The Great Lakes perch supply is plunging, and some restaurants are limiting sales of that Friday night fish fry staple. However, the Farmory in Green Bay is raising perch in hopes people won’t have to search for a plate of deep fried fish. After two years of research and development, perch are thriving inside The Farmory.
“Right now we’re on the cusp of a major breakthrough for our business line which is producing yellow perch,” says Claire Thompson, The Farmory executive director.
Overseeing The Farmory’s commercial hatchery is UW-Green Bay Associate Researcher Ken Webb. By controlling water temperature and light, baby perch are produced year-round. See more via Amid Great Lakes shortage, perch are thriving at Green Bay’s Farmory | wbay.com.