Species
Freshwater Fish
Description
Mainly caught recreationally, it is often found in farm dams. It lives in fresh and brackish water and is found in estuaries, rivers, small streams and lakes of eastern Australia from Gippsland (VIC) to the start of Queensland’s Mary River system. Its colour varies from bronze to greyish green depending on its habitat. It is endemic to Australia.
Other Names
Australian Perch, Bass, Freshwater Perch.
Family
Percichthyidae (Temperate Basses).
Season
Supply is limited.
Size and Weight
Average 1kg and 35cm, but can grow to 4.5kg and 65cm.
Price
Medium priced.
Relations
Eastern Freshwater Cod, Estuary Perch, Golden Cod, Mary River Cod, Murray Cod, and Trout Cod.
To Buy
In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh smell. In fillets, look for pinkish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell.
To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish and fillets in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.
To Cook
Yield is 45-50%. Has a mild flavour, low oiliness and moist, flesh with medium-texture, large flakes and few bones, which are easily removed. The thick skin is best removed.
Cooking Methods
Steam, deep-fry, pan-fry, bake, grill, barbecue.
Goes Well With
Asian greens, chilli, fresh herbs, lemon, lime, soy sauce, white wine. Good barbecued or baked wrapped in paperbark or banana leaves.
Alternatives
Blue-Eye Trevalla, Lings, Gemfish, Mulloway, Threadfin Salmon.
Imports
None.
Recipes
Barbecued Silver Perch Fillets with Eggplant & Tomato Salsa
Baked Whole Golden Perch with Olive & Walnut Stuffing