The Traditional Fisherman's Forum

Here's another Perch photo from the White Springs era, a trio of three pounds plus fish taken in a short dusk feeding spell

This venue was really prolific at that time and it was rare to blank once we had worked out how to fish it. Curiously despite good features to fish to, most of our fish came from open water.

Nice one sir !!

Very nice. 9 plus pounds of perch.

You didn't ask them to smile

I don't want to offend the delicate sensibilities of anyone on the TFF, but Perch do make for very good eating.
When I was in Finland, we used to gut them and salt them and cook them over birch fires.
Simply delicious.

And why not? We eat trout after all....
The Italians are very partial to a nice perch from the lake, its on the menu in many reputable restaurants.....yes, I have and enjoyed it.

When I used to do a lot of Eel fishing a Perch would occasionally take the lobs at night and be deep hooked and bleeding and destined to die.Popped under the grill with a knob of butter and a touch of salt.Delicious!

I've eaten quite a few Perch over the years, particularly from the Wye in the early years when they were quite plentiful.

Likewise, I used to take the odd one from lakes in Anglesey, clean, split and fry them in a little butter. Not bad at all if they're from clean water.

Anyone still eating Perch ?
If so, how do you prepare them and cook them ?

Best way is to pour boiling water on them and leave submerged for exactly one minute. Take out and immediately plunge in a big bowl of cold water and leave for about five minutes. Taken out and peel away the skin and scales.

Then lightly coat in very well seasoned flour and fry in butter, a few minutes on both sides.

Without the boiling water treatment you'll struggle to descale them and probe cut yourself attempting!