I just got finished cleaning a couple of dozen perch after a decent day on the ice. For me there aren't many things I can think of that are more tedious than cleaning panfish ! I hate ruining/wasting decent fish. I try to fillet them similar to any other fish, ie slice the fillet cutting through the rib cage down to the tail, peel it back, take the skin off, then cut out the rib cage. I use a small, sharp filleting knife and while most turn out fine, sometimes the knife has a mind of its own and the fillet ends up looking like hamburger.
Is there an easier, more efficient way to get this job done ?
Thank goodness they taste as good as they do - almost makes it worth the trouble ! Thanks.