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Ok Big Cliff,Im hooked on perch,n,,,,,,,,,,,


misfish

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Been a long while since I dedicated ice fishing time to perch, but with the past couple of weeks with a deep freeze,I figured what the heck. Hit a spot I had fished maybe 4 years ago. Larger sand and weed transition near a drastic drop. Started off very slow. Only marking a few. Got to moving around and found them. They were super aggressive. Flying up from the bottom and hammering my spoon tipped with maggot . Spent 3 hours on the same hole. They would come in and leave. I know from pass reading, they will circle the area. And they did. All morning long.

 

Landed around 40 and kept 14 for a fish dinner tonight. My peeps are not like they once were, cleaning 14 of these guys gets tricky now. I,ll take 2 whities anytime. :D

 

Going to give it another try Sunday morning. To much fun not to.

 

IT was also great to finally get back out with me bud for some fishing. 4 weeks MIA seems like forever :w00t:

 

 

GOPR0269p.JPG

 

GOPR0273p.JPG

Edited by Misfish
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Love my Simco jumbo perch LOL, firm, clean and fun to catch.

 

If you haven't tried it you have to get an electric filleting knife. A few years ago CPH and I spend several hours crappie fishing, when we got back and went to clean our fish he pulled out his electric and I grabbed my trusty standard filleting knife. Now I have been cleaning fish ever since I can remember and thought an electric filleting knife was just an expensive gadget, next thing I know he is cleaning 3:1 and doing as good or better than I am. The next day I bought one and have been using it ever since.

 

After I've cleaned them I put them in a bowl of salted water and let them sit in the fridge over night, the next day I drain them and rinse them in fresh water, what I don't plan to eat that day I vacpac and put in the freezer. (or put them in a zip lock bag with a bit of water, squeeze out any air and freeze them)

 

I have tried many ways of cooking them, chowder, wrapped in bacon and drizzled with Italian salad dressing, fish crisp (and many variations) but my all time favorite is done in a tempera batter and deep fried, served with some nice fresh lemon slices. I have actually had people that don't like fish try it and go back for several refills.

 

One last hint: I found that some oils impart a taste on anything cooked in them. I went to National Grocers and bought a 5 gal pail of deep fryer oil (liquid shortening). It was only $32.00 for the pail but it does a super job and takes the heat (375°) better than most other oils I have tried. I actually put it in smaller 4L jugs so it's easier to handle and it can be re used many times.

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You gotta love the way Crappieperchhunter fillets fish (I defy you to find a bone)...I have gone back to cleaning them whole like in the video then deboneing them after cooking...The way my grandpappy taught me to clean mudcats...

 

They look like a chain saw massacre when I try filletting...LOL

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Good morning everyone, my name is Sinker and I am a Perch Addict!

 

Best fish out of fresh water IMO. Hands down.

 

Fun to fish for, great eating, and the big ones are a challenge to catch! The best is yet to come. I love drag pullin perch!!

 

S.

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What a difference 24 hours makes. Fish all over me yesterday, and well today, they were just very shy I guess. Was set up at 5:50 am ready for another great morning. Well that didnt happen. Quick 4 fish and that was it. Moved a dozen times. 50 ft at a time. 28 fow down to 10 fow. I guess they were enjoying the beauty day as well. Not sure if I,ll get out next weekend, but Im good. Time for the river gear to get sorted out. :Gonefishing:

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What a difference 24 hours makes. Fish all over me yesterday, and well today, they were just very shy I guess. Was set up at 5:50 am ready for another great morning. Well that didnt happen. Quick 4 fish and that was it. Moved a dozen times. 50 ft at a time. 28 fow down to 10 fow. I guess they were enjoying the beauty day as well. Not sure if I,ll get out next weekend, but Im good. Time for the river gear to get sorted out. :Gonefishing:

Hit the evening bite bud. We had our most success from 5pm to 7. Just in time for dinner.

 

Also, I should open up Jer's perch filleting business. I fillet 5, I get to keep 1. 6 inch fish plus. No exotic species. :P

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Perch on Bottom.JPG

Love my Simco jumbo perch LOL, firm, clean and fun to catch.

 

If you haven't tried it you have to get an electric filleting knife. A few years ago CPH and I spend several hours crappie fishing, when we got back and went to clean our fish he pulled out his electric and I grabbed my trusty standard filleting knife. Now I have been cleaning fish ever since I can remember and thought an electric filleting knife was just an expensive gadget, next thing I know he is cleaning 3:1 and doing as good or better than I am. The next day I bought one and have been using it ever since.

 

After I've cleaned them I put them in a bowl of salted water and let them sit in the fridge over night, the next day I drain them and rinse them in fresh water, what I don't plan to eat that day I vacpac and put in the freezer. (or put them in a zip lock bag with a bit of water, squeeze out any air and freeze them)

 

I have tried many ways of cooking them, chowder, wrapped in bacon and drizzled with Italian salad dressing, fish crisp (and many variations) but my all time favorite is done in a tempera batter and deep fried, served with some nice fresh lemon slices. I have actually had people that don't like fish try it and go back for several refills.

 

One last hint: I found that some oils impart a taste on anything cooked in them. I went to National Grocers and bought a 5 gal pail of deep fryer oil (liquid shortening). It was only $32.00 for the pail but it does a super job and takes the heat (375°) better than most other oils I have tried. I actually put it in smaller 4L jugs so it's easier to handle and it can be re used many times.

CAJUN FISH

 

3 strips of bacon diced

2 cloves of garlic crushed or chopped

2 tbsp onion chopped

2 sticks of butter

2 tsp cayenne pepper

1.5 tsp Grey Poupon mustard

1/4 tsp basil

1/4 tsp thyme

1/2 tsp oregano

5 squirts of Tabasco sauce

1 tsp crab-boil (Old Bay or similar)

1.5 pounds of fish cubed into 1" pieces

 

Preparation:

Preheat oven to 375 degrees. Sauté the diced bacon, crushed garlic and chopped onion in a 10" skillet until onion is translucent.

 

Add the butter, mustard, cayenne, basil, thyme, oregano, Tabasco and crab boil. Simmer 3 minutes.

 

Add the cubed fish. Stir and simmer another 3 minutes.

 

Transfer to baking dish and bake in 375 degree oven for 20 minutes.

 

Serve over white or brown rice.............

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CAJUN FISH

 

3 strips of bacon diced

2 cloves of garlic crushed or chopped

2 tbsp onion chopped

2 sticks of butter

2 tsp cayenne pepper

1.5 tsp Grey Poupon mustard

1/4 tsp basil

1/4 tsp thyme

1/2 tsp oregano

5 squirts of Tabasco sauce

1 tsp crab-boil (Old Bay or similar)

1.5 pounds of fish cubed into 1" pieces

 

Preparation:

Preheat oven to 375 degrees. Sauté the diced bacon, crushed garlic and chopped onion in a 10" skillet until onion is translucent.

 

Add the butter, mustard, cayenne, basil, thyme, oregano, Tabasco and crab boil. Simmer 3 minutes.

 

Add the cubed fish. Stir and simmer another 3 minutes.

 

Transfer to baking dish and bake in 375 degree oven for 20 minutes.

 

Serve over white or brown rice.............

 

Now that looks interesting and I just might try it one of these days because I've had a few recipes from you that I still love to do but :dip in tempura batter, deep fry until golden brown and serve with fresh lemon wedges and or tarted sauce sure is a lot easier and I doubt yours will be any tastier :whistling:

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