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Yellow perch
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<blockquote data-quote="Crosshairy" data-source="post: 3170703" data-attributes="member: 3202"><p>I was told that TWRA stocked them within the TN River system of reservoirs. I'm sure that's documented, or someone on the site knows.</p><p></p><p>I've caught them fishing with minnows on the Kentucky Lake before while crappie fishing in the spring (I was too early, and the crappie hadn't moved into the shallow water where we were fishing). The bite was slower than a good crappie bite for us, but we did manage to catch about 10-15 of the guys in the 10-12" range. I've only caught them a few times up there, and that was many years ago (1992-1994, I would guess).</p><p></p><p>They are great eating, but you can't scale them like crappie. They are a northern fish with hard, tightly spaced scales. The best way of cleaning is to fillet off the scales, then trim the ribs out of the meat.</p><p></p><p>The flesh is very white and excellent for cooking any way you can think of to cook fish.</p></blockquote><p></p>
[QUOTE="Crosshairy, post: 3170703, member: 3202"] I was told that TWRA stocked them within the TN River system of reservoirs. I'm sure that's documented, or someone on the site knows. I've caught them fishing with minnows on the Kentucky Lake before while crappie fishing in the spring (I was too early, and the crappie hadn't moved into the shallow water where we were fishing). The bite was slower than a good crappie bite for us, but we did manage to catch about 10-15 of the guys in the 10-12" range. I've only caught them a few times up there, and that was many years ago (1992-1994, I would guess). They are great eating, but you can't scale them like crappie. They are a northern fish with hard, tightly spaced scales. The best way of cleaning is to fillet off the scales, then trim the ribs out of the meat. The flesh is very white and excellent for cooking any way you can think of to cook fish. [/QUOTE]
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