Yellow Perch


The yellow perch is a highly valued food fish in the north-central region of the United States. Commercial harvests of yellow perch from the Great Lakes and Canada have failed to keep pace with market demands. This has resulted in high market value (up to $12 per pound for fillets, retail). Consumer demand for yellow perch has generated interest in the development of economical cultural methods.


Other names: Perca flavescens
Translations: Yellow Asaris, Geltona Ešerys, Biban galben, Žuta Perch, Amerikaanse gele baars, पीले पर्च, Amarelo Perch, Желтые Перч, Κίτρινο Πέρκα, بيرش أصفر, 옐로우 퍼치, Žluté bidélko, Kuning hinggap, Yellow dapuan, 耶洛佩尔奇, Groc perca, Rumene Ostriž, Žlté bidélko, צהוב פרץ ', Gul Abborre, Жута Смуђ, イエローパーチ, Perchaude, Gul Perch, Gul Abbor, Amarillo perca, Жовті Перч, Keltainen Ahven, Жълт костур

Physical Description

With a bright foil-like coloring, the Perch are small in size and provide a firm white meat, very similar to a Walleye. It is characterized by a dorsal fin, which is completely divided into a spiny and a separate soft-rayed portion.When cooked, the meat is flaky and very mild flavored.

Colors: Foil, White

Tasting Notes

Flavors: Skin
Mouthfeel: Firm
Food complements: Lemon
Wine complements: Muscadet
Substitutes: Walleye

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose a fish that looks and smells fresh, skin should look firm and eyes should look clear and shiny.
Buying: Many grocery stores will carry yellow perch - both fresh and frozen. For the freshest fish, try fish markets.
Procuring: The yellow perch is considered a coolwater species. A recent study at Kentucky State University demonstrated that the optimum temperature for growth of yellow perch to be 75 degrees F, closely matching summer (June-October) water temperatures in ponds in Kentucky.
Previous research at KSU with yellow perch has also indicated that high stocking densities may be advantageous by stimulating feeding activity therefore allowing for maximum growth. Yellow perch may have potential for use under cage culture conditions. Yellow perch should be fed a high quality floating diet containing approximately 40% protein and 10% fat and should be fed to satiation twice daily.

Preparation and Use

Yellow perch is excellent pan fried, steamed or baked.

Cleaning: Remove scales, head, tail and bones. Wash with clean water and pat dry.

Conserving and Storing

Store in the refrigerator uncooked only for a couple of days, cooked for a few more. Store in the freezer for longer periods of time.


The yellow perch is a highly valued food fish in the north-central region of the United States and Canada.



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