Ocean perch is usually bright pink-red in colour with black flecks on its upper body, the lower half is lighter in colour, sometimes white. The pectoral fin is large and the dorsal fin has twelve strong spines. Although ocean perch grow to lengths of 47 cm and 1.8 kg in weight they are typically marketed at 35cm in length, weighing around 800 g.

Ocean perch is available year round and is a low to medium priced fish. It should not be confused with orange roughy that is marketed under 'deepsea perch' or 'sea perch'.

Ocean perch has delicate moist flesh that is popular for steaming and shallow frying, the bones make excellent soup stock.

To buy
Ocean perch is a low to medium priced fish, sold whole and as fillets. Look for firm fish with bright lustrous skin or flesh and a pleasant fresh sea smell. The gills in whole fish should be pink-red in colour.

To store
Scale, gill and gut whole fish. Wrap whole fish and fillets in plastic wrap or put in an airtight container. Keeps 2-3 days refrigerated or up to 6 months in the freezer providing your freezer operates at -18°c.

To prepare
Can be prepared in whole or fillet form. Ocean perch have a series of small spines on top of the head and sharp fins on the upper body, so care must be taken when cleaning and gutting. Thoroughly rinse the belly cavity and rub away any black lining. Trim all fins and score fish on each side for even heat penetration. Cook fillets with the skin on and any bones present can be easily removed. Use heads and bones for making stock for soups and sauces.

To cook
Ocean perch has a beautiful pink-red skin and white moist flesh with a delicate flavour. Whole fish is best baked with a traditional onion and herb stuffing. Steaming is excellent, pour over a sauce of garlic, ginger and soy or a thick Panang style coconut curry. Deep fry whole fish and serve with a sweet tamarind sauce. Wrap fish in banana leaves or foil to prevent drying out on the barbecue. Dust fillets in spicy flour before pan frying. Brush with herb butter and grill. Fresh herbs such as basil, dill, parsley, citrus and light butter sauces or fresh tomato and avocado salsa are flavours that will not overwhelm this delicate species.

Nutritional Values

Energy - 350 kj
Protein - 17 g
Fat - 0.5 g
Cholesterol 12 mg
Omega 3's - 124 mg