Cleaning perch after ice fishing doesn’t have to be a chore—it’s more like a slippery adventure. Here’s how to turn that pile of frozen fish into dinner without losing your patience (or a finger):
1. Gear Up Like a Pro
Grab your fillet knife (sharp, not butter-knife sharp), a cutting board, and something to toss the guts into—unless you’re into decorating your space with fish bits.
2. Give Your Fish a Rinse
Rinse off the ice, slime and whatever else they picked up on their journey. I mean, you wouldn’t cook a muddy potato….would you?
3. Make the First Cut
Lay the perch flat and make a slice behind the gills, angling toward the spine. Think of it as drawing a fishy smile—but don’t go all the way through. We’re filleting, not splitting firewood.
4. Follow the “Backbone Highway“
Flatten your knife along the spine and glide it toward the tail. Imagine you’re buttering toast—smooth, steady, and don’t skimp on the pressure. Leave the fillet attached to the tail for easy handling.
5. Peel Off the Jacket
Flip the fillet so the skin’s down. Pin the tail like you’re wrestling it, then slide your knife between the meat and the skin. Pull the skin taut—it’s a game of tug-of-war, and you’re here to win. Boom.
6. Debone Like a Champ
If you’re fancy, make a little V-cut to remove the ribs. If not, tell your dinner guests to chew carefully—you can call it “interactive eating.”
7. Rinse and Repeat
Flip the perch over and do it all again. You’ll get faster as you go, or at least that’s what you should tell yourself.
8. Clean Up Your Carnage
Toss the carcasses responsibly—no feeding them to the neighbor’s dog (without permission). Rinse those fillets, pat them dry, and pop them in the fridge or freezer (pro tip: add water to the bag to avoid freezer-burn).
9. Bragging Rights
Now that you’ve conquered the art of perch filleting, bask in your glory. Bonus points if you whip up a killer fish fry later.
And there you have it—cleaning perch like a pro. Just try not to make the fish look better at the end than you do!
