Perch cleaning 101, Some Perch caught in Simcoe

[longfish]

Lately we have had the discussions on electric Knife use for cleaning fish and especially when you have a lot of Perch to clean.

Yes there is a learning curve but you have to keep doing it and get past the butchering stuff. The more you do the better you get.

I put my electric knife away a couple of years ago after trying it twice.....that was a mistake....I will never use anything else from now on for Perch and will now try all species.

I am sure there are many different ways but here is the way I do them and you will develop what's is the best way for you.

I start by cutting the right side fillet first. Start behind the gill and slice to just below the pectoral fins on an angle. Do not cut through the back bone so light pressure. Then angle the blade towards the tail following shaving the back bone. Cutting through the rib bones. Try to use mostly the tip of the knife and aiming the tip towards centre belly.

Be careful not to cut through the backbone especially when passing the dorsal fin, hint....learning curve.

[longfish]

Then flip the fish and cut the left side the same way.

[longfish]

The top view should look like this with very little meat loss if any.

[longfish]

Stack all your fillets up with the ribs and the skin still on them.

[crappeeeman]

You are an artist with the camera, and the electric knife. Good job, enjoy your dinner.

[longfish]

Next put the fillet ribs up and use a fork upside-down to hold the meat.

[longfish]

Next place the knife just below the ribs and start cutting. Once the cut starts angle towards the ribs so that you are shaving the ribs off of the meat.

[longfish]

Yo can see how the ribs are shaved off the meat....losing no meat.

[longfish]

Another pic with the rib cage removed.

[longfish]

Next shave the meat of the skin being careful to keep the knife at a slightly down angle so as not to cut through the skin. Repeat for all fillets.

[longfish]

Shave like this losing no meat and discard skin and ribs into. Be careful not to cut through the skin, learning curve.....I use a compost bin with a compost bag in it....then when done tie bag and put it in the freezer.....garbage day it goes into the green bin and to the curb.

[longfish]

I pile the fillets in a washtub.

[longfish]

The waste in the compost bin to go in the freezer.

[longfish]

Then a cold water bath to clean them of any blood, eggs and other crap rubbing them.

[longfish]

I then lay down paper towels , and place the fillets on them to dry the underside.