Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

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Yellow Perch

Eat Wisconsin Fish / Fish List / Yellow Perch
  • Other common names: lake perch, perch, striped perch, American perch
  • Ojibwemowin: asaawe
  • Scientific name: Perca flavescens


Taste and Nutrition

  • Flavor: mild, sweet
  • Flesh: firm, flaky, white

Yellow perch have slightly more heart-healthy omega-3 fatty acids (EPA and DHA) than Atlantic cod. The size of a fillet can vary greatly (4-10 inches long). An average fillet and weighs 5 ounces. Studies have found that consumers cannot distinguish a difference in taste between wild yellow perch and farm-raised yellow perch.


See: Wisconsin Department of Natural Resources: Eating Your Catch.

  • Wild caught, Green Bay (mercury, PCBs and PFAS are the chemicals of concern): Safe to eat up to 1 serving per week.
  • Farm raised: No consumption advisory for Wisconsin farm-raised yellow perch.

If you are unsure of the origin of your yellow perch, follow the most restrictive recommendation.

Biology and History

Yellow perch travel in large schools as they feed during the day. This behavior makes commercial catches possible. They also tend to move nearshore in the spring, making them a favorite catch of shore anglers. Through much of the 20th century, families lined the shore of Lake Michigan in the spring to fish for yellow perch. Because they were easily caught from shore, some refer to them as “the people’s fish.”

Yellow perch tolerate low oxygen levels. They were able to move into areas of the Great Lakes that developed poor water quality during the American Industrial Revolution. For example, by 1885, yellow perch were common in southern Lake Michigan and Green Bay where once lake whitefish, lake trout and lake sturgeon made up the largest part of commercial catches. Their abundance and mild taste made yellow perch a mainstay of the traditional Friday night fish fry enjoyed by many Wisconsin families at taverns and churches.

The number of Lake Michigan yellow perch has fluctuated dramatically since the 1970’s. The population in the southern basin of the lake increased in the 1980s, inspiring renewed sport and commercial efforts. Then the population plummeted, leading Wisconsin to close its commercial yellow perch fishery on the open waters of Lake Michigan in 1996. The Green Bay yellow perch fishery remained open and continues to yield about 100,000 pounds of fish each year.

In the Marketplace

Wisconsin commercial fishers are only allowed to fish for yellow perch in the waters of Green Bay (Lake Michigan) and most of this catch is sold to local restaurants. Wild Great Lakes yellow perch sold in grocery stores are usually caught in Lake Erie by Canadian fishermen using gill nets.

Wisconsin fish farmers raise yellow perch in outdoor ponds and indoor recirculating systems. Some farms use yellow perch in aquaponic systems.

More to learn!

While the decline of Lake Michigan’s yellow perch remains somewhat of a mystery, many scientists blame the invasive species that have changed the lake’s food web. It appears that few young perch survive to adulthood, and this could be from invasive zebra and quagga mussels removing the food that young perch eat. Another factor could be that cormorants, birds that increased in number as Great Lakes water quality has improved, prefer to eat yellow perch.

Responding to the decline of wild yellow perch in Lake Michigan, Wisconsin Sea Grant began funding research in 1973 to determine how best to raise yellow perch using commercial aquaculture systems. Since then, staff have provided technical assistance on water quality and broodstock viability to private businesses. See some of the stories!

Local Farmers, Local Fish: Yellow Perch

Increasing the Efficiency of Yellow Perch Aquaculture