Where I grew up fishing in Maine we went commonly white perch. For those of you who have never had white perch, you have a way of trying to find. You need to fish, or have a friend, the case is because they are not sold commercially. Are you a spiny fish, but far less than the more common bony yellow perch in the Great Lakes region caught. In Maine, we usually throw back yellow perch as a junk fish.

I grew my perch are easily cleaned and roasted. This can be accomplished is quick and easy. Use just a folding knife to scrape the scales against the grain of the scales. Then cut the tail, the dorsal and ventral fins, and then his head. Then slit open the belly, away from the hole from the ventral to the area where the head was cut off. Then use your thumb to scratch the intestine. Wash the fish in the lake and throw him to fry in the bucket to go with corn flour. Yum.

Then a few years later my uncle Royce has taught me, walleye fillet. disappeared result is a slightly smaller amount of meat to eat, but do eat white perch quickly and easily as all the bones. The key is a very sharp knife. Start by cutting off the tail and head. Then through the skin on the back of the fish from the head end moves back near the dorsal fin cut back to the rear. Now grab the skin on the dorsal head with either a forceps or a knife and thumb (careful here, do not cut your thumb) and rip the skin, first one side then the other.

To cut with a sharp knife along the fillet side of the spine of the main fillet of meat from the spine to remove. Wear this incision down to the ribs. Repeat on the other side. Now cut the ribs, and you're left with a fillet of sea bass flesh. Discard the rest of the perch. You are left with two modest size of fish fillets. It takes more to make this a meal if you have not been lucky enough to have caught an unusually large perch. Fry breaded them with corn meal, and it rivals trout or catfish for good taste. Enjoy.

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