How To Fillet A Perch - The Mighty Eagle

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How to fillet a perch

How to fillet a perch

Here we show you a step by step guide how to quickly fillet a perch. The secret to doing this fast is just to get the fillets off and get them ready for cooking. We are not even bothering to get rid of the scales or the guts. We are just after the fillets.

How to fillet a Perch

You will need:

• Sharp filleting knife
• A freshly caught perch

How to clean a perch

1. Firstly lay the fish flat on a cutting surface
2. Using the knife, slice just behind the fin on the side of the fish so it cuts from top to bottom – don’t go right through, just to the bone
3. Then insert the tip into the top by the dorsal fin and cut along the back bone until you get level with the fish’s anus.
4. Then cut all the way down so the knife pops out of the flesh on the tail side of the anus.
5. Then cut out along the tail.
6. Then turn the knife and cut back on your self as far as the ribcage
7. Then peel the fillet off downwards, slicing the flesh off along the ribcage as you go. The fillet should just fall off.
8. Do the same for the other side

A perch fillet

Wash them in cold fresh water and they are ready to cook.

To store them overnight, fill a ziplock bag with water and place the fillets in. Then squeeze out the excess water and air and place in the fridge. They will keep for about 24 hours in a fridge – or you can freeze them straight away to keep for a couple of weeks.

Fillets of perch sunfish and crappies

If you want to learn more about foraging you may be interested in this item:

Foraging Kit

Foraging Kit

The Mighty Eagle Foraging Kit, is the best way to get you started finding for your own food.

Simple chores like taking the dog out for a walk, can become fine food expeditions. You and your kids can get to chew your way through, blackberries, wild strawberries or Porcine mushrooms. The kit has a fully researched and full colour instruction leaflet, which will get you on your way, and tell you what is in season and when. More Info Category: Fishing,The Mighty Eagle,Activities,Fish recipes Date: June 26, 2012 by Ben R

How to fillet a perch

Here we show you a step by step guide how to quickly fillet a perch. The secret to doing this fast is just to get the fillets off and get them ready for cooking. We are not even bothering to get rid of the scales or the guts. We are just after the fillets.

How to fillet a Perch

You will need:

• Sharp filleting knife
• A freshly caught perch

How to clean a perch

1. Firstly lay the fish flat on a cutting surface
2. Using the knife, slice just behind the fin on the side of the fish so it cuts from top to bottom – don’t go right through, just to the bone
3. Then insert the tip into the top by the dorsal fin and cut along the back bone until you get level with the fish’s anus.
4. Then cut all the way down so the knife pops out of the flesh on the tail side of the anus.
5. Then cut out along the tail.
6. Then turn the knife and cut back on your self as far as the ribcage
7. Then peel the fillet off downwards, slicing the flesh off along the ribcage as you go. The fillet should just fall off.
8. Do the same for the other side

A perch fillet

Wash them in cold fresh water and they are ready to cook.

To store them overnight, fill a ziplock bag with water and place the fillets in. Then squeeze out the excess water and air and place in the fridge. They will keep for about 24 hours in a fridge – or you can freeze them straight away to keep for a couple of weeks.

Fillets of perch sunfish and crappies

If you want to learn more about foraging you may be interested in this item:

Foraging Kit

Foraging Kit

The Mighty Eagle Foraging Kit, is the best way to get you started finding for your own food.

Simple chores like taking the dog out for a walk, can become fine food expeditions. You and your kids can get to chew your way through, blackberries, wild strawberries or Porcine mushrooms. The kit has a fully researched and full colour instruction leaflet, which will get you on your way, and tell you what is in season and when. More Info

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June 26, 2012 | Fishing, The Mighty Eagle, Activities, Fish recipes | No comment

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