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No they don't taste the same, but white perch are edible especially if you remove the red meat (blood line). Yellow perch are about as good as white meat fish get. Right there with walleye, and cold water sunnies and crappies. But yellow perch don't get very big. White perch are much like their larger cousin the silver bass, perfectly edible but the yellow perch is still much better, especially winter through the ice, right along with ice sunnies and crappies.
One of the members has it nailed. You can pour syrup on poop, but that doesn't make it pancakes. Yellow perch are syrup, white perch....
I've eaten thousands of white perch and they are really good, almost as good as yellow.
You have to brine the white perch fillets in in the fridge in a large bowl with some salt water and a few squirts of lemon juice.
After a few hours the water will get darker colored, the brine and citric acid dissolve some of the blood and oil out of the meat.
Rinse in a colander and vac pac/freeze, or cook fresh.
I've served white perch to hundreds of people and not a soul has complained of the taste.
I fish for white perch several times a month because they eat good.
But if you don't process them correctly then they won't be as tasty.
Yellows don't get big? Really??:scratchheadAttachment 395665Attachment 395666Attachment 395667Attachment 395668Quote:
Originally Posted by no1son
Yellow perch, as good as it gets, without any extra steps just to get to "edible".
Quote:
Originally Posted by up2specks
Beautiful looking jumbo's!!!
Didn't keep a lot of perch this year, 10#+ of fillets. Was targeting crappie and bluegill on inland lakes. This was my biggest perch this year, just under 13", a fish ohio.
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