Perch on Cutting Board

The Fresh Catch – Local Seafood Direct from our Great Lake

Our close proximity to the shores of Lake Erie has so many great advantages. Leisurely weekend boat rides and water skiing, picnics on the beach and breathtaking summer sunsets to name a few. But the thing we love the most about our lake-side locale is the next-day-fresh seafood that’s available right from our backyard.

We’re talking about fresh, local Lake Erie Yellow Perch.

One of the largest fresh water fisheries in the world, Lake Erie consists of over 9,000 square miles of surface area, teeming with wildlife. During the months when our Great Lake isn’t covered with a thick sheet of ice, a dedicated husband and wife team of local fishermen un-dock each morning before dawn and scramble out on the water to seek out schools of Lake Erie yellow perch. These expert anglers, who have dedicated their lives to fishing these waters, often spend 12 or more hours on the water, nearly every day of the season, catching fresh catch for our stores.

Caught throughout the day, the fish are packed in ice and delivered daily, directly to our supplier on the downtown Cleveland waterfront. The fresh fish are immediately offloaded, cleaned, hand-cut and available in our stores the very next day. They only way you’ll find it fresher than that is if you caught it yourself.

Fresh Yellow Perch has a delicate mild flavor with a flaky texture that stands up to most cooking preparation. Whether it’s battered and fried, baked or pan-seared, it’s hard to beat our fresh local yellow perch.

Stop by your local Heinen’s Seafood Department today and take home some fresh, local yellow perch and give this recipe a try:

Sauteed Lake Perch with Summer Succotash

INGREDIENTSPerch and Succotash

3 ears of trimmed corn
1 cup of cherry tomatoes cut in half
1/2 small diced sweet onion
1/2 cup of peas
3 julienne sliced of prosciutto ham
3 tablespoons of chiffonade basil
Kosher salt and fresh cracked pepper to taste
1 tablespoons of olive oil

1 pound of fresh Lake Erie yellow perch
3 tablespoons of olive oil
2 ounces of unsalted butter cut into small pieces
juice from 2 lemons
Kosher salt and fresh cracked pepper to taste


In a large hot sauté pan with olive oil, caramelize the corn and onions.  Once brown, add in the prosciutto ham, tomatoes and peas and sauté for 2 to 3 minutes.  Finish with basil, salt and pepper and keep warm.  

Season the perch on all sides with salt and pepper and place skin side down in a large hot sauté pan with olive oil for 2 to 3 minutes.  Next add in a few pieces of butter to help caramelize.  Flip over the fish and squeeze in the lemon juice.


Serve the fish with left over lemon butter sauce on top of the succotash.

Recipe created by Chef Billy Parisi


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