Ingredients
Lake perch
Other Names: Amerikanisher flussbarsch (German); perca americana (Portuguese); perca canadiense (Spanish); perche canadienne (French); persico dorato (Italian); yellow perch; zhelty okun (Russian). Percidae.
General Description: Lake perch (Perca flavescens_) are the best known of various spiny-finned freshwater fish found in North America and Europe, often called yellow perch. Perch support commercial fishery in Lake Michigan, Lake Erie, and Lake Huron and are a popular sport fish. In Europe, river perch (_P. fluviatilis) are highly favored for their mild, delicate flavor and lean, firm flesh. The yellow perch is considered by many to be one of the finest eating freshwater fish.
Locale and Season: In America, yellow perch are found in freshwater mainly on the East Coast and in the Great Lakes.
Characteristics: Perch range in size from 1/2 to 3 pounds and are sold fresh and frozen, whole and filleted. Adult yellow perch are usually golden yellow; young fish are lighter with white, flaky flesh.
How to Choose: Choose small fish for broiling or sautéing; choose larger fish for baking, steaming, or poaching.
Storage: Store whole fish up to 2 days refrigerated.
Preparation:
Pan-fry, poach, steam, bake, or use in soups.
Suggested Recipe: Perch with Black Walnuts (serves 4): Pat dry 2 pounds perch fillets, sprinkle with salt and pepper,
then dredge in cornmeal. Slowly fry in bacon fat until crisp, about 8 minutes. Remove the fish from the pan and keep warm. Add 2 tablespoons butter to the skillet and 1/2 cup chopped black walnuts. Brown lightly, add the juice of 1 lemon, bring to a boil, and pour over the fish.
Flavor Affinities: Bacon, bean sprout, bell pepper, butter, carrot, celery, dill, ginger, lemon, marjoram, mushroom, onion, scallion, sesame, snow pea, soy sauce, thyme, tomato.
from Quirk Books: www.quirkbooks.com
