Here is a little info from several sources.
Yellow perch must undergo an extended period of cooler water temperatures to insure
proper development of their reproductive organs. Hokanson (1977) stated that this chill
period should be a minimum of 160 days at 50 oF or below, though Kolkovski and
Dabrowski (1998) reported the successful off-season (September-October) spawning of
yellow perch held in culture tanks and exposed to a chill period of 60 days at 50 oF.
The first egg ribbons were collected from the tanks on March 27th, and
spawning in all tanks continued through April 21st. Many of the ribbons were in small
segments (< 8 in) and these were incubated in McDonald egg jars (Figure 2) instead of on
the incubation racks. Water temperatures in the tanks ranged from 53.5 - 63.0 oF in
March. The majority of egg ribbon releases (referred to as peak spawning) occurred
during two distinct time periods, April 2nd - 6th and April 11th – 20th. Water temperatures
during these peak periods ranged from 53.4 – 59.4 oF and 53.4 – 67.3 oF, respectively
Ponds were inspected
daily for the presence of egg ribbons deposited on the trees. The first sighting of egg
ribbons occurred on April 17th (water temperature approximately 62.5 oF). It is possible
that spawning was occurring previous to this point, as it was impossible to see any trees
that were anchored to the bottom of the pond.
The fertilized eggs hatch within 10
days if water temperatures are slowly raised from
spawning temperature (15¼C) to 20¼C in increments
of 1¼C per day.
Common name: Yellow perch, lake perch
Scientific name: Perca flavescens
Production potential: Moderate, due to slow growth of males
Marketing potential: Potential: High
Size: 3-5 fish per pound
Market: Food
Temperature requirements: Growing: 55-78 F
Spawning: 50 F
Lethal: NA
Feed requirements: Protein: 32-40%
Fat: NA
Spawning requirements: Fish spawn in the spring when water temperatures reach 50 F. Eggs are
contained within a gelatinous ribbon. A 0.5 lb female will produce 10,000-
20,000 eggs. Eggs hatch in approximately two weeks at 53 F. Spawns may be
obtained by stripping eggs from ripe females and mixing with milt from males in
a dry container, mixed thoroughly and then water is added to activate the
sperm and permit fertilization.