The End of Perch for the year.
Maryland Fishing
Nov 5, 2022 19:04:24 #
Looks like we're coming to the end here in The Chesapeake bay. White perch are still in the shallows where we fish, but they're getting scarce. We did OK, a meal of Greek perch pitas out of these 6. Next week we'll begin or learning curve for Yellow perch.
Nov 5, 2022 19:28:15 #
UncleRob wrote:
Looks like we're coming to the end here in The Chesapeake bay. White perch are still in the shallows where we fish, but they're getting scarce. We did OK, a meal of Greek perch pitas out of these 6. Next week we'll begin or learning curve for Yellow perch.
Looks like a fun day Rob. Thanks for the pictures.
Nov 5, 2022 20:13:43 #
UncleRob wrote:
Looks like we're coming to the end here in The Chesapeake bay. White perch are still in the shallows where we fish, but they're getting scarce. We did OK, a meal of Greek perch pitas out of these 6. Next week we'll begin or learning curve for Yellow perch.
Nice catching there and good luck next week
Thank for the picture 👍🏽👍🏽🎣🎣🎣🐟🐟🐠🐠🐋🐋🇺🇸🇺🇸🦅🦅
Nov 6, 2022 17:10:22 #
Nov 7, 2022 19:15:31 #
Dakoda wrote:
Sounds good, do you have a secret recipe you want to share-)
It's pretty easy. We use Kevin's seafood spice to sort of marinate the fillets with a little dill.
The sauce is quite subjective:
About 2c Greek yogurt
About 1/2c sour cream
1-2tsp dried or fresh dill
zest from 1 lemon
1 tsp Kevin's seafood spice
black pepper to taste
Allow it to sit for an hour before serving to allow the flavors to meld together. It works well on baked, grilled or fried fish. You can adjust the amount of sour cream in it to your taste which is what we did, it always comes out a little different. We add other spice blends to it to change it up.
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