Ocean perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky. Large ocean perch develop a coarse texture. Deep-skinned ocean perch with the fat line removed has the most delicate flavor. The flesh is white, though not as light as cod, and it turns opaque white when cooked.
Whole fish may have bulging eyes and distended air bladders, which is a result of being brought up from great depths, not an indication of poor quality.
Though Atlantic ocean perch is usually sold with the skin on, the meat will have a longer shelf life if both the skin and fat layer beneath it are removed.
In Asian cuisine, ocean perch is often served whole, either steamed or deep fried. To cook whole, gut and gill the fish first. The firm texture of ocean perch makes it also suitable for soups, chowders and stews, and its flavor will hold up to a variety of sauces. Fillets hold together best with the skin on, though the flavor will be more pronounced.
Substitutions Rockfish, Snapper, Orange Roughy
100G/3.5 OZ. (raw)
AMOUNT PER SERVING
|Total Fat||2.8 g|
|Saturated Fat||0.4 g|
Primary Product Forms