Perch is a broad category of freshwater fish prized for its clean, mild flavour and firm white flesh. Several species fall under the perch umbrella, including European perch, yellow perch, and various Australian native species often marketed under the perch name, such as golden perch (yellowbelly) and silver perch.
Perch is well-suited to simple preparations — pan-fried in butter, crumbed and shallow-fried, or baked with lemon and herbs. Its mild taste makes it approachable for people who don’t typically enjoy fishy flavours. In Australia, recreationally caught perch species are popular among inland anglers, while farmed and imported perch is available through fishmongers.
How it's made
Nutrition (per 100g)
1 fillet is about 60 g — roughly 50 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
delicate freshwater fish
- Pan-fried perch fillets
- Perch meunière
- Fish and chips
- Perch chowder
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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