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Zander is a species of fish from freshwater and brackish habitats in western Eurasia. It is closely related to perch. Zander are often called pike-perch as they resemble the pike with their elongated body and head, and the perch with their spiny dorsal fin. Zander are not, as is commonly believed, a pike and perch hybrid. In Europe, a second species is limited to rivers in southern Russia and the basin of the Danube.

Use by humans:

This fish is fried, grill, baked....

The zander is considered one of the most valuable food fishes native to Europe. It is esteemed for its light, firm but tender meat with few bones and a delicate flavor. Although it is not generally bred for food, its adaptability makes zander fishery quite sustainable. 

In 2004, it was revealed that some restaurants in the Minneapolis-St. Paul area of Minnesota in the United States were serving imported zander instead of the closely related North American walleye (the state fish, and a popular food in the region). While zander and walleye are almost indistinguishable by taste, the restaurants were selling the European fish under the name "walleye", which is an illegal practice.

In Poland, this fish is popular and regarded as a delicacy, but the difficulty in catching it makes it expensive. It is most commonly baked with a trace of butter.

In Finland, as a conservation measure, law regulates the minimum size of zander considered mature enough to be eaten. Zander is popular for its taste and its tendency to be picky with its prey, making it harder to catch than many other fish. 

Read More at Wikipedia
Recipe for Zander  Link1     Link 2

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