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Lazy day today.
Woke up with a sore neck.
Might go visit a buddy of mine later, he has been ice fishing every day and has 17 lbs. of perch.
Gonna be eating some fish this week.
With that much, you can afford to fillet them, then flour dredge, egg wash, and coat with Ritz cracker crumbs with some salt and pepper mixed in. Pan-fry it up....
Added a deflector strip to the top of the ATV plow blade today. I probably should've installed it such that it had more overhang, but even 2.5-3" will help. I used a spare wear bar to clamp it in place rather than just bolts/nuts/washers.. They typically go for $40+ each, but I found a place that was closing them out for about $8. I bought eight of them! The additional weight will be beneficial, and I like that it's clamped all the way across.
Last edited by OhioLariat; Feb 23, 2025 at 05:51 PM.
Added a deflector strip to the top of the ATV plow blade today. I probably should've installed it such that it had more overhang, but even 2.5-3" will help. I used a spare wear bar to clamp it in place rather than just bolts/nuts/washers.. They typically go for $40+ each, but I found a place that was closing them out for about $8. I bought eight of them! The additional weight will be beneficial, and I like that it's clamped all the way across.
Nice Ohio!
Replaced the prop extenders on the blower this year. So wet snow won't slow it down. Didn't really need to, felt like doin a little extra I guess. Wasn't wet this year, it ripped right through it. Then it was over, way too quick
Phil.... I've never had Perch. What's it close to?
I had no idea how to answer that question, so I googled it. lol
These are Yellow Perch, taste closest to walleye.The Perch is one of the best-tasting freshwater fish worldwide, which could explain why it’s always in demand. It has an almost translucent pinky flesh and does not have an apparent fishy smell. When cooked, the perch taste is mildly sweet, and it gives that great mouth feel you can’t find in several other species as the tender flakes delicately break down upon every bite.
If you have never tasted the perch, you will likely be pleasantly surprised. Not only does it have a great flavor, but it also goes well with most of the dishes you can prepare without significant changes in that flavor.
Texture
The Perch’s flesh is said to be soft, and the texture is believed to be smooth and flaky when cooked. The lean and moist fillets from this freshwater fish have a firm texture that is stable at different cooking temperatures. That means that it does not limit the other methods you can employ to cook without damaging the soft and flaky feel of the fillets.
Species Differences
There are three types of Perch available in American waters, including the Silver Perch, White and Yellow Perch. In terms of taste and flavor, only slight differences exist, but they are generally the same.
