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Yellow perch (Perca flavescens)

Yellow perch
Yellow perch

Scientific name for Yellow perch

Perca flavescens

Common name(s) for Yellow perch

Ring perch, striped perch, jack perch, redfin

Market name

Yellow perch

Other language names for Yellow perch

  • French: Perche canadienne
  • German: Amerikanischer Flussbarsch
  • Italian: Persico dorato
  • Japanese:
  • Spanish: Perca

Introduction to Yellow perch

Yellow perch, dubbed “the ideal pan fish” by many, is only second to walleye as the most popular freshwater fish on restaurant menus. Perch range in length from 6 to 10 inches and weigh between 1/2 and 1 pound. Until the 1990s, the species was one of the most significant Great Lakes fisheries, but overfishing and environmental deterioration devastated populations by up to 80%. Commercial wild fisheries are now restricted to Canada and a few locations in the United States. The fish, on the other hand, has thrived under pond culture and rigorous tank rearing. Due to effective aquaculture, the yellow perch supply, which was previously seasonal, is now year-round, keeping up with the fast increasing demand from American restaurants. In the United States, about 40 aquaculture facilities grow yellow perch to food size. The majority of yellow perch sold commercially are now farmed, with wild fish accounting for just a tiny proportion of yearly sales. Wisconsin, Ohio, and Indiana are the leading yellow perch farming states. The majority of commercial wild fish supplies come from the Lake Erie area, mostly from Canadian fisheries.

Product Profile for Yellow perch

The flesh of fresh perch is juicy, transparent, and deep pink in color, with no fishy odor. The white lean flesh has a mild, sweet taste and a firm yet flaky texture when cooked. Despite the fact that farmed fish has a higher fat content and less protein than wild fish, the flavor is nearly comparable.

Nutrition for Yellow perch


Calories: 91
Fat Calories: 8.1
Total Fat: 0.9 g
Saturated Fat: 0.2 g
Cholesterol: 90 mg
Sodium: 62 mg
Protein: 19.4 g
Omega 3: 0.3 g

Cooking tips for Yellow perch

Yellow perch is a highly adaptable fish that may be pan- or deep-fried, roasted, sautéed, poached, grilled, or used in chowder. Skin-on preparation is recommended for the majority of recipes. To keep the meat juicy, don’t overcook it. Yellow perch may be cooked with little seasoning due to its mild yet unique flavor. It’s equally at home in light preparations like sautéing and topping with artichoke hearts or cucumber sauce as it is in heartier dishes like baked stuffed or battered and deep-fried.

Cooking methods for Yellow perch

Bake , Broil , Fry , Grill , Poach , Saute

Primary Product Forms for Yellow perch

Fresh: Skin-on fillets, Whole

Frozen: Skin-on fillets, Whole

Value added: Breaded/battered fillets

Global Supply for Yellow perch

Canada, United States, Iran