A dark silver-grey freshwater fish with small, black edged scales and a relatively small mouth. The largest member of the grunter family, its natural habitat is most of the Murray-Darling system, where it prefers open, fast-moving water. It is endemic to Australia and is now only commercially available farmed.

DIVE DEEPER

COMMERCIAL NAME

Silver Perch

Method of Capture

Region

Other names

Bidyan, Black Bream, Black Perch, Bream, Freshwater Bream, Grunter, Murray Perch, Silver, Tcheri.

Scientific Family

Terapontidae (Grunters).

Seasonality

Available year round.

Size

Commonly 450g-1.5kg and 25-40cm, but can grow to 8kg and 70cm.

Price range

Medium priced.

Alternative Species

Barramundi, Bream, Golden Perch, Silver Trevally.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and fillet forms. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh smell. In fillets, look for creamy-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish and fillets in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 45%.Has a delicate flavour, high oiliness and medium-textured flesh that can be dry if overcooked, with fine flakes and few bones which are easily removed.The skin is usually removed. Score whole fish at the thickest part of the flesh. Cut thick fillets into serving-size portions to allow even heat penetration.

COOKING METHODS

Steam, poach, pan-fry, stir-fry, bake, grill, barbecue. It is best wrapped in foil or banana leaves if baking or barbecuing, to prevent it drying out. A good plate-sized fish cooked whole, it needs to be cooked through or it will have a very soft texture.

Flavour pairings

Chilli, coriander, cumin, curry leaves, fish sauce, garlic, ginger, green onions, lemon, lime, mint, mirin, olive oil, olives, onion, parsley, sesame oil, soy sauce, tomatoes.

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.