From Cookipedia


Zander is a species of fish. The scientific name is Sander lucioperca (or Stizostedion lucioperca), and it is closely allied 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 (Lucioperca wolgensis) is limited to rivers in southern Russia and the basin of the Danube.

The zander is a common and popular game fish in Europe. It is often eaten, and it may reach 15 kilograms in size, although typical catches are considerably smaller. Zander are not indigenous to the UK, but was introduced into the East Anglian broads (large, partly artificial waterways) in the 20th century, and spread rapidly at the expense of native fishes.

Culinary use

The zander is similar in appearance and flavour to a walleye, the Zander provides a firm white meat that is reputed to be stronger in flavour than cod and flakes nicely when cooked.

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