Perch
A freshwater fish commonly sold as white-fleshed fillets.
What it offers and why to use it
Check the scientific name on the label: European perch and Nile perch are different species. This profile uses the guide’s general perch reference; check bones and cook the flesh through.
Mild with a delicate texture.
From shopping to cooking
Choose
Buy with identified species and origin, a maintained cold chain and firm flesh without unusual odours.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Cooked preparations adjusted to size: sauces, casseroles or griddling, depending on the cut.
How to make the most of it
Good pairings
Beans, artichokes, garlic and parsley.
How to substitute it
Use another food of the same type only after adjusting texture, yield and cooking; retain the allergen warning.
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