Introduction:
Pikeperch is a predatory fish that lives in freshwater and belongs to the perch family. Its meat is white, tender, juicy and particularly tasty. In many areas, pikeperch stocks are heavily overfished.
Use/Preparation:
Due to its fine and tasty flesh, the pikeperch is a popular food fish. Pikeperch fillets are suitable for frying, grilling, steaming, smoking, braising, boiling or baking. The fillet is often served as a main course or used in the preparation of fish soups and stews.
Health:
The meat of the pikeperch is rich in high-quality protein and is particularly low in fat. It provides vitamin B12, niacin (vitamin B3), potassium and phosphorus.
Alternatives:
Perch, trout and salmon are popular alternatives to zander. They have a similarly mild taste and are high-quality sources of protein.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 84/353 |
| Fat | 0,7 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 19,2 g |
| Salt | 0,06 g |
