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.
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.
Selecting and Buying
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.
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.