LiveAsYouWill
12/30/2011 10:47:00 AMJust curious how you prepare your perch... Do you just gut and head them and put in deep-fryer?
dkelliott3
12/30/2011 10:53:00 AMSo are the kokanee making a comeback? I'm sure hearing about them a lot.
rickydbasser
12/30/2011 11:39:00 AMBecause of the scales, skinny and deheading the perch, if not fileting them is the best way to prepare them. Choose your favorite batter, and you're in buisness. Very tastey!
danm
12/30/2011 11:59:00 AMJethro: I take a piece of foil and bend the edges, pour some olive oil and place the fillet fish skin down on it, add a few more drops of oil on top, salt, and lots of onions, (you can do garlic if you desire) Sometimes I add feta cheese on top also. Heat the grill 400-450 and place the foil on it. You can use the same method for trout and salmon. You can also deep fry it, fillet it, and take the skin down if you want. No other fish tastes better than perch, maybe walleye does. I’m already salivating!
danm
12/30/2011 12:07:00 PMdkelliott3: I marked a lot of fish spread all over a specific area from 10 to 50 feet. I suppose those are kokes since I hooked a couple. Yes they are there. It is illegal to keep kokanee in lake Sammamish!
Racer
12/30/2011 1:13:00 PMI've been getting alot of kokanee lately also. Need to get through them to get the cuts.
LiveAsYouWill
12/30/2011 6:39:00 PMThanks, folks, for your responses and suggestions on perch! I love walleye, too, but never would have thought perch would be as good. If I was to fillet those little guys, you both use a electric-blade? They have always been junk-fish to me that flustered me for decades while targeting trout/SMB/LMB/etc. I like the plan of using foil in a fryer too. That must alleviate the clean-up! Curious what you guys use for batter. I make a lot of beer-battered cods/whitefish/etc, more info the better far as I can figure! Happy Fishin', gents!
