(Perca fluviatilis)

Perch is a typical freshwater fish that spends its entire life within Dutch fresh waters. It usually eats water fleas, insects, worms, etc. When it has reached a length of about 12 cm. he usually turns to eating fish.

The perch has a green-brown back, light brown flanks with a bronze tint. Perch also has six to nine striking dark vertical bands on the flanks. Maximum length 60 cm.


Perch is highly prized for its firm, fine, white flesh and is considered by many to be the tastiest freshwater fish.

Method of preparation

Stew or bake. It is best to fillet the fish first. Before preparing the fish, salt the meat with some lemon for some time, this will give it more flavour. Perch can also be prepared well on the barbecue.

Nutritional values

359 kJ, 0.8 g fat (of which 0.3 mg Omega-3), vitamins A, B1, B2.


Avoid / Catch

Entire Europe, Caspian Sea and Aral Sea, also in Asia Minor.

Fish fact

No info.

More information

Perch is a little-known consumer fish in the Netherlands and the majority is therefore exported to France, Switzerland and southern Germany.