River perch: what it looks like and what the fish eats, a predator or not, where it is found, species

The Latin term for the family of fish that perch belongs to is Perca. It is a predator that is found in lakes, rivers and seas, and, surprisingly, it is omnivorous. This type of fish is not difficult to catch, but still the fishermen appreciate it when they manage to catch a large specimen. Its meat is tasty and good for he alth; Finns and Italians often use it in their national cuisine to prepare gourmet dishes. All of these facts apply to river perch.

What kind of fish is this

Although bass can live in both fresh and s alt water, the common bass (or river bass) and sea bass are two different types of fish. The three most typical species of freshwater perch, which look almost the same, but differ only in their habitat:

common perch found in Europe and Asia;
Balkhan, living only in the rivers of Kazakhstan;
yellow, found in the freshwater environment of North America.

As a rule, perches live in shallow water with an abundance of algae, where it is easier to find prey. Larger specimens tend to be found at greater depths; they have been seen at depths of up to 40 meters. Although biologists classify perch as predatory fish, this species can consume a variety of food sources, including tadpoles, eggs from other fish species, insects, worms, crustaceans, and small fish. Large perches even feed on crayfish.

Distinctive features of perch are its long, slightly flattened body, which is abundantly covered with scales, and fins with sharp spikes. The color of these fish usually varies from green-yellow to bluish-red on the upper fin and greenish on the dorsal fin, the rest are red.These shades may vary depending on where they live.

A medium fish usually weighs between one and a half kilograms and does not exceed 40 cm in length. However, there were heavier specimens - from 2-3, even four kilograms. Such large fish do not increase in length, but rather become thicker and taller, thus earning the name "humpback" .

Perch is a type of fish that is quite easy to catch due to the fact that they live in large groups. Young perch form even larger flocks, while females lay from 250-300 thousand eggs of 230-260 g each, or even more than a million. However, unfortunately, most of these eggs do not survive and do not turn into fry.

By the summer, the fry come out of the eggs, and when they reach a length of 1.9-3.2 cm, they begin to hunt other fry. For this reason, Perca can pose a serious danger to other creatures living in the reservoir (they consume eggs and fry of trout, carp, pike perch and bream).

Chemical composition

River perch is a nutritious but dietary meat. A 100-gram fillet contains up to 90 kcal and only one gram of fat, while the protein content is about 20 grams. However, if it is fried or smoked, the calorie content will be slightly higher due to the added fat. Like other fish, river perch contains omega-3 fatty acids, however, it should be noted that wild individuals contain almost three times more of this useful substance than fish grown in ponds.

100 grams fillet contains:

Vitamin B12: 2 mcg.
Vitamin B6: 0.3 mg.
Vitamin D: 1.7 mcg.
Vitamin E: 0.2 mg.
Vitamin K: 0.1 mcg.
Niacin: 4.1 mg.
Riboflavin: 0.1 mg.
Thiamin: 0.1 mg.
Folate: 5 mcg.
Iron: 0.5 mg.
Potassium: 350 mg.
Calcium: 12 mg.
Magnesium: 30 mg.
Phosphorus: 200 mg.
Iodine: 19 mcg.
Selenium: 15 mcg.
Zinc: 0.5 mg.

Useful properties

The benefits of eating perch are determined by the habitat of the fish and the composition of its meat, which, as you know, contains a lot of useful elements.

a number of useful properties due to which it is recommended to include it in the diet:

Protein: Perch meat contains a significant amount of protein, an important element for building and repairing body tissues.
Omega-3 Fatty Acids: Perch is a good source of Omega-3 fatty acids, which promote cardiovascular he alth, improve brain function, and help reduce inflammation.
Vitamins: Contains vitamins B12, B6, A, E and D, which are important for maintaining he althy bones, vision, nervous system and immune system.
Minerals: Perch contains magnesium, potassium, iron, phosphorus and zinc, which are essential for the proper functioning of the body.
Low Fat: Perch meat is low in fat, making it a good choice for weight and he alth conscious people.
Antioxidants: Bass meat contains antioxidants that help protect the body from free radicals and prevent the development of certain diseases.

However, do not forget that the beneficial properties of perch meat can be reduced by improper processing and cooking, so it is important to monitor how you cook this fish.

Who can't eat fish

It may seem strange, but there are some people who can be adversely affected by eating lake bass. People with gout, urolithiasis, inflammation of the urinary tract and kidney dysfunction should avoid eating this type of fish.

In addition, in rare cases, a person has an individual intolerance to this type of seafood.

Use perch

Perch fillet is a type of tender white meat with an attractive taste. It is often used in the dishes of Slavic and northern cultures, mentions of it are found in ancient times. Its versatility and medium size allow it to be cooked in a variety of ways, such as fried, boiled, baked, stewed, stuffed or dried, and even used as pie filling.

In addition, its meat can be preserved and frozen (at minus 18 degrees Celsius, it retains its taste for up to three months).

Perch is said to make the perfect soup. Both large and small fish are used to prepare this dish. Larger specimens are boiled in a small amount of broth, while mushrooms, cucumber pickle, spices, and white wine can enhance the flavor of the fish.Even from the smallest carcasses you can cook soup. To do this, gutted carcasses should be placed in gauze and added to a pot of water. After it is cooked, the boiled fish should be thrown away.

An alternative way to cook perch is hot smoking. The most delicious fish is smoked without any spices, on firewood taken from fruit trees, and such a product can be stored for up to 3 days. When roasting, the carcasses are usually seasoned with s alt, aromatic herbs, and pepper to give them a crispy crust. The fillets are battered and fried in a lot of oil, though care must be taken not to overcook them as this can lead to the formation of toxins.

Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionGrilling fish also produces excellent culinary results.It has a distinct aroma along with a bitter aftertaste. Perch are virtually boneless, but some people shy away from cooking this type of fish because its spiny fins and tenacious scales make it a daunting task.

Recommendations

Perch meat should not be avoided due to its needle fins and dense scales. According to the description, this fish turns out to be very tasty and he althy, if it is cooked correctly. The main thing is to choose a quality carcass and clean it thoroughly.

Cleaning

Cleaning a member of the Perca family is very easy. You should start by cleaning the fish from the insides, and then cut off its fins with sharp scissors. Then quickly dip it into boiling water for no more than two seconds. This will make it easier to get rid of scales without removing too much skin. It is important to be careful not to overdo it and remove the scales along with the skin.

There are a few hacks that can make cleaning a bass carcass easier:

Use sharp knives. Sharp knives make the process faster and more precise, and help avoid damaging the meat.
Use tweezers to remove bones. Small bones in perch can be tricky to remove with a knife, so using tweezers can make the process easier.
First remove the head and tail. Removing the head and tail first can make the process more convenient and help you focus on cleaning the fish's body.
Use your hands. Some people prefer to use their hands instead of knives to remove fish scales and innards.
Freeze the carcass a little. Freezing the carcass slightly can make the process easier and prevent damage to the meat during cleaning.
Place the carcass in newsprint. Newsprint can help hold the carcass and prevent it from slipping during cleaning.
Sprinkle the carcass with table s alt and leave overnight - by morning the scales will come off much easier.
Use a spoon to remove the innards. A spoon can be useful for removing the innards from a perch carcass.

According to perch

When choosing a frozen fillet, the same criteria should be taken into account as when choosing any other fish. First you need to check that the amount of ice does not exceed 5%, according to standard requirements; otherwise, a layer of frozen water will be visible. In addition, it makes sense to study the weight of the product. If it is unusually light, it may have been stored in the freezer for too long.

The label will give you an idea of whether the filet contains bones or not. The abbreviation PBO means that the fish is without bones, and PBI indicates the presence of small bones. In addition, if an excessive amount of liquid and white foam is released during cooking, this may indicate that the fish has been treated with polyphosphates.

Popular recipes

Perch is a very he althy food. According to experienced fishermen, it is easy to create culinary masterpieces from it. Here are some easy recipes to get you started.

S alted perch

The classic recipe for s alting fillets is simple.

Ingredients:

500 grams perch fillet;
1/4 cup s alt;
1/4 cup sugar;
1 liter of water;
spices to your taste (peppercorns, bay leaf).

Instructions:

Mix the s alt and sugar in a large bowl with water to dissolve completely.
Add spices to taste and stir.
Cut the fillet into pieces, approximately 2-3 cm wide and 10-15 cm long.
Dip the fillets in the s alt and sugar solution, making sure they are completely covered.
Leave the fish in the refrigerator for 12-24 hours, periodically turning the pieces of fish so that they are evenly saturated with the solution.
After 12-24 hours, remove the fillet.

Braised perch

Ingredients for Oven-Boiled Snapper with Basil, Tomatoes and Ginger:

2 perch carcasses.
1 large tomato.
1 fresh ginger.
1 bunch of basil.
1 lemon.
S alt and pepper to taste.
2 tablespoons of olive oil.