Peeling fish

The world's laziest fucking farmer does not have the patience to go fishing. Happily, my mother does.
Today my mother have been ice fishing and brought home some perch. Not exactly my favourite fish, but fresh fish is fresh fish.

Unlike nice fishies like trout, who got skin that you can fry into crispy deliciousness, perch got nasty thick skin. No point in frying that, so it's time to peel 'em.

Start with making a cut along each side of the dorsal fins.

Then rip off the dorsal fins, starting from behind. Shoo away any cats that might have turned up at this point, the dorsal fins have stingers. Not good for kitty, throw them in the compost. The fins that is, not the cats.

This done, you can start loosening the skin from the fish, working down each side. At this point I briefly wondered if I should have saved the skins and cured them, waste not want not, but I couldn't think of anything to use tiny perch fish-hides to so that will have to be an experiment saved for another time.

Is it a banana?
 Is it an orange?
 No. it's a perch!

When the skin is loose, it's time to start peeling!

Again, starting from the back, the guts should come off with the skin. And the head. Weird things fishies. 

Then you can just clean out the blood and stuff as usual, put them on a plate, put on salt and pepper, write a blogpost about your fishy adventures, come to terms with the fact that your hands -and now also your computer- have a fishy smell and fry them in the pan for dinner. Or perhaps make a ryebread-and-perch-sandwich (remember to get rid of the bones, otherwise it will be surprise-ryebread-and-perch-sandwich) Nom.