MyFishFinder.com Just like iceshanty but warmer
It doesn't matter I guess, I rarely eat them anyway. I prefer sunfish and walleyes
Hard to beat bluegills and walleyes but smallmouth bass 18" and smaller are excellent filleted.
I don't mind people eating bass; but it kind of irks me when someone has a trophy (6 lbs or up) lying next to a pile of perch and blue gills. It's legal, so it's everyones right, but sometimes you wonder if its not that old macho thing:"My piles bigger than yours, etc." For the record, winter caught bass in the lower sizes taste OK, when taken from good, clean, lakes; but give me perch and gills any day, and I will keep tossing back the bass to get bigger still.
that is a waste you aint coning git on meat off a mount
What?
I think he said if you mount the meat you kan eat the mount.
that what fish are for eating not puting on the wall
i got the meat off my pheasant
I'm not trying to argue...but how did you get the meat off it? I've never seen a mounted bird that someone took the meat from...but that's just me
Wow this topic is still going. Friend of mine says to bleed them out in water removes most of the strong fishy taste. been chatting with some of the perch fellas got some good recipies they sware buy for perch. If I catch any today gonna fillet them and chow down.
Yuck!! I'd rather eat pickeled herring .
I found a marinade recipe:bout half a bottle of soy sauce, a gush (maybe 2 or 3 ounces) of lemon juice, a half a gush of olive oil, and a couple tbs of minced garlic. Soak it for 2 hours or so, and if you are so inclined make gravy out of the marinade drain off. (floured water makes gravy, simmered to thickness)It was great, and my GF loved it too. She's picky!We had the pictured perch with it, and they tasted the same. Preparation is everything. HTH(Image removed from quote.)