Theperch(Perca fluviatilis) is afreshwater fish: its territory is made up of lakes, rivers and ponds, sometimes it manages to adapt to brackish water but never sea water. It belongs to the Percidae family. It measures about 25 cm but the maximum dimensions observed are a length greater than 51 cm for 4,750 kg! The perch that we find on the market is generally a fish weighing 400 grams but there is no shortage of specimens that exceed 1.5 kg.
Theperchit is present throughout Europe and also in Italy.
Is the perch valuable? It depends on where he grew up
The quality of its meat depends on the growing environment and its diet. Generally, the larger tonnage perch has grown in habitats with clear waters and has been able to prey more easily. The small perch, on the other hand, grew in eutrophic habitats (with turbid waters) with significant dietary adaptation.
In Italy, theperchit is mostly fished in Lombardy and Lazio. There are many widespread populations in Lake Como, Lake Iseo, Lake Garda and Lake Maggiore. In Lazio it is present in lakes of volcanic origin such as Lake Bolsena, Lake Vico and Lake Bracciano. In Umbria, a large population is present in the Piediluco lake. It can also be fished in various rivers and ponds in Italy. It is also used for sport fishing.
How to fillet perch? If you have a perchvery large, you can make two fillets by reading our guide on how to fillet fish.
How to cook perch
This recipe lends itself well especially if you have some availableperch fillets. To get started, here's therecipe for baked perch.
Ingredients for 3 people:
- 2 perch fillets of about 250 gr each.
- 4 - 5 Piennolo tomatoes from Vesuvius
- 4 - 5 yellow datterino tomatoes
- 1/2 glass of white wine
- EVO oil, to taste
- 1 sprig of fresh parsley
- 2 garlic cloves to crunch
- Salt and Pepper To Taste.
- Black olives from Gaeta
Thanks to the quality ingredients, this delbaked perchit's a real onegourmet recipe, suitable to satisfy even the most demanding palates. There is a combination of two very different tomato varieties: the very sweet yellow datterino and the piennolo tomato which offers a more acid note. If it's easier for you, you can also use your own tomatoes from the garden!
Herehow to make baked perch fillet.
- Wash the perch fillets and dry them with absorbent paper.
- In an ovenproof dish, sprinkle a little oil.
- Place the fillets in the pan.
- Turn on the oven and let it preheat to 180 ° C
- Sprinkle them with white wine.
- Add the crushed garlic (you will need a garlic press).
- Add the chopped parsley.
- Add the whole tomatoes.
- Add a few peppercorns and salt.
- Add the handful of black olives.
- Finally, add another drizzle of oil.
- Cook theperch fillets in the ovenfor 25 minutes.
- When cooked, serve the perch fillets still hot.
Thefillet of perchyou can use it for onetypical recipeof the Lombardy area: therisotto with perch.
Here is the typical recipe for risotto with perch from Lake Como:
- 400 grams of carnaroli rice
- 250 grams of perch fillets
- 150 gr of butter
- 2 eggs
- sage, to taste
- breadcrumbs to taste
- Salt and Pepper To Taste.
- fish broth, just enough for cooking rice (optional)
Here's how to proceed:
- First, beat the eggs. Add salt and pepper. Use the eggs to wet the fillets.
- Put the fillets in the breadcrumbs.
- Fry the fillets in butter flavored with chopped sage.
- Aside, keep the fish broth warm.
- Toast the rice in a very large pan.
- *** Start cooking the rice by adding the fish broth one ladle at a time. Note, you can also simply boil the rice and drain it al dente, however cooking with fish broth will make it tastier.
- When the rice is cooked, filter the butter from the fish well and add it to the rice.
- At this point, you can start preparing the portions by adding a ladle of rice and a few perch fillets to each dish.
Video recipes for cooking perch
On the net there are many video recipes dedicated to perch.
One of those that we recommend is that of Rita, who in her video shows and documents each step in a complete and detailed way. Here it is below ...
The African perch “vaguely” resembles the royal perch even if its color is totally brown-greyish with a greater pallor of the belly.
Unlike the king perch, the African perch also feeds on insects as well as plankton.
For more information on African fish and for some dedicated recipes you can read our article dedicated to African perch.