Since it is smack spang in the middle of prime winter perchin’ time, a lot of us are (fortunately) ending up with a nice bunch of perch fillets. Everybody loves perch, but new recipes are always appreciated.
I got a PM request for my “Beer Steamed Perch” and I got to thinking that a better title would be 'BEER POACHED PERCH", since the fish is actually down in the liquid (beer) rather than being steamed over the boiling beer.
So, I made some tweaks on my old recipe and made a PDF file of it. See attached.
NOTE: For the “alcohol challenged”, all of the forbidden stuff cooks off and none remains in the finished product. Tell the bishop that there is no way you can get plastered on perch.
Great recipe, especially the beer part hehe, thanks for sharing. I wonder if you, or someone, could give me a crash course on effectively filleting/preparing a perch to eat? I caught some from Yuba a couple weeks ago, and trying to fillet them reminded me of disecting frogs in biology class. I’m actually quite good at filleting trout, so I know my way around a fillet knife. However, I don’t think I did a very good job on those perch. Also, do you eat the skin?
CRASH (Link to a past post…with pics…on filleting perch)
If you don’t have an electric fillet knife, get one. Cheaper than therapy or a trip to the emergency room.
**I suppose you could eat the skin, but only after scaling and crispy frying them. The scales are like armor, and unless you remove them while the fish is still wet it is almost impossible to get them off. **
In the days of my youth, in Idaho, my cousins and I would often bring home a bunch of small perch to show off our angling skills…and for my aunt to cook. She was an accomplished trout fryer, but didn’t know anything about filleting any fish…especially perch. But, she humored us kids. After heading and gutting (like small trout) she floured the perch and fried them brown in bacon drippins. Since they weren’t scaled, the fins were tasty and edible but the skin was just flavorful leather. However, it peeled off real easy and peeling the flesh from the bones was far easier than with trout. Perch have a simple bony structure, without the fine flesh bones of troutkind.
Once you get the hang of producing efficient skinless fillets, you will not begrudge the effort. Them is tasty little morsels and well worth the time it takes to produce them.
Fish college? Me? Nope, I could never stay in a fish school very long without having to go up for air.
In truth, my past educational background was taking me toward marine biology…until a variety of circumstances derailed my education.
Thankfully, I have always had the thirst for knowledge and experience in things related to fishing…and I have continued a LOOOOOOONG life of continuous study. I even manage to retain some of what I learn.
Today, with our Internet resources, anybody can be a one minute genius if they know how to use a search engine. I am glad to be able to make some my past learning experiences available to others on this website.
Let me know when you are ready for past posts on filleting trout, catfish or other species. I even have some on filleting carp…FOR BAIT.
Thanks, T.D, That reminds me of a recipe I used from an outdoor magazine called “Milwaukee Trout” It was very similar except for with trout and was delicious. I lost the recipe long ago and thanks to you I may be able to try it again. (But I will use Amber Bock instead!)
Ah nothing more educational than “empirical” research out in the field. LOL. Maybe someday we can open up our own branch of BFT college…hahaha. I’ll offer courses in understanding and catching lmb, smb, trout, perch, walleye, white bass, bluegills, etc. And then, of course we need a way to apply those concepts addressed in class discussion…what better way than to take a trip out on the water to add a pragmatic application of the skills learned? And then TD can create a department entitled The Fresh Water Seafood Culinary Arts Academy. Since I’m not quite as good a cook, my expertise lies in the catching. Who will want to go to Stevens-Henager anymore?
Sweet, looking forward to a class field trip [:)]. I second the electric fillet knife, I just bought one this last fall and it ‘cuts’ my time filleting fish in half.
As I recall, from the days I DID spend in college, the “lab” part of most courses was more enjoyable than the “classroom”. However, with your half-vast knowledge of all the fishies, your way with words and your devastating wit, I have no doubt you will keep everybody awake and interested through the verbal part.
But…no “Culinary Arts” stuff for the application. My cooking style is mostly of the “EZ2” school…EZ2 prepare, EZ2 cook and EZ2 enjoy. I’m all about life’s simple pleasures. But, I am able to claim some credibility as a published author…in Utah fishing and fish cookery. I put out a book back in the 80’s to help DWR promote the harvest and utilization of the warm water species…many of which were largely ignored by the prevalent troutaholics.
Over the last three years, since I moved back from Arizona, we have had several “hook and cook” sessions…mostly float tubers, but open to all. We have had mini seminars on specific waters and/or for specific species. After a bit of “hot air”, we hit the water, harvest a few fish for the pan and then retire to the fillet board and then the cooking area. Makes for a great learning experience and usually good eats.
**We plan to have more this year, beginning with our Yuba Perchathon on Feb. 16th. **
Then, we will be teaming up with DWR on some Yuba walleye sessions. If we get enough interest, and have venues for everybody to convene, we can do several more in the coming months.
PM me and maybe we can work on some subjects and formats to put into the works. We can all use a better understanding of our fishy quarry. We look forward to your insights.
Also, I pick up from some of your posts that you are conducting research into understanding females. I suggest that if you ever TRULY get a handle on that enigma you could make a lot more money as a consultant in feminology than anything to do with fishing.
Hey TD, where could one find that fancy cook book you got a picture of there? I think that would be a great addition to the recipies of yours that I have printed and saved.
Not sure if there are any left for sale anywhere. Maybe in some occult bookshop under masochism. The printer did not print a million copies, and it never made it to the best sellers list. When she bailed out of the printing business a year or so after publication I think she probably dumped whatever was not sold.
I may have the last 3 copies in existence.
If you want a PDF file of a scan I made, send me an email address that will accept large files and I can get you some of the sections.
**One of these days I will gather up a bunch of my recipes and put them on a CD for those who want them. **
[reply] Then, we will be teaming up with DWR on some Yuba walleye sessions. If we get enough interest, and have venues for everybody to convene, we can do several more in the coming months. [/reply]
Sorry, not sure where MY text went. I know I typed something…maybe[unsure]. Anywhoo, I would be very interested in a tutorial on catching 'eyes in Yuba. Thanks again TD, you truly are a resource for us up and comers.
Yeah, it does take alot of energy to be so good with words and humor. I have to maintain engagement in full classes of college students everyday. It’s a combination of a bachelor’s in english literature and master’s in communication and practice trying to make academic concepts as fascinating as thinking about fishing lol. Yes, feminology 1010 would be fun to teach as well. The art and skills of Mac’n lol. Sounds like interesting get togethers you’ve got going…it would be fun. Uh, one thing though…I’m kinda a late riser at times. But yeah, feel free to let me know about dates and times…and I’ll do my best.
Since it is smack spang in the middle of prime winter perchin’ time, a lot of us are (fortunately) ending up with a nice bunch of perch fillets. Everybody loves perch, but new recipes are always appreciated.
But yeah, feel free to let me know about dates and times…and I’ll do my best.