Perchin out of Sandy Point Park

[crab_clam]

Here is a technique someone else wrote on a past thread...

I don't know about fishing for them in that area. I target white perch in the summer and fall around shoreline structure and edges of grassbeds in the MD Ches Bay tribs on the western shore like the Severn and Patuxent. I fish ultra light spinning gear with "beetlespin" type safety pin spinnerbaits with 1/16 oz jigheads and 2 inch twister tails. Last year I started using white and chart. berkley gulb twister tails with great results--more 12 inch perch for me last year than ever before. Before I started using gulps I usually tipped the hook with a bit of perch belly or a grass shrimp or sometimes small minnows or bits of bloodworm--a little bit of flavor or scent is very helpul.

I get a lot of 10 to 12 inch perch and loads of them in the 8-10 inch range. Best conditions are often at higher tidal levels and/or lower light levels--they move in very shallow in low light. We fish mostly around docks, downed trees, and rip rap shorelines, as well as the edges of grassbeds if they are present where we are fishing.

Catching white perch in tributary rivers during the summer months is one of the surest bets in fishing, at least in the areas I fish. When after white perch we also sometimes catch yellow perch, stripers and croakers as well as pickerel, catfish, bass and some sufish in certain areas.

[Brandon]

Hi Rick

Thanks for the or "perchin' report. Looks like someone ate well

[SteveL]

Here is a technique someone else wrote on a past thread...

I don't know about fishing for them in that area. I target white perch in the summer and fall around shoreline structure and edges of grassbeds in the MD Ches Bay tribs on the western shore like the Severn and Patuxent. I fish ultra light spinning gear with "beetlespin" type safety pin spinnerbaits with 1/16 oz jigheads and 2 inch twister tails. Last year I started using white and chart. berkley gulb twister tails with great results--more 12 inch perch for me last year than ever before. Before I started using gulps I usually tipped the hook with a bit of perch belly or a grass shrimp or sometimes small minnows or bits of bloodworm--a little bit of flavor or scent is very helpul.

I get a lot of 10 to 12 inch perch and loads of them in the 8-10 inch range. Best conditions are often at higher tidal levels and/or lower light levels--they move in very shallow in low light. We fish mostly around docks, downed trees, and rip rap shorelines, as well as the edges of grassbeds if they are present where we are fishing.

Catching white perch in tributary rivers during the summer months is one of the surest bets in fishing, at least in the areas I fish. When after white perch we also sometimes catch yellow perch, stripers and croakers as well as pickerel, catfish, bass and some sufish in certain areas.

crab_clam,

That text looks really familiar--thanks for re-posting my ramblings about perch jerkin!

[RiverCat09]

I second the motion on the table fare value of the perch, our favorites other than flounder. crab_clam, thanks for the tips on the artificial baits; we usually target perch with bloodworms and do fairly well, but I wouldn't mind mixing it up.

[mbla]

I prefer white perch fillet to almost anything in the bay except maybe blackened hard head. After filleting the perch I use the carcase to bait my traps for crabs. Heading south to jig for HH this afternoon.

How do you blacken your Croaker Rick?

Grady-Black

[Tangier]

What's your recipe for blackened hard head ?

[Rick]

If you can find Phillips blackened seasoning that is what I use. It's not real spicy hot and it has the right amount of seasoning in it for me. The first thing I do is take the fillets out of the fridge and lay them on a cookie pan to let them get near room temperature, this stops the butter from hardening up when you brush it on the fillets. After brushing one side I sprinkle on my blackened seasoning liberally, to coat the side, pat it in, then flip, brush melted butter on the other side and pat in. Next, do this outside, it gets really smoking, get a cast iron frying pan(use an old one because you won't be able to use except for blackening again, I got mine from the thrift store) I use my turkey frying burner and put the pan on it and let it get really hot then turn the burner down slightly. Put the fillets on the pan for a couple of minutes until the edges get white flip over for another minute and they are done. Make a tartar sauce and you have it, delicious. Sounds involved but it's really easy and fast. Enjoy!