Pike perch: The lean, nutrient-rich fish for every table

Pike perch is a predatory fish belonging to the class of ray-finned fish from the perch family. It typically inhabits clean bodies of water with a sufficiently high oxygen content, which it needs to survive. It is very sensitive to changes in water quality and will leave if pollutants appear. Therefore, pike perch meat does not accumulate harmful substances.

Delicate fish? That’s how you can describe pike perch meat. It is white, lean, and almost boneless, with a slightly sweet taste that may be too mild for some. This makes pike perch an ideal fish to serve with sauce. It can be considered a dietetic fish with minimal fat content (no more than 1.1 per cent), making it recommended for people on a weight-reduction diet, children, or pregnant women. It's a fish for everyone, except those with a fish allergy.

Pike perch, like all fish, is very healthy. Although it contains relatively few omega-3 fatty acids, it offers other benefits. The meat of this fish is rich in protein, selenium, vitamin D, and B12, which supports red blood cell formation, helping prevent anemia. Meanwhile, vitamin D and selenium support immunity, promote bone health, and have anti-cancer effects, and protect against atherosclerosis and depression. Pike perch is also easy to digest and contains little cholesterol, which is important for those struggling with atherosclerosis or at risk of strokes and heart attacks.

Pike perch can be prepared in many ways, suitable for baking, stewing, boiling, or frying. It tastes great in sauces, such as mushroom, lemon, or dill sauce. The simplest way to prepare it is to steam the fish fillets with vegetables. Its taste becomes more pronounced after frying. It's also suitable for casseroles and works well in risotto, grain dishes, or fish soups. Pike perch is rich in vitamin D, and its absorption is improved when combined with plant-based calcium sources. Therefore, it's worth serving pike perch with spinach, broccoli, or almonds.