Description
5 pounds of skin on lake perch fillets
Our current vack pack method for these is to lay about 5 butterfly fillets partially on top of each other and before vaccum packing and freezing. Depending on the exact weight they are now about 2/3 of a pound in a pack.
Please note that this is "real" lake perch (Perca flavescens) from freshwater inland lakes. This isn't ocean perch, Lake Victoria perch or white perch. That's why is is expensive.
The fish is skin on and filleted, so no bones minus a few that slip through. The fillets vary in size but are usually on the smaller side when they taste the best.
Yellow Perch or Lake Perch are a cousin of the larger walleye, but the taste very close. Like our other smaller fish we do the dirty work and clean the fish so it is ready for your pan.
Package
A cardboard box with frozen and vac packed fillets in roughly 2/3 pound packs.
How it tastes
Known for their mild, sweet flavor and tender texture, these fillets are a favorite among seafood lovers and a versatile addition to any meal.
Ways to cook
The best way to cook Yellow Lake perch is by baking, pan-frying, or grilling it. Coat the fillets in herbs and spices, then bake them, pan-fry until golden brown, or grill for a smoky flavor.