Disambiguation
The term "Perch" is used to name several edible freshwater fish, even quite different from each other. The best known from a commercial point of view are the royal perch (Perca fluviatilis), the African perch (or Nile perch - Lates niloticus) and the sea bass (Morone saxatilis X Morone chrysops). In addition, three other fish widespread in Italian waters (albeit of an allochthonous nature) include the noun "perch" in their common name, these are: largemouth bass, sun perch, pike-perch (perch).
Royal Perch
Of all those mentioned, the king perch (Perca fluviatilis) is the only Italian autochthonous species. This fish mainly populates inland waters, but has a good euryhaline capacity (it bears considerable variations in the degree of salinity of the water).
The royal perch does not reach considerable dimensions (very rarely reaches 50cm). It has an oval body with a rather arched shape; the head is of considerable size. The color is green on the back and continues in straight or Y-shaped lines towards the belly; the side is yellow and fades on the belly. The ventral, anal and caudal fins are yellow and reddish; the others tend to greenish.
The perch feeds on plankton, fish, crustaceans, worms, larvae and insects (based on age); it is cannibal and preyed on by other fish, reptiles and birds. It is not considered among the endangered species, although, with the exception of made for lakes, its population density was heavily affected by the reduction of algal vegetation and the introduction of alien aquatic creatures (eg the pike perch).
The royal perch is one of the TYPICAL fishery products of our inland waters; professionally fished especially in major lakes (such as Garda, Como and Maggiore), it is cooked for dishes such as grilled or fried fillets. However, having the patience to carefully peel it, an extremely delicious risotto can be obtained from the royal perch. Other typical preparations are the Tuscan "brustico" and the "carpione" alla Garda.
Paradoxically, there is no accurate nutritional information describing the nutritional intake of the royal perch. In cooking, there is an extreme thinness of the tissues, which tend to dry out quickly; it is no coincidence that, in certain areas, cane wood is chosen for grilling the royal perch (notoriously low in heat and which is consumed quickly).
African perch - Nile
The Nile perch (Lates niloticus) is a freshwater creature which, despite being African, is very present on the national fish market. It frequents slightly agitated and not too deep waters. It reaches very large dimensions (up to 2m per 200kg) and is characterized both by the size of its jaws. , both for the typical well developed rump.
The African perch "vaguely" resembles the royal perch, but the color is totally brown-greyish with a greater paleness of the belly. It is a predator that feeds on plankton, insects, other invertebrates and fish (based on age). It is considered one of the most harmful and invasive species on the planet, a characteristic highlighted by its introduction into Lake Victoria (for breeding purposes).
It is not an endangered species, far from it! The fishing is intensive but the species seems to easily handle the pressure. The Nile perch is extremely easy to clean, as it only has a backbone and ventral bones. listed, the breaded and baked fillets stand out; it is also cooked on the grill and in a pan, but its taste is always rather "anonymous." The quality of the Nile perch is absolutely not comparable to that of the royal perch but, thanks to low price and ease of preparation, today it is one of the best-selling fish in Italy.
From a nutritional point of view, the African perch has a very lean meat, therefore low-calorie. Energy is essentially supplied by proteins with a high biological value, while lipids and carbohydrates are absolutely marginal. Cholesterol is not negligible.
Among the mineral salts there are no noteworthy values and, as far as vitamins are concerned, there is no lack of niacin (vit. PP) and calciferol (vit. D).
Sea Bass Perch
The sea bass perch is an American fish. In Italy, the term perch sea bass means the "palmetto", or the "cross between the M. saxatilis and the M.. chrysops; on the contrary, the M. saxatilis it is better known as "striped-bass". The latter reaches considerable dimensions (the larger ones even 2m for 40kg); it is elongated, has a typical predator jaw and the color is silver-golden with dark longitudinal streaks on the sides.
NB. The pigmentation varies considerably according to one or the other species. It feeds mainly on plankton, fish, worms, molluscs and crustaceans (based on age). It has strong euryhaline capacities, so much so that it easily colonizes both fresh and salty waters, without necessarily making the annual migrations for reproduction. The palmetto (or sea bass from the fish market) has an extremely rapid physical growth.
Despite the pressure of the American professional fishing is rather pressing, the striped-bass is NOT an endangered species; in Europe, palmetto farms are already quite widespread and aimed mainly at human nutrition and sport fishing. Some specimens have also been found in captivity. From a gastronomic point of view, the striped-bass is considered extremely delicious (even if the quality of the meat depends a lot on the growing environment); the sea bass represents the alter ego of our sea bass. At the same time, the farmed palmetto (rather cheap) does not boast the same value. The suitable cooking methods are those that do not dry the meat too much, therefore the foil, the oven, the pan , frying and boiling.
As far as the nutritional aspect is concerned, the sea bass is low in calories and rather low in lipids. Compared to the African perch it has a slightly different distribution of fatty acids and a slightly poorer vitamin profile.
Perch with citrus fruits
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Perch - Nutritional Values
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