Was talking to the neighbor yesterday while I was filleting perch yesterday, and it got me thinking about how he had his perch fillets butterflied in Port Clinton. So I did the “Google” thing again, and first found some nutty tropical fish, so I redefined my search and did it again….bullseye.
There were some extra bonuses too, for those looking for detailed info on walleye, salmon/trout and pike filleting techniques. Specially northerns, which is really a tasty meat, and even my favorite over walleye and perch, this explains in detail about removing those pesky Y-bones.
Anyways, the perch lesson is at the bottom of the page. Hope it helps.