The yellow perch is a freshwater species that is popular in the Great Lakes region and other areas where local fisheries exist.
Individuals are identified by a pattern of six to nine vertical stripes, which give rise to the name “ringed perch”.
Yellow perch are usually scaled and filleted or dressed whole and served fried, baked, broiled, or grilled. Perch roe is usually coated and cooked by frying or mixed with eggs and scrambled.
Related Information