For many, there is nothing more delicious than good fillets of walleye or perch.
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The sumptuous flesh of these percids is simply delectable. By taking care to gut them well, store them properly and prepare them with care, budding chefs usually succeed in wowing the whole table.
Tricks of the trade
Many enthusiasts have gotten into the habit of bleeding their catches before filleting them in a traditional or wallet fashion. In all likelihood, during this stage all the edible parts made up of muscle and connective tissue are emptied of blood.
The easiest way to do this is to knock out the fish to limit any suffering. It is placed upside down in his hand, so that his stomach is facing the sky.
Take a sharp blade and slice the thin, narrow portion of meat in an inverted V shape from the base of the fins to the cervical spine. The capture is then ideally returned to a tank or a boiler filled with water in order to facilitate the expulsion of the blood and the hypothetical removal of any bacteria via the bleeding.
All that’s left to do is keep everything on ice to keep it fresh.
At the end of a recent fishing trip, I could see the difference between a fish “arranged” in a conventional way and one which had been emptied of the red liquid which irrigates all the organs of the body.
At first glance, we immediately see that the meat is white, translucent and much more inviting versus the other which is pink and speckled.
Then in the mouth, the flesh no longer displays the acridity of blood, but indeed an exquisite flavor with the famous taste of “come back”, as the popular expression so aptly puts it.
Although this technique has been popularized for percids, know that it is just as suitable for pike, char, trout, etc.
Enjoy your lunch !