Mr. Fish,
I fillet the specks with the skin on. I have a nice batch in butter milk as we speak. We are having company over. Those fish are impressive. They remind me of redfish when soaked in buttermilk. Very mild and the buttermilk gives them the texture of white perch nice and firm. Normally they are mushy and in our waters alot fishy. Butter milk takes care of fishy and mushy.Everyone over eats when I fix them. I also fix some real good beans.

I fry 5 pieces of bacon in a cast iron skillet.
Put bacon aside.
Chop up 1 /2 of an onion and stir fry.{ Don't burn}
Empyt 1 large can of Van Camps baked beans in the hot skillet.
Cut up bacon in 3 " pieces.
Pour in 1/2 cup of molasses.
Put on back burner and let slow cook uncovered till the fish are ready.30 min.

Yeah...Real good stuff as well. They will disappear fast. Today I plan to double the beans.