Some of my favorite fishing memories aren’t of catching fish. They’re also of eating fish. Whether it’s frying up a plate of fresh yellow perch fillets caught through the ice at Beltzville or Shohola ...
It’s a busy time of year for Venus VanDewalker. VanDewalker, who owns Harv’s Fishery, a freshwater fish processing business in Chaumont, is personally filleting buckets and buckets of bullheads, along ...
1 ccean perch, cleaned (approximately 500–700 g) 1 fresh wasabi stem Wasabi leaves, sea salt, tamari or soy sauce to serve (optional) Use a sharp filleting knife to fillet the perch, removing skin and ...
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