Yellow perch may not fight like bass, but they make up for it in flavor — and with the right tactics, you can target the bigger ones. While most anglers rely on live bait or tiny jigs, jumbo perch often fall for larger bass-style lures. In spring, try stick baits in warming shallows.
According to George Fiorille via InFisherman, early summer calls for deep-diving crankbaits along weed edges. Come fall, slow-rolled spinnerbaits or football jigs in deeper water can connect you with true slabs. Don’t be afraid to upsize — bigger lures can pull bigger perch out of the school.
When it’s time to cook them, skip the usual fish fry and try something different: Perch & Seafood Bread Bowls.
Ingredients
- 8 oz perch fillets (chunked)
- 8 oz crawfish or shrimp
- 1 onion, 2 cloves garlic
- 1 cup heavy cream
- ½ cup cream cheese
- 1 cup mozzarella (reserve ¼ cup)
- ½ cup parmesan
- Old Bay, salt & pepper
- 2–4 sourdough bread bowls
Directions
- Brown fish chunks lightly and set aside.
- Sauté onion and garlic.
- Add fish, shellfish, cream, cheeses, and seasoning. Simmer until thick.
- Hollow and butter bread bowls.
- Fill with mixture, top with cheese, and bake at 375°F for 15 minutes.
Crispy bread, creamy seafood, and fresh perch — not bad for a “little” fish.
Photos by George Fiorille
