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