MyFishFinder Forum
MyFishFinder By Species => Perch => Topic started by: busler15 on Aug 09, 2009, 08:54 AM
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Check this out folks.
&feature=related (http://www.youtube.com/watch?v=pjTlFwQb7D0&feature=related)
Found this on YouTube.
Has anybody tried this method?
I would think that the spine/ribcage is still in the meat! Would they dissolve during cooking?
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The ribcage is intact and does not disolve, but you flake the meat off in the same manner as when eating a whole catfish. Take a fork and rake the meat off of the fish from the backbone down towards the belly following the ribs and the meat will fall off and leave the rib bones behind. You can go one step further and filet the meat off, but that might take 14 seconds ;D Personally I'm never in that big of a hurry.
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I think next time I will use this method but I will fillet the meat off. Save me cutting through bone, going around it instead.
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I think I'll use this method next time I get some perch... With bigger perch I might take an extra step to fillet the meat off the ribs.
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I have seen this video on u-tube aswell. Pretty cool but not a very practical way to prepare perch for the fryer when you have kids the like to eat fish fast. I cant cook them fast enough!
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if only this were boneless filets in 10 secs...takes about 1 min per fish the way i do em.
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The way he cleans them in that video is the way both my GF and I have always cleaned them. If you want boneless you simply cut it away from the bones after you are done. Mostly we always just cook them up as is, and eat them off the bone.