Here is a little video on how to clean a perch in ten seconds.

 http://www.youtube.com/watch?v=pjTl...r_embedded

That is a great video! I dont fillet many fish, but would that work with bluegill, or would you still have to cut around the rib cage?
Lifer since 05/08....Ky....Fred

This guy is not filletting the fish, he is only taking the skin off and gutting it, if you were to fillet those you would lose a lot of flavor and alot of meat, better to cook with bones in and be carefull while you are eating?!

Have a good day !

Rusty

It does not matter if you are a Gazell or a Lion if you are not up and running before everyone else you will either go hungry or you will become food!!!

Great video! I'll definitely be employing that method once the season starts up here.
"There's a fine line between fishing and standing on the shore like an idiot." - Steven Wright

i disagree with pan head because you only lose a lot of meat if you dont know how to fillet the fish you cook!!

Not so, small fish are almost impossible to fillet properly no matter how good you are and how sharp your knife is. Any time you cut meat from bone some meat stays behind and the smaller the fish the more you lose percentage wise. Tom
Fishin' fool in NE Illinois

i understand that

I agree great video, I saw it about a month ago, and vowed to try it, hence my report

The first yellow perch I used was about 1 lb (yep citation), anyway it was much MUCH longer then ten seconds for me, cutting along the back fin was my first lesson, when doing this cut use a slight vee angle on both sides to allow the fin to come out easy.

I also found it best to cut the lower fin out first, located aft of the egg shooter.

When serperating the skin, it was difficult to hold the fish without it slipping, using even pressure on both sides helped, also I ended up just cutting the head off, or i ended up tearing the meat up a bit.

After the second fish, when I got to the skinning part I was no longer being timid with the darn thing LOL, you will somewhat need to man handle seperating the skin.

By the third fish i was down to a couple minutes ,

Over all this will be the way I clean my perch from now on, hopefully my trial and error will assist you, if you take the perch challange

Just call me 2 minute man....er.. maybe not  haha

Good luck

 

 

I can see where the ten second time comes after a lot of practice, just like anything else. Tom
Fishin' fool in NE Illinois

To me it looks like a good way to feild dress perch or other fish but I don't typically find a need for that, except maybe if your a rule breaker. But it is a good video if you want the fish whole like that or if you're a novice looking for a way to clean your catch. I have to say a lot of people I share fish with do not like bones so I filet most my fish. To those that say you can't fillet small fish without losing meat, you may lose a couple of micro bites but it sure is nice not having to deal with bones while chowing down at your perch fry. I lose very little and this come from filleting 1000's of perch, you may at times mess up but no big deal a bite or two here and there. I do like the video were the guy skins the prech then fillets it I may try that. Also I can not do it in 10 seconds, but I doubt many can do what he did in 10 seconds. I don't scale and it takes me about 20 seconds a fish but you have a skinned fish with NO bones. I usually re sharpen my knife about every 20 fish or so.

The Jumbos are biting here and the monster eyes are close to shore at night so get out there and get em.

WOW thats pretty cool i think i will also be trying to do that the next time i cleaning my catch..THANK YOU WALLEYE HUNTER FOR SHOWING US THE VIDEO JOHN

I have very little fishing experience but lots of pan fish eating experience

If you pan fry the whole fish (minus head) the meat just falls off the bone and you get two sides (basically filets) of delicious fish that tastes better cooked with the bones than if cooked boneless. So

It's all relative though as everyone has their own preference. I also prefer to have the skin left on bluegill as it adds to the their flavor if fried.

thats the way i was taught to clean bullheads and small cats and i could clean them in about half a minute.

can't see how it wouldn't work with pratice

That was interesting, but I am not sold on it. It looked like it still had some skin on it and maybe some rib bones. I might give it a try though and see for myself. I can fillet a fish the regular way just as fast.

Awesome video! I actually ran across it last summer, and tried it out then. It is that easy (obviously this isn't an edited video) and works amazing for for when your camping or get hungry while out fishing. I agree that filleting panfish is a waste of what little meat you get off them. Typically we scale them, cut the head off, pull the guts out and drop em in the fryer after a dunk in milk, egg whites, flour, and some black pepper with old bay seasoning. After a couple minutes the fins and bones come out in one piece 95% of the time. Alot less work for alot more eating.