Perch

Known as perche (France), pesce persico (Italy), perca (Spain).

The perch is a small, greenish-gold fish with a white or yellow belly, coral-coloured fins and dangerously sharp spines along its back. Although difficult to scale, perch are well-worth the effort; their flesh is firm, yet delicate and light with an excellent flavour.

Pike Perch

Known as sandre (France), lucioperca (Italy), lucioperca (Spain).

The European pike perch has a bony head, thick skin and spiny dorsal fin and is farmed in special conditions for fast growth. It is a delicious fish with firm, white, well-flavoured flesh.

Both perch and pike-perch are best fried long and slowly in clarified butter, although they may also be baked, poached or grilled.