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      Members Only Fluid Forum View   08/08/2017

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JONOV

Perch Eggs

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So, After catching a mess of perch fat with eggs, I decided to try cooking them up. I had some intact egg sacs, that i left intact and fried, and some that were a little bit looser after filleting. I soaked them in an egg/milk wash, rolled them in bread crumbs, and made them into patties. Pan fried (I had bacon grease in the pan left over from breakfast) I had them with horseradish sauce and mustard. The intact egg sacs were a bit fishier tasting, but all were Delicious!

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My step Dad used to have me keep them and fired them up first. I don't remeber them much other than they do taste like fish... He did a thin batter and fried. He loved them more than the fillets I think! I guess over the years I have thought of doing it again, but never seem to save the eggs... You do need to do them fresh.

Good luck!

Ken

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My Wife eats fish eggs all the time, along with eyeballs and all of the other meat in the fish heads.

In fact, she's the best fish cleaner I have ever seen in 40+ years. I have never cleaned a fish since I met her. ...and this is from a guy who has cleaned fish all my life!

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My Dad would mix the perch eggs with regular eggs and scramble the whole thing. I remember them as being pretty good. Anybody ever use white lard for frying fish? Stan C.

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That is why shore lunch in Canada tastes so good! Lard... The secret ingredient! How can you go wrong cooking meat in meat!

Good luck!

Ken

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Used to eat Sunfish egg sacs as a kid, we fried them right along side the fillets, breaded just the same way, etc. I remember them being tasty but I haven't tried it for over 25 years. Might have to try it again this spring.

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