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Quote:

Originally Posted by Highway Star (Post 11877)

Lake Perch...

The only perch I have caught are a light greenish color with dark green stripes down their sides from the top, and orange-ish pectoral fins. We called the bigger ones Jack Perch. I have caught them in lakes and rivers, though. :D

Is that what you're talking about? They are so sweet and delicious.

That's the ones. Same family as walleye and pickerel. All very mild, even cooked with the skin on they don't have a strong fish taste. Being from MI I've been eating them my whole life. There are good ocean fish, halibut is one of my favorites, but I really prefer lake fish.

Quote:

Originally Posted by Hank70SS (Post 7547)

We use to par-boil them then we found the method I mentioned before. If you haven't tried it you need to, we won't ever par-boil them again.

Same here. I par-boiled ribs for years and thought they were tender until I tried slow cooking in the oven. The meat shakes off the bones.

For sauce I mix up Oyster sauce, Lemon juice, garlic and oregano. It's deadly on baby back pork ribs.