Tank-reared yellow perch in the round were bluish-green, and were coated with more slime than typical yellowish-green wild perch. Cooked fillets from aquacultured perch were whiter than those from wild fish, but were equal to wild fish in firmness and overall preference. Off-flavors were absent in aquacultured perch except in an instance when influenced by earthy flavors from microorganisms contaminating the recirculating water system.