Crappie.com Legend
I always take the skin off as well. We caught some small ones at Santee a few years back and cleaned them whole like small bream and they did not taste as good. I think they have a stronger fish taste in the skin like the stripers so I always take the skin off. Besides, I can do that quicker than I can scale them anyway.
When they are filleted and skinned we cannot taste any difference in them and other pan fish. They are all good.
By the way, you probably know this already but the bio info on the white perch says it's closest relative is the striped bass. The perch name was a misnomer.
Kind of ironic the white perch is not a perch and the LM bass is not a bass.
Mark 1:17 ...I will make you fishers of men
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electric fillet knife -- cut behind head to spine - slide down spine to tail - flip meat over -start at tail slide knife up skin toward where head used to be until the meat is off skin - use fillet knife to cut rib bones out - rinse off - dip in house autry sea food breader mix ( have a fry daddy full of hot oil bout 350 0/o ready when you finish) drop in oil for a few min.
THEN INVITE ME TO SHOW YOU WHAT TO DO NEXT
Fish tremble at the sound of my name
Crappie Wall Hanger
except I go old school with a Rapala filet knife, that way I can feel my way down the backbone prior to the flip.
Last edited by OpiemusRex; 01-29-2014 at 09:53 AM. Reason: typo
You can't catch fish from the couch.
Crappie.com 2K Star General
thanks for the invite Ray hope to take you up on that soon.Originally Posted by SeaRay
you are right Wylie and Wateree has there fair share of perch in um. just haven't had time to go in a while. we had a few deaths and lot of people in hospital and nursing home in our church and my boat been broke for a long time too but finally got it back Friday night so maybe things will be looking better and can get back to fishin pretty soon.
btw-- I haven't forgot your mention of coming over to wateree, hopefully within the next few weeks we can make that happen
Fish tremble at the sound of my name
Crappie.com Legend
That is how I do mine, including the House Autry seafood breader. Here is their website, it has some great recipes on it.electric fillet knife -- cut behind head to spine - slide down spine to tail - flip meat over -start at tail slide knife up skin toward where head used to be until the meat is off skin - use fillet knife to cut rib bones out - rinse off - dip in house autry sea food breader mix ( have a fry daddy full of hot oil bout 350 0/o ready when you finish) drop in oil for a few min.
THEN INVITE ME TO SHOW YOU WHAT TO DO NEXT
http://www.house-autry.com/recipe_se...nd+muffins&go=
Mark 1:17 ...I will make you fishers of men
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