For your information
• European Lake Perch (perca fluviatis) is virtually indistinguishable when cut against domestic Yellow Perch (perca flavescens), and a more economical option.
• Cooked, the lean meat is white, with a mild, sweet flavor and firm but flaky texture.
UPS 2-Day Shipping
Packed in a styrofoam cooler with dry ice, our goal is to provide our quality fish to you in their frozen state. We must ship our products to you on Tuesday/Wednesday in order for it to arrive before the weekend.
** For all orders shipped on Wednesday, they will arrive on Friday (by end of day).
How to Cook
- Pan/Deep-fried
PREMIUM • WILD-cAUGHT • 100% NATURAL • ETHICALLY-SOURCED
NO CHEMICALS, NO ADDITIVES
The majority of fish on the market has STPP (Sodium Tripolyphosphate) added prior to freezing in order to retain moisture, which results in an increased fillet size and shrinkage when cooked. STPP is a chemical, used in cleaning products, detergents, soaps, paints, ceramics.
THERE IS NO STPP ADDED TO ANY OF OUR FISH, EVER.
PURE. NATURAL. PROTEIN.
Finfish Direct is proud to offer only pure, natural protein. Our European Lake Perch is processed and frozen within hours of catch.
WILD CAUGHT
These freshwater fish are wild-caught in Northern Europe from cold, clean water.
PURE, NATURAL FLAVOR
Hailed by many as “the ultimate panfish,” IQF Natural European Lake Perch is one of the most popular freshwater fish worldwide. Fresh perch has moist, translucent, flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but flaky texture.
IQF SINGLE FROZEN
Our fish are processed and ‘Individually Quick Frozen’ (one-time) within hours of catch at our nearby HACCP approved facility.
OUR PROMISE
Our chemical-free fish is harvested using strict ethical, sustainable and traceable practices

European Perch
Excellent substitute for Lake Erie perch AAA+++

European Perch
Excellent,Tried them ahead of time and was amazed at how similar they were to Lake Erie perch. Will be using them for an Italian Christmas Eve dinner. Thank you, Michael