My mouth has been watering for some tasty perch so I headed down to Coulan Park to fish off the dock for awhile in the a.m. Using a 3/8 oz. sinker on the end and #6 baitholder hooks with yellow plastic skirts and perch meat 4' and 5' above I cast out as far as I can and let settle on the bottom. I had fish on before getting slack out of my line. Got several 'doubles' and kept about two dozen over 13" , putting them on ice as they were caught. I never use a stringer or let them sit in the water after being caught

Releasing the smaller ones was made easier because I pinch down the barbs, and after casting I reel in v e r y s l o w so I can feel them tug before they have a chance to swallow the hook. Fishing from shore this way, I don't use the weighted jig heads, just the bare hooks with the jig skirts so they flutter easily without dragging on the bottom.

Many years ago while fishing the Potholes Res. in eastern Washington a fishing buddy showed me how to quickly filet perch and I later discovered keeping them on ice not only keeps them fresher, (and being firmer from the ice), makes them easier to filet. Only way to do it.

I dip the filets in milk and after a light coating of Crustese I deep fry them for about two minutes, taking them out just before the centers start turning white. The residual heat finishes the cooking. A batch of wild rice, sliced tomatos and avacados round out a meal fit for a king.