https://www.youtube.com/watch?v=pjTlFwQb7D0

Ok really small ones you clean them up like this above. You are left with the rib cage still intact but meat flakes off when cooked.


On the larger ones I clean them up like you normally would and use a townsend fish skinner to spin the rib cage out. This yelds the best meat from the perch.

I am the most picky person when it comes to fish bones and my family loves this about me. I have built up a very good trust in my skinning abilitys from my family they never worry about the fish I clean. I have to hand it all to the townsend skinner. They don't make them any more and mine is from 1957. You can find them on Ebay.

Cheers Don.

This perch was as big as my son. Just hit 13"s

Last edited by DonoBBD; 05/01/16 08:24 AM.
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7/8th of an acre, Perch only pond, Ontario, Canada.