Conference wahoo::fishing

Sorry I frogot to say I fish southern NH

Kim

    I don't have any recipes but, when I was up at Lake Champlain 
    there were alot of people that went wild over Yellow Perch.  They
    catch buckets full of them, fillet them and say that they are 
    one of the tastyest fish to catch.  (I think that they just bread
    them and fry them).
    
    Carl

 White perch have to be about the easiest fish in the world to load up on.

 Lake Winnisquam is loaded with them. Get in your boat, go to the edge of
the deepwater, and drop a piece of nightcrawler down. Change depths until
you find where the ish are at, then load up. It's pretty easy to catch many
fish.

 They are also good eating.

 The Doctah

    
    
    	Fresh perch filet sandwhiches, off the dock in Erie.  Best tasting
    	fish I ever had!
    

    In this area the perch are viewed as pests more than panfish.  I know
    however that many people eat perch and consider them one of the finest
    fish to eat.  I have the complete freshwater Fisherman Book and in it
    is a chapter devoted to catching perch including sections on how to
    fillet them.   Anyway based on that I assume there are a lot of
    fisherman that like to each perch.
    
    Brian

    Yellow Perch are quite tasty.  I think they're as good as flounder. 
    Whether they're safe to eat is quite dependent on the water they're
    caught in.  If you'd eat any other fish out of that same body of water,
    then it may be a pretty safe bet that the perch are safe.
    carlo

    I used to just toss them back if I caught one while bass fishing, but
    last year I caught a few good sized ones while ice fishing and decided
    to see if they were good eating.
    
    ...they certainly are! Better than bass, and a *lot* less bony than
    pickerel (which tastes real good too but is full of little bones).
    
    Ed
    

    Yep, go ahead and give 'em a try. Personally I think perch makes
    excellent eating. They can be cooked, fried (especially fillets),
    baked and smoked. And they are easy to eat (= very few bones).
    
    Eki

	Filet as you would bass

	Mix two eggs with one/two cups water in a shallow bowl
	Cover a dinner plate with a thin layer of bread crumb mix
	Heat two tablespoons of shortining(sp) 'Crisco' in a skillet
             on medium/low heat (enough for �" covering the bottom)
	Dip a filet (both sides) in egg/water mix
	Drop flat onto bread crumb covered plate and cover top of
             filet with more bread crumbs (they're cheap)
	Slide filet into skillet (to avoid the splatter from the
	     hot Crisco)
	Flip after two/three minutes
	Flip again after two/three minutes
	Flip again after two/three minutes (when "golden brown")
	Flip again after two/three minutes (when "golden brown")

	Serve with tarter sauce and lennom slices

		- tarter sause -

	Mix pickle relish and mayonase (no "Merical Whip" please!)
	     in equal portions or to taste

	Throw the x-tra (used) bread crumbs away and give the left-over
	     egg and water mix to your cat and/or dog (It's good for
	     their coat!).


P.S. - This is my favorite "bass formula" too!

                              Joe Whittemore - From where the Westfield
                                                    Meets the Westfield
                                                       By the Westfield
                                                          In Huntington (MA)





  [    < Note 1358.8 by HSKAPL::AALTO "Erkki Aalto @FNO DTN 879-4863" >    ]
  [                                -< And versatile too! >-                ]
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  [                        They can be ....... smoked.                     ]
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	"Light up one o' them Perch will ya' - these bugs are
	 driving me nuts!"

    re. -.1

    	OR, SUBSTITUTE for Bread Crumbs, CORN MEAL in the previous recipe. 
    I like the Corn Meal better than bread crumbs.

    Don chere we use corn meal and beer. Maks gud hushpuppies too!!
    
    Chew makin me hongry,
    
    Coonass

    I also think yellow perch are great eating.  Kind of a pain to clean
    since they are small and tough skinned, but they sure are sweet.
    
    While bassin' for fun with the ultralight, I'll occasionally throw on a 
    something small and catch perch along with the bass, I'll toss the perch 
    in the livewell and if I get a bunch I'll keep them.  Big yellow perch 
    are often caught while ice fishing for bass.  I toss the bass back down 
    the holes and keep the perch.
    
    We occasionally pick up white perch while smletin, they are great
    eating as well - and larger and easier to clean.
    
    donmac

    
      Is there a "clean" body of water in the eastern mass area that has
    white perch, or will I have to travel some to find them?  I have been
    told that they are good eating and would like to find out for myself.
    Any hints on how or when to catch them would also be much appreciated.
    I work and live in Hudson, Mass.
    
      Al
    

    Since you can't always tell how "clean" water is (I assume you mean
    that the fish from that water are safe to eat) then if you really want
    to be sure, call the Fish and Wildlife warden in Westminster (the area 
    he's responsible for includes Hudson, Mass). His number is 508-632-7648, 
    or 617-727-3623. He should be able to tell you where to avoid.
    
    Ed
    

    Kim,
    
    The first thing to know about eating fresh water fish is never
    cook them with the bones. Little bitty smelt excluded.
    The bones when cooked secrete something that adds a slightly
    bitter flavour to the meat.  If in doubt, take 2 fish of the
    same species, fillet one and do whatever to the other but cook
    them about 4" apart in a skillet, oven or however. Best test is
    baking.  Eat about 1/2 of the fillet then try the other. It's not
    lousy, they are still good eating but there is better and best.
    
    If you not familiar with the easiest way to fillet, an illustrated
    example is on the back of the pkg of all rapala fillet knives.
    Three swipes of the blade and there sits your boneless fillet.
    
    Personally, I think walleyed pike is the best eating fresh water
    fish. Take it even over haddock, but not mako or halibut.
    After that comes the horned pout in the 6" category.  It's just
    about time to go out and get a bucket full one of these nights.
    These I leave the bone in, and the tail ( well scraped) is very
    tasty. Take some seasoned bread crumbs on wax paper, fold it over
    and put the rolling pin to work. Turn them into dust.  Take a 1/4
    lb stick of butter, cut in half. Melt one piece in a small container.
    Fill a soup dish 1/4 full of your favorite white wine, stir in the
    melted butter, dip the skinned pout in it then flip/flop in the
    bread dust and - OH YEAH - in an 8" skillet prefferable cast iron,
    melt the other 1/4 stick of butter and raise the temp to just under
    burning the butter and fry those li'l babies.
            (DAMN, LEMME KNOW WHEN THIER READY!! - SMACK SMACK)
    
    Pickerel are also an excellent tasting fish. But you have to know
    how to clean to eliminate bones.  If interested, send mail, I've
    got to scoot along.
    
    Fred

    
    	I used to rent a place on a lake and we'd have friends over and
    sit out by the lake with a camp fire to keep the bugs away. One of
    these times we got the munchies and it wasn't dark yet so we caught a
    few yellow perch to cook. Here's about as basic a recipe as you can get
    for these things. 
    
    	Gut and scale the fish, leave the head on. Take a stick and put it 
    through the fishes mouth. Stick the stick in the ground and prop it up 
    so that it's over a camp fire. The fish should be back side down.
    
    	Put some butter, salt, and pepper in the cavity and cook until done
    (length of time varies with how close fish is to fire and other variables).
    As I remember it took about 20 minutes for the fish to cook. 
    
    	Either the fish came out surprisingly well or we had to much to
    drink that night (probably a little of both ;-).
    
    	RAYJ

    
    WELL, WE'RE ALL WAITIN'!!!!
    
    How was the perch dinner??  Save any for us??
    
    Fred