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I went to Skmana Lake last Friday and caught over 20 yellow perch in less than an hour and a half. None of the fish were over 5 inches so I released them. I was wondering people's thoughts on releasing these fish if they may have a later effect on salmon and trout.
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The little fellows can be gutted, skinned, fried, and eaten like an ear of corn.. perch have very big bones for their frame..they also pickle quite well as a roll-mop substutute. the bones soften right down with the vinegar bath.
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Ken, you should post your pickled perch recipe, I'd be interested!
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If you're going to kill them, you might as well eat them. They're VERY tastey fish. To kill a fish just because you don't like it is insane. Too many people in this province do that. It's mental. A REAL fisherman wouldn't do that.
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Hmmmmm weird that yesterday's date was on the pickled fish post.... that was way last year...oh well. Anyway, this recipe is as good as any.... the internet is now loaded with great sites with lots of good recipes. But try this one. I think it came from a 1973 fishing annual from Western Fish and Game... Dave Stewart was fishing whitefish in the Kootnay country, I believe the Kettle River. For 1800 grams of fish, use 300 g. sea salt, 500 ml cider vinegar, 2 onions, sliced up, 1.2 liters of distilled regular white vinegar, 500 grams white sugar, and whole pickling spices. Garlic cloves, pineapple, or extra chillie peppers from the pickling spices can be used to get variances in the batch.... when trying something new, I do one little half-pint jar, in case we don't like it. We can always make more next time. Method: chunk out the skinless fish, to bite sized pieces. Bones are not an issue. Place in glass or crock bowl, add the sea salt, and cider vinegar, stir until combined, and refridgerate for 5 days covered, stirring once a day. Drain the fish, and place in ice water for about 30 minutes. Somewhere else, make the sugar and the white vinegar into solution. In sterilized jars, begin with a few bits and pieces of pickling spices, about a good pinch, then a slice of onion, then fish, onion, layering till the top. Seal off jars. |
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