I'm a Great Lakes area fisherman and around here Yellow Perch and Walleye are neck and neck as top table fare, I prefer the YP to the WE because of the texture of the meat and that subtleness of the fish flavor it provides. I have eaten them from as far north as Chibougamau, Quebec and as far south as Cincinnati, Oh and never noticed much difference in the taste, they are just plain good eating. After that most any bream, sunfish, or crappie will do. I have to try these catfish strips deep fried in peanut oil, they sound too good to miss.
