PERCH

a title popularly applied to a large family of both fresh and salt-water fish found in all parts of the world. The chief American type is the fresh-water Yellow Perch, a true member of the Perca genus. Among other well-known varieties are the salt-water and fresh-water White Perch, the former being credited with the choicer flesh. The main season extends from September to May--"Pike Perch" from September to April. The average weight is from small to 2 1/2 pounds each.

added by the pass

Recipes that use perch

13 dishes across the Historical Foodie library call for perch.

The Epicurean · 13

No. 1162 Grouper a la Franklyn Grouper a la Franklyn
No. 1208 Perch, Polish Style Perche a la Polonaise
No. 1209 Perch, Sauce Valois—Boiled Perche Bouillie a la Sauce Valois
No. 1210 Perch, Stuffed and Baked Perche Farcie au Four
No. 1211 Perch, with Parsley Water, Celery Root and Parsnips Perche a l'Eau de Persil, de Celeri et de Panais
No. 1213 Pike Perch or Wall Eyed Pike a la Durance Sandre a la Durance
No. 1227 Pompano a la Toulouse Pompano a la Toulouse
No. 191 Clarified Fish Consomme Consomme de Poisson Clarifie
No. 2330 Quenelles of Fish, Montglas Quenelles de Poisson a la Montglas
No. 2591 Shells of Perch or Red Snapper Coquilles de Perche ou de Red Snapper
No. 2631 Fish Salads Salades de Poissons
No. 289 Bouillabaisse Bouillabaisse
No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens