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Pike-Perch

Pike-perch is a freshwater fish with mild, firm flesh commonly pan-fried, baked, or poached.

Pike-Perch — illustrative ingredient image

About Pike-Perch

Pike-perch is a freshwater fish with an elongated body and pale flesh, widely known in many markets as zander. It is used in pan-fried, baked, poached, grilled, and soup preparations. The flesh is the main edible portion, while whole-fish cooking may also use the head and bones for stock or sauce.

Its flavour is mild, clean, and lightly sweet, without the strong oiliness of some fish. Cooked flesh is firm but flakes readily, becoming tender and moist when not overcooked. Skin-on portions can develop a crisp surface when pan-fried, while poaching gives a softer, more delicate result.

The intact fish is tapered and usually silvery, with a darker back and patterned skin. Pike-perch is commonly sold whole, as steaks, or as skin-on or skinless fillets, fresh, chilled, frozen, or prepared. These forms change the amount of skin, bone, and edible flesh in a serving.

Ingredient type
whole food

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Where pike-perch appears

2 linked foods

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Main dishes

Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

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

Local names for pike-perch

Names and romanised forms to recognise on menus and labels.

English

pike-perch

English

zander

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

Pike-Perch nutrition & diet

Pike-Perch nutritional value

Reference: Pike-perch raw

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

Calories
86kcal
Protein
20.0g
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.

Portions & preparation

Use the edible cooked flesh of pike-perch, accounting for bones, skin, and any retained cooking fat. Poaching or baking preserves the fish’s plain form, while pan-frying introduces coating and fat that should be considered separately from the fish itself. Portion interpretation depends on cooked versus raw weight.

Compare the right form: Match references to cooked or raw pike-perch flesh, with skin and bones either included or removed, and distinguish fried preparations.

Diet considerations

Pike-perch is an animal-origin freshwater fish. Compatibility changes when it is battered, breaded, fried in shared fat, or served with dairy- or cereal-containing sauces. Plain grilled, baked, or poached flesh differs from prepared dishes, and the edible portion excludes bones and other discarded parts.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically compatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically compatible
Seafood fits this pescatarian definition. Added meat-based stock or other ingredients would need checking separately.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
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: Bundeslebensmittelschlüssel (BLS) 4.0, 2025 — T603100 ↗. 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: .