The meat of WP is a little softer than YP. YP are actually pretty firm and mild flavored. WP are bigger and so have a decent meat yield compared to the general pop of YP.
Whites are native, like landlocked salmon, and more widespread. There are related to stripers and are used to hybridize stripers for inland aquaculture. YP are native to. I don’t know there origin as far as ancestry of species. They are related to walleyes, etc.
I much prefer the flavor and texture of YP. To me, WP are a little strong. BUT the grubs in YP are a definite turn off. (I used to cut saltwater fish for a living.....So I can tell you I’ve seen about every parasite out there. ) One lake: I caught a few decent YP that were nearly all “clean”. A friend took me to a pond where there are YP commonly >10”. About 1/3 are cleanish. About 1/3 are full of grubs >>>>>into the compost pile. The other 1/3 are case by case. I’ll pick a few grubs out or toss em into the compost.
All I have time for atm.