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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Perca flavescens |
June: Post-spawning. Perch recovers and actively feeds.
Popular in Canadian and U.S. fishing tournaments Often dried or pickled at home
Native to North America, introduced to Europe Distinctive stripes and bright yellow color Inhabits lakes, rivers, and reservoirs
Summer and ice fishing with float rods Jigging spoons and ice jigs Live bait — worms, maggots, larvae
Bites best early morning and late evening Schooling fish near bottom and vegetation Active year-round, even in winter
19 June 2025 The average bite
20 June 2025 The average bite
21 June 2025 Bad bite
22 June 2025 Bad bite
23 June 2025 The average bite
24 June 2025 The average bite
25 June 2025 The average bite
20 June 2025 The average bite
21 June 2025 Bad bite
22 June 2025 Bad bite
23 June 2025 The average bite
24 June 2025 The average bite
25 June 2025 The average bite
Small, dense scales — best removed with knife Tender fillet, contains small bones Gut soon after catching
Fillet: Frying, smoking, fish soup
Whole small fish: Drying or pickling
Whole small fish: Drying or pickling
Fried Yellow Perch (Frying)
Traditional preparation
Traditional preparation
1. Season fillet, coat with flour.
2. Fry in oil until golden.
3. Serve with lemon and dill.
2. Fry in oil until golden.
3. Serve with lemon and dill.
Smoked Yellow Perch (Hot smoking)
Rich flavor, firm texture
Rich flavor, firm texture
1. Rub with salt and spices.
2. Smoke for 30–40 min over alder or apple wood.
3. Cool and serve with horseradish.
2. Smoke for 30–40 min over alder or apple wood.
3. Cool and serve with horseradish.
Yellow Perch Fish Soup (Boiling)
Rich and aromatic broth
Rich and aromatic broth
1. Boil head and spine with onion and carrot.
2. Add fillet, potatoes, spices.
3. Cook until done, serve with herbs.
2. Add fillet, potatoes, spices.
3. Cook until done, serve with herbs.