Yellow lake perch brings a familiar Great Lakes fish-fry favorite to your kitchen. The smaller fillets pair naturally with a light coating and simple sides.
Product details
Approximately 1 lb package
Approximately 1 lb package
Approximately 8–12 fillets
Skin-on
Wild-caught in Lake Huron
Serving suggestion
Serve with coleslaw, potatoes and a squeeze of lemon for a traditional Michigan fish dinner.
Preparation
Thaw in the refrigerator, removing any vacuum packaging first. Pat dry, season and cook with a method suited to the cut and thickness. Cook raw fish to 145°F in the thickest part.
