Yellow Perch, Aquaculture, Perca Flavescens Expert Resource 

Bill Manci is Bell Aquaculture’s Chief Technology Officer and president of FTA, Inc., a company he created in 1982 after receiving his formal training in zoology and fisheries science at the University of Wisconsin-Madison, and after a six-year career in aquaculture research.  Bill has been a consultant since 1980 and has worked on many types of aquaculture and fish farming projects throughout the U.S.A. and other countries.  He also has published more than 300 technical and popular articles on the subjects of aquaculture and fish farming, and served as an expert witness in aquaculture and fisheries-related litigation.  He is a Certified Fisheries Professional, American Fisheries Society.

Bill’s work has appeared in popular and semi-technical publications and refereed technical journals. He works periodically as a writer/editor for public-sector agencies, private individuals, and companies.  Bill has formally reviewed scientific research proposals and reports for:

• University of Wisconsin-Madison
• Western and North Central Regional Aquaculture Centers
• National Coastal Resources Research and Development Institute
• U.S. Congress, Office of Technology Assessment

Bell Aquaculture is a producer and processor of farm-raised fish for restaurant and consumer use.  Initial production facilities, dedicated to yellow perch (Perca flavescens), are located in Albany, Indiana and comprise the nation’s largest yellow perch farm with an initial capacity of less than 100,000 pounds of fish per year, and ultimately exceeding 9 million pounds per year. 

It is Bell Aquaculture’s mission to provide a consistent uninterrupted, year-round supply of yellow perch, with its great taste reputation; build partnerships with restaurants and individuals whose memories of yellow perch continue unabated, always hoping this fish will return to their menus and dinner plates; supply those who truly appreciate the great qualities of yellow perch; and build life long partners in resurrecting the great experience of tasting yellow perch on a consistent basis.

Q. Why yellow perch?

A. Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels making it a favorite in residential and commercial kitchens alike. Not to be confused with white perch or rock perch, yellow perch is usually only available a few months out of the year. Overfishing, loss of habitat, pollution, and competition from invasive non-native species have reduced the commercial catch to less than 20 percent of its historic highs—an 80 percent reduction. 

Q:  Isn’t yellow perch the fish typically served at Friday night fish fries?
A:  Yes!  Yellow perch has become extremely popular in the Great Lakes region for this reason, and known for its great flavor and low fat content.

Q:  Is there a difference in taste between wild-caught and farm-raised perch?
A:  No.  Several studies have shown that there is no taste difference.

Q:  Does Bell Aquaculture fish contain any mercury?
A:  No.  Unlike wild caught perch, Bell controls the environment of its product and can ensure that no toxins, including mercury, are in the fish.

Link to the Bell Aquaculture website