Fish
Perch
Perch (European Perca fluviatilis or yellow perch) is a mild, flaky freshwater fish with fine white flesh and edible skin that crisps well. Portions are modest and pan-friendly. Flour and fry, bake, or poach with butter, lemon, and herbs. Do not overcook. Freshness shows in clear eyes and firm flesh. Lake and river fisheries matter more than ocean quotas.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.14 g
- Saturated Fat 0.95 g
- Trans Fat 0 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 52.5 mg
- Sodium 79.1 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.8 g
- Water 71.8 g
- Energy 135 kcal
- Water 71.8 g
- Protein 18.8 g
- Animal Protein 17.9 g
- Fat 5.14 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 1.89 g
- Vitamins 44.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.49 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 2.5 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
- Minerals 460 mg
- Major Minerals 339 mg
- Trace Minerals 121 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 52.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.49 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.7 · vitamin-k: 0.6 ·
Minerals
Sodium: 79.07 · Potassium: 220 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 120 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for perch and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of perch and enabled long-distance trade.
Ice preservation and railway transport brought fresh perch to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made perch widely available in international markets.