Perch

Yellow perch (Perca flavescens)

Classification

• Regnum - Animalia
• Phylum - Chordata
• Superclassis - Osteichthyes
• Classis - Actinopterygii
• Subclassis - Neopterygii
• Infraclassis - Teleostei|
• ordo - Perciformes
• Familia - Percidae
• Type -
• Genus - Perca
• Genus_authority = Linnaeus, 1758
• Subdivision_ranks = Species
• Subdivision =
• * P. flavescens (Yellow perch)
• * P. fluviatilis (European perch)
• * P. schrenkii (Balkhash perch)

Perch Overview

Jigged perch

Perch

Perch fish on plate

Grilled perch

D3149-1. yellow perch (Perca flavescens)

The perch is a term commonly associated with fish from the genus Perca, freshwater gamefish that belong to the family Percidae. Perch can be found across various parts of the globe, and their distinct appearance and characteristics have made them a topic of interest for both anglers and scientists.

Classification and Species

The name 'perch' originates from the order Perciformes. This classification is inspired by the Greek word "perke", meaning "spotted", and the Latin term "forma", indicating "shape". The perch family, Percidae, includes several species, but three of them are predominant:

1. Perca fluviatilis or European perch - Found in Europe and Asia. 2. Perca flavescens or Yellow perch - Native to North America. 3. Perca schrenkii' or Balkhash perch - Located primarily in Kazakhstan.

Morphology and Behavior

Perch are characterized by their robust, elongated bodies. They often sport vibrant coloration, ranging from bright yellows to deep greens, interspersed with darker vertical bars. The sharp dorsal fins, featuring strong spines, are a distinct characteristic of perch. They are opportunistic predators, feeding on smaller fish, insects, and aquatic invertebrates.

Man with fish

Perch as Food

Recognized for its delectable taste and culinary flexibility, perch, especially the yellow perch, has garnered popularity in various cuisines.

Nutritional Information

Perch is a low-calorie protein source and is rich in vital nutrients:

• Calories: 91 (per 3-ounce serving)
• Protein: 19 grams
• Fat: 1 gram
• Omega-3 Fatty Acids: 300 milligrams
• Vitamin D: 570 IU (per 3-ounce serving)
• Selenium: 36 micrograms

Baked perch

Culinary Preparations

1. Grilled Perch with Lemon-Herb Marinade:

• • Ingredients: Perch fillets, olive oil, mixed herbs (parsley, thyme, and oregano), lemon zest, garlic, salt, and black pepper.
  • Method: Marinate the fillets for an hour and grill them for 2-3 minutes on each side.

2. Creamy Perch Pie:

• • Ingredients: Perch fillets, puff pastry, onion, garlic, mixed vegetables (like carrots and peas), cream, parsley, and seasoning.
  • Method: Sauté the onions, garlic, and vegetables, add perch and cream, and cook till the fish is done. Place this mixture in a baking dish, cover with puff pastry, and bake until golden.

3. Crispy Fried Perch Fillets:

• • Ingredients: Perch fillets, flour, breadcrumbs, eggs, lemon wedges, salt, pepper, and oil for frying.
  • Method: Dip the fillets in flour, then egg, followed by breadcrumbs, and deep-fry them until they're crispy. Serve with lemon wedges.

Conservation Status

Due to overfishing and habitat degradation, perch populations, especially the yellow perch, have faced challenges in certain regions. Regulatory measures, including catch limits and protected seasons, are crucial for ensuring the sustainability of perch populations.

See Also

• Fish as food
• Freshwater fish
• Perciformes

References

• "Nutritional Value of Perch." NutritionValue.org. [URL]
• Smith, J. The World of Perch. Oxford University Press, 2010.