Pike Perch

The version I ate in Helsinki was made with what they call pike-perch, but any sustainable white-fleshed fish that holds together well can be used. ❋ Nigel Slater (2010)

Tomato-based and broth-like, it came with Finnish pike-perch, green olives, mushrooms, and something of a revelation to this cook sliced gherkins – the sassiest addition I have ever had to a fish soup. ❋ Nigel Slater (2010)

Sautéed pike-perch was moist and tender, but the lamb shank was tough. ❋ Unknown (2008)

Then came a tank of young sturgeon; and, in a general assembly next door, were a few wall-eyed pike; this is really a pike-perch, differing in the markings, however, from the zander of Central Europe. ❋ William Senior (N/A)

Allied to the perches is the pike-perch, of which two species are of some importance to the angler, one the wall-eye of eastern ❋ Various (N/A)

Sitting in the back room (slightly preferable in my view), Reg and I shared six Maldon oysters (£1.50 each), salami Il Grifo from Emilia Romagna, spatchcocked quail with a wonderful nubbly romesco sauce, silky red mullet with chanterelles, boudin of zander (pike-perch river fish) with shellfish sauce, a slice of Saint Nectaire cheese from the Auvergne, and Floating ❋ Unknown (2011)

Moscow: Standing next to a hole in the ice, Igor showed off his morning's catch - a small pike-perch. ❋ Unknown (2010)

U. S.-made tomato basil soup and chicken fajitas to Russian pork goulash and jellied pike-perch quenelles. ❋ Unknown (2010)

Fish also featured in the main courses in the breadcrumb-covered form of a Lake Ladoga pike-perch rissole with mashed potatoes (360 rubles / $14). ❋ Unknown (2008)