Instructions
Ok guys heres what ya got to do first ya got to have a good PErch fisherman much like myself then you need to add some fish
Then you have to cut just behind the gills like this
Then Rip the head off like this once cut the gutz might come with it
Then cut along the belly starting at the poopshoot just under the sking though don't puncture the gutz
Then pull out the guts and make it clean like this
Then cut the tail off like this
Then slide your knife just under the skin and nearest the backfin like so.
Then make sure that the knife is all the way out the perch till the end under the skin
Then what i do then is flip the Perch body upside down and push on the perch and slide my knife along so that you cut the skin away from the MEat
Then you should have it looking much like this
Do this to both side but leave the skin still attacked to the BAck fin so then you can pull it all of with the fins much like this
Then what you should have after that is what this looks like a perch fillet body and skin fully attached with the back fin.
Then that leaves the lil hard fin behind the bum to take care off just slide your knife behind take a lil bit thru with the knife then it will just tear off with your hand like this
Then you have What is left a 2 sided Filler That you can cook in the pan or microwave...Cook with butter in pan On med untill butter starts to Brown or desired tenderness of perch..Or microwave 5 perch in on 5 mins in a bowl with a tablespoon of butter and covered with suranwrap.
The Perch Meat will come Right off the Skeleton once cooked if ya pull tail to Head or where the Head used to be...If ya do it right you get no bones...ANd you use 99 percent of the meat and even lil guys are still a meal to ya...Anyhow hope this helps anyone of ya lazy guyz out there like me . Tight lines all
