I've been asked many times if the white perch are good to eat. From all the articles I've ever read about them, the answer would be yes. Last night I decided to try some for myself. Here's my report.
Filleting white perch was very similar to any other panfish. One thing I did notice was a little more blood on the first cut behind the gills. The white perch also seemed to be a little more oily than crappie or bluegill. When I was done cleaning the fish, my left hand felt a little like I had used hand lotion on it. If you've ever cleaned and/or eaten white bass, these are very similar.
I fried them in butter using a light breading with seasoning salt and onions. They have a stronger flavor than crappie and once again, very similar to white bass, stripers and wipers. If you've never eaten any of those, it would be like comparing the taste of crappies to catfish. White perch are not my new favorite fish to eat but I'd like to try them again using some different recipes.
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