Common names for Yellow perch
Ring perch, striped perch, jack perch, redfin
Other languages for Yellow perch
- French name: Perche canadienne
- Italian name: Persico dorato
- German name: Amerikanischer Flussbarsch
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.
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.
Nutrition facts 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
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