Same with groupers or 'hamour' as they call it