How often do you eat fish? Which do you prefer more, Sea- or Freshwater fish? Have you ever tried perch cheek? Read on, find out more about the healthy and tasty dishes of this popular freshwater fish!
Why should we eat more fish?
We are still not eating enough fish! However, fish is an extremely healthy food, rich in protein, vitamins and minerals and omega-3 fatty acids, which can support the body in countless ways.
Why is eating fish healthy?
The omega-3 fatty acids in fish can reduce the risk of cardiovascular disease, and people who eat more fish are less likely to suffer strokes and heart attacks.
Omega-3 fatty acids also protect the nervous system and help maintain cognitive abilities. Fish also has anti-inflammatory properties, so it is particularly recommended for people with arthritis.
In addition, fish consumers have reported better sleep quality in several surveys.
Freshwater fish
In general Freshwater fish less popular than marine fish. Many people think that it has a lot of bones and we have to admit that there is some truth in this. Sea fish, on the other hand, have higher mercury levels and the pollutants that accumulate in them can also raise questions.
Austria's natural waters provide us with plenty of fresh fish, but Imports Nowadays, freshwater fish are no longer a problem, and you can learn about some of the most popular freshwater fish species and their preparation suggestions!
Perch or zander?
Pike perch and Zander actually mean the same species of fish. Bass weighing more than 1.5-2 kilos are popularly known as perch. A predatory fish native to all of Europe, it is also found in larger rivers and lakes.
Perch is best served fried. It is usually served in Whole meal, It can also be filleted, which makes it easy to fry in individual pieces. If you don't know how to cut a fillet, portion it into hoof-shaped pieces, which can also make a perfect dinner.
Perch roasted whole
In order to serve the fish nicely, we need to support the mouth, for which a peeled potato is ideal, which is later replaced by a lemon. To obtain a perfectly roasted fish, we cut the shaped fish starting from the head and going all the way to the bone. When we have finished these steps, we season the fish from the outside and inside.
Then turn it in a mixture of breadcrumbs, paprika, salt, pepper and flour, followed by frying. It can be fried in plenty of hot oil in a kettle or frying pan. When the fish is crispy, place it on a paper towel to drain off the remaining fat. Instead of the potatoes, we put quartered lemons in the mouth, and lemon rings can also be used as decoration. Serve with potatoes with parsley or roast potatoes as a side dish.
A real speciality: the pike perch cheek
The perch cheek is particularly tasty! Meat with a richer, more fibrous texture than fillets, as it is essentially the masticatory muscle. Jowl meat is ideal for ragout, paprika fish stew, but is also an excellent choice as a topping for salads, alongside pasta and risotto.
Pike-perch cheek made easy
The jaw of a perch can be easily cut out with a sharp knife and a little practice. Depending on the size of the perch, the smaller jaws can weigh 1 dkg and the larger ones 2-3 dkg, to make it worthwhile for a meal you need to collect a few jaws. It is therefore easier to pre-cut the desired quantity to order.
The jaws are prepared in the simplest way, they only need to be salted and can be cooked already on the griddle. They should be cooked skin side down until they turn white. After turning, you can perfect the seasoning by sprinkling it with a pinch of ground pepper and a drop of lemon juice.
Pike perch cheek prepared in this way is an excellent topping for salads, making a light yet sumptuous dish.
Want to read more about gastronomy? Click here to read more about Wagyu beef which is justifiably popular in Japan!
