Zander

Zander

(Stizostedion lucioperca)

The zander belongs to the perch family, which also includes the perch. Although everyone assumes that this is a cross between the pike and the perch, zander is a separate species.

Back and flanks greenish brown or grey, paler below, belly white. Eight to ten irregular vertical bands on the flanks. Maximum length 1.3 m

Taste

The fish meat is particularly firm, which means that it can be used in many ways. The taste is excellent and the fish is easy to combine with other dishes

Method of preparation

Stew or bake.

Nutritional values

382 kJ / 91 kcal, 0.7 g fat (of which 0.1 mg Omega-3), 19 g protein, 0.2 mg iron, vitamins B1, B2 and C.

Alternative

Avoid / Catch

East of the Elbe, in Sweden, Finland, Central Europe, the Balkans, around the Black and Caspian Seas.

Fish fact

No info.

More information

This freshwater fish is very environmentally sensitive, and is therefore not widely distributed. We find most zander in the IJsselmeer and in the Frisian lakes. The adaptability of pike perch is enormous, because the fish can be found in clear lakes as well as in murky water and even polder ditches. The fish is farmed and released in the Netherlands.