Drei rohe Barschfilets mit Haut von oben fotografiert auf Eis und weißem Teller

Drei rohe Barschfilets mit Haut von der Seite fotografiert auf Eis und weißem Teller

Perch fillet

Name: Perch fillet
Brand: Müritzfischer
SKU: 10007
Price: 1999 EUR
Availability: InStock

with skin

CHF 19.99*

CHF 7996 / kg

The perch meat is tender and snow-white and is reminiscent of zander, but is in no way inferior to it in terms of quality. The skin provides an additional kick: when fried, it becomes crispy and develops an intense flavor.

Fillet almost boneless

Sustainably managed stocks from Germany

Snow-white flesh

Ideal for frying, cooking or smoking

Variants:

250 g

Available immediately

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Information about Click & Collect

Farmverkauf Langenpreising - available

Seafood Store München - available

Product description

River perches, also known as Egli in Switzerland, belong to the perch family. The tasty freshwater fish with a few bones is a real insider tip among the fish of Mecklenburg's waters.

Ingredients

Variants: 250 g

Ingredients : Perch fillet

Allergens : Fish

Defrosting instructions :

The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal)	342/82
Fat (g)	0.80
- of which saturated fatty acids (g)	0.15
Carbohydrates (g)	0
- of which sugar (g)	0
Protein (g)	18.4
Salt (g)	0.11

Origin

Our perch, with the Latin term Perca fluviatilis, was caught in the Baltic Sea using gillnets and comparable nets in the northeast Atlantic (FAO 27 III c).