Another common fish in our more than 10.000 lakes in Finland. Excellent taste, but have lots of bones. With the following preparation you can make it 100% boneless :-)
Pecrh have very hard scales and normally they need to be scrape out. Now we shall make boneless files, so scarping is not necessary and would make your work only more difficult.
Making perfect fillets is not easy with this fish, but with little practicing you´ll be a master ( I have done this also less than 10 000 times...)
Start with a good pair of kitchen scissors. If you try to do this with only a knife, you´ll loose the sharpness too soon and the result will not be ok.
Cut the side starting from stomach and behind red and transparent fins. Cut all the way to the neck, but DO NOT cut carcass. Do the same in other side too.
A good cut looks like this !
Put your flexible fillet knife into the cut hole against the carcass. Turn the towards tale and cut by following ( not cutting) the carcass. With a good, sharp and flexible knife this should run smoothly.
Well done cut should look like this.
Turn other side of the fish up and make similar cut. Do not throw away the leftowers ( head, tail and carcass ), you can cook excellent fish stock from it...
Remove the side bones with your flexible knife. You need a fork to keep the file firmly in place.
Now the quality of your fillet depends on how close you can follow the bones with your knife. So cut more towards up with the blade in touch with the bones :-)
Next is to remove the skin. Keep the tale firmly in place and cut by following the skin. You get best result just pushing the knife towards head and not "sawing".
One last thing :-) There is a row of short, but hard bones, originally from carcass all the way towards skin. You can feel this row easily with your finger. Cut it away. ( You can see the cut in middle of the big hole).
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| http://en.wikipedia.org/wiki/Perch |
Making perfect fillets is not easy with this fish, but with little practicing you´ll be a master ( I have done this also less than 10 000 times...)
Cut the side starting from stomach and behind red and transparent fins. Cut all the way to the neck, but DO NOT cut carcass. Do the same in other side too.
Now the quality of your fillet depends on how close you can follow the bones with your knife. So cut more towards up with the blade in touch with the bones :-)
You are done !!
What happened next ??? Follow this link:
http://juha-nieminen.blogspot.com/2011/07/perch-file.html
http://juha-nieminen.blogspot.com/2011/07/perch-file.html
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