The South Australian Fisheries people suggest the most humane way (and best way to protect it's eating qualities) to dispatch a fish is to plunge it into an ice water slurry, and leave it there.
A few hours later I scaled and cleaned it, and lightly salted it inside and out.
I wrapped it in whatever you call thin plastic kitchen wrap where you live, and left it in the fridge for twelve hours, then cooked it whole.
It was one of the nicest fish I have ever eaten.
Crazy fat.
You cant really tell from this angle, but it was in very fat condition. Looking down from the top, it had that thick section just before it's tail like a dolphin.
Most wild caught fish don't seem to have that.
I'm guessing it's because life is a little tougher in the wild when you don't have an unlimited amount of feed available.
Anyway...
This fish was in very good condition and had excellent fat content.
Apparently silver perch fat is high in Omega 3, but it was mostly delicious.
It weighed 1.08kg gutted and scaled and was 33 cm long.
I wish I had built a much bigger system ages ago so I could have a lot more.
Successfully farming your own protein in only a couple of cubic meters or space is an amazing thing to be able to do in suburbia.
I totally recommend it.
120 Things in 20 years totally recommends it.
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