[VIDEO] How to Clean a Perch Without Wasting Meat

Filleting jumbo perch does not need to be messy or complicated. In this step-by-step breakdown, Kyle Peterson walks through his personal process for cleaning yellow perch efficiently while maximizing meat yield. While many methods exist, this approach focuses on control, clean cuts, and consistency. Whether you clean a few fish or a full bucket, this method adapts easily.

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Setting Up for Clean Perch Fillets

To begin, Peterson relies on two knives: a smaller blade for precision cuts and a longer blade for removing fillets later. He positions each perch near the edge of the cutting board. This setup improves blade angles and prevents awkward cuts. As a result, the fillet comes off cleaner with less effort. He starts behind the gills, carefully tracing around the head and down toward the belly. By following the natural bone structure and hugging the spine, he avoids wasted meat. Importantly, Peterson leaves the tail attached at first. That small detail improves grip and control during later steps.

Butterfly Cut Method for Perch

Rather than removing one side at a time, Peterson mirrors the cut on both sides first. This keeps the fish stable on the board. Consequently, he maintains better control while removing the rib bones. With steady pressure, the fillet opens into a butterfly shape, making the next cuts easier and cleaner. Perch have tougher skin and bones than many panfish. Because of that, controlled pulling and peeling help free the meat without tearing it. Once opened, Peterson follows the rib cage down and trims pin bones as needed.

Fast Method for Cleaning Multiple Perch

When speed matters, Peterson switches to a heavier knife. This method cuts directly through the rib bones. Although it requires more sharpening later, it saves time when cleaning large numbers of perch. Flattening the rib bones with hand pressure allows the blade to slide underneath cleanly. As a result, very little meat goes to waste.

Pin Bone Removal and Final Cleanup

For those who prefer boneless fillets, Peterson shows how to feel for pin bones with fingertips. He then makes a shallow cut along the bone line and removes them in one clean strip. Finally, a cold water rinse removes remaining blood and slime, leaving perch fillets ready for cooking or freezing. Whether using fixed blades or an electric fillet knife, this process keeps perch fillets clean, consistent, and fryer-ready.