05-22-2007, 02:53 AM
depends how you like your filets really.
you can scale them cut the heads off and gut then clean...
scale them then filet leaving the skin and ribs in...
- or -
go 'totally clean' and filet, skin, then remove the rib cage .. this is the way I do it most of the time. I don't care for bones and the Perch here in my area lakes taste a bit better without the skin on 'em.
just make sure you clean them real well and keep the meat clean from the guts and blood.. which means keeping your work surface somewhat clean while working on them.
this help any?
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you can scale them cut the heads off and gut then clean...
scale them then filet leaving the skin and ribs in...
- or -
go 'totally clean' and filet, skin, then remove the rib cage .. this is the way I do it most of the time. I don't care for bones and the Perch here in my area lakes taste a bit better without the skin on 'em.
just make sure you clean them real well and keep the meat clean from the guts and blood.. which means keeping your work surface somewhat clean while working on them.
this help any?
[signature]