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European perch

European perch is a freshwater fish with pale, lean flesh that flakes tenderly when cooked and is commonly pan-fried, baked or grilled.

European perch — illustrative ingredient image

About European perch

European perch is a freshwater fish with a greenish body, dark vertical bars and spiny dorsal fins. Its edible flesh is pale, lean and moderately firm, sold whole, in steaks or as fillets, fresh or frozen. The skin and bones may remain in some cuts, and a whole fish includes substantial non-edible parts.

Cooked perch has a mild, clean flavour and separates into tender flakes. It is commonly pan-fried, baked or grilled, and can be used in soups and other fish preparations. Skin-on fillets may retain more structure than skinless portions, while cooking reduces moisture. A product labelled perch should be distinguished from other fish also sold under the general market name.

Ingredient type
whole food

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Where european perch appears

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Name examples awaiting language review. Confirm the specific food or product.

Local names for european perch

Names and romanised forms to recognise on menus and labels.

English

Perche ou perche européenne, crue

Search alias · Not a confirmed translation

English

Perche ou perche européenne, rôtie/cuite au four

Search alias · Not a confirmed translation

English

raw European perch

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

European perch nutrition & diet

European perch nutritional value

Reference: Eurasian perch, raw

Per 100 g of 100 g edible portion in the named official reference form.

Calories
79kcal
Protein
18.0g
Carbs
0.0g
Fat
0.7g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Whole fish, skin-on fillets and trimmed fillets have different edible yields; compare raw and cooked samples separately because cooking changes moisture.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Swiss Food Composition Database 7.1 (2026) — 765 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .