Right on and thanks for the info. I will be fishing there very soon

BMGW--I think we met both you and your buddy at Leland on Sunday. I was with two kids in the black aluminum skiff. Just wanted to say thanks for your kind and generous sharing of information. We took your advice and ended up with about a dozen really nice perch and some dinks as well. Kids had a great time. Seems like the bite really came on in the afternoon when the sky darkened up.

Anyway, just one question: When I filleted the perch, the meat had a large number of tiny white spots in it, especially along the back bone area. Any idea of what this might be? They all had it. White grains, maybe the size of table salt crystals, but round. Looks like some kind of parasite, so thought I'd ask around before eating. Thanks in advance for any info.

Skookum

The Perch have shown that for about the past 5 years or so, I think it is related to the blue green algea phenomanon in some way. Even if it were a form of parasite, as long as you cook it they will not harm you and better yet, freeze your fillets for a month or so before cooking up and that double ensures you that it will not bother you. I have noticed that not all the Perch have this in their meat and there is also some Perch with real dark yellow meat that I think comes from eating the snails in the lake.

Here is a link that has to do with the white spots in the meat, apparently the corrmorant is causing more harm than we were aware of! Read about where the adult parasite lives and how they release their eggs.
http://www.fish.state.pa.us/images/pages/qa/fish/worms.htm