marth11 Posted November 9, 2009 Report Share Posted November 9, 2009 Well last night me and my Dad got into a little debate on our different styles of cleaning fish of certain size mainly Perch, My dad thinks all fish except for trout and salmon should filleted by means of cutting along the gill plate down to backbone, turning knife and gliding down towards tail, I agreed to cleaning fish like that, that are larger such as Bass and Walleye, but I say that Pan Dressing is easier for smaller fish such as once again perch too pan dress simply grab fish by lips and scale from tail to head, then with a strong sharp heavy knife cut of head, make a slit down to its ass and stick your finger in and remove the guts. Well what do you guys think is a better way to clean Perch, fillet or Pan Dressed. Link to comment Share on other sites More sharing options...
basskicker09 Posted November 9, 2009 Report Share Posted November 9, 2009 fillet no bones that way thats how we do all our fish Link to comment Share on other sites More sharing options...
marth11 Posted November 9, 2009 Author Report Share Posted November 9, 2009 fillet no bones that way thats how we do all our fish thats what I like about Filleting but Pan Dressing leaves more meat and when its done all the bones fall out anyways Link to comment Share on other sites More sharing options...
ogliq2 Posted November 9, 2009 Report Share Posted November 9, 2009 In my opinion , you just can't beat boneless perch fillets dredged in dry pancake mix (with a few other ingredients added). Then fried up nice and crispy in peanut oil .... Link to comment Share on other sites More sharing options...
Mike Pike Posted November 9, 2009 Report Share Posted November 9, 2009 I think a lot of Euro's prefer your method Bassmaster12 cuz it saves more meat. My ethnic background is Serb and when it comes to perch or any smaller fish, a lot of us don't even bother taking the head off. Just scale and gut it. Then make 2 or 3 vertical cuts on the body with a knife so the salt and spices get rubbed in good, then dredge in flour and drop 'em in the fry pan. Mmmmmmmmmmmmm Link to comment Share on other sites More sharing options...
little cleo Posted November 9, 2009 Report Share Posted November 9, 2009 There are many possible responses to this, all a matter of taste. The only thing I don't like is barbequed fish, and I normally try to avoid eating bass. I find sunfish and perch to be much better tasting. Link to comment Share on other sites More sharing options...
Chrisb Posted November 9, 2009 Report Share Posted November 9, 2009 Scaling = too messy for me. Filet because I don't like bones. The only fish I leave bones in is smelts. Cut the head and fins and gut. But I haven't had smelts in many years. Link to comment Share on other sites More sharing options...
basskicker09 Posted November 9, 2009 Report Share Posted November 9, 2009 go to rameys bend for smelt through the ice Link to comment Share on other sites More sharing options...
dave524 Posted November 9, 2009 Report Share Posted November 9, 2009 I filet everything except pan sized specks and the odd larger trout/salmon that I will stuff and wrap in foil and do in the oven or BBQ. Link to comment Share on other sites More sharing options...
Nik Posted November 9, 2009 Report Share Posted November 9, 2009 Dependent on the fish size and how much time I have or how patient I am feeling, I do normally prefer fish boneless. That being said you do lose alot of meat and the skin in many cases is what gives it the best flavor. If I am fishing pristine waters I never remove the skin. Perch - butterflied boneless Link to comment Share on other sites More sharing options...
smerchly Posted November 9, 2009 Report Share Posted November 9, 2009 Pike ............5 fillet method to rid of those "Y" bones Sunfish/gills.... scale , gut , heads off , rib bones are short & large so take the cooked meat off the bones with a fork ......no waste , mmm good . Catfish .......either cut skin behind the head & pull off with pliers , then fillet .....or fillet like any other fish & remove skin after .(same for ling) Perch , bass , trout & most other fish .......fillet & skin ....except I leave the skin on if they are going to be frozen . Smelts......scale (yep I scale em) , cut head off ,gut , eat the rest ,bones & all . If you make a mistake ....fish patties ! Link to comment Share on other sites More sharing options...
Erik.T. Posted November 9, 2009 Report Share Posted November 9, 2009 go to rameys bend for smelt through the ice on the welland? also what do you use? Link to comment Share on other sites More sharing options...
ogliq2 Posted November 9, 2009 Report Share Posted November 9, 2009 smelts are crazy.. they'll bite on a bare hook. My father used to use a piece of foil from a cigarette pack ... or you can use a piece of minnow or worm... he used to catch bushels of them, most over 10".. you don't see many that size anymore. We used to clean them with scissors... Link to comment Share on other sites More sharing options...
smerchly Posted November 10, 2009 Report Share Posted November 10, 2009 If your good with the scissors , you can scale both sides of the smelts !!! Scissors helps to clean up smelts faster . All you need is an eyeball or small piece of another smelt to catch hundres in a few hours . Tastey little critters ....try smoking them . (in ur smoker) Link to comment Share on other sites More sharing options...
Hula Popper Posted November 10, 2009 Report Share Posted November 10, 2009 Any fish larger then pannies I leave whole (ie. Trout, salmon, walleye and so on....) Perch and pan fish on the other hand I use this method, it takes some practise but once you get the hang of it you can clean a perch with in 10 seconds. Enjoy the video.... it's one of my buddies doing the cleaning Link to comment Share on other sites More sharing options...
Chrisb Posted November 10, 2009 Report Share Posted November 10, 2009 I used to dip smelts at Rathfon. I don't think you can get there any more. Private property and no parking posted everywhere. Cleaned with scissors also. Link to comment Share on other sites More sharing options...
Nik Posted November 10, 2009 Report Share Posted November 10, 2009 If your good with the scissors , you can scale both sides of the smelts !!! Scissors helps to clean up smelts faster . All you need is an eyeball or small piece of another smelt to catch hundres in a few hours . Tastey little critters ....try smoking them . (in ur smoker) Never thought of scaling the smelts. I use snips cut off head, tail etc., small slit in belly and gut them - Done in a few seconds Link to comment Share on other sites More sharing options...
basskicker09 Posted November 10, 2009 Report Share Posted November 10, 2009 in port c but on the welland canal yes Link to comment Share on other sites More sharing options...
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