European perch (redfin)

A greenish perch with 5–9 dark vertical bars, a high spiny first dorsal fin with a black spot at its back end, and bright red-orange lower fins and tail. Very like the yellow perch of North America, but with redder fins.

6–14 in; a 2-pounder is a very good fish.

About 2 ft and up to about 10 lb.

Small fish (including young perch), insects, shrimp and crayfish.

Small perch roam in big schools; the big ones hunt alone or in small groups along drop-offs, weed edges, sunken trees and harbor walls.

Found from United Kingdom & Ireland, France, Northern & Central Europe, Scandinavia & Iceland (Norway, Sweden, Denmark), Italy & Malta, Spain & Portugal (Azores, Madeira & Canaries), Greece & the Adriatic, Turkey, Cyprus & the Eastern Mediterranean, Black Sea & Caspian, Russia, Mongolia & Kazakhstan, South-East Australia & Tasmania, New Zealand and Southern Africa. Lakes, ponds, canals, slow rivers and brackish Baltic bays across Europe and northern Asia; introduced to Australia, New Zealand and South Africa, where it is called redfin.

Lakes, ponds, canals, slow rivers and brackish Baltic bays across Europe and northern Asia; introduced to Australia, New Zealand and South Africa, where it is called redfin.

3–40 ft.

Near the bottom or around weed edges; big perch hold deep in winter.

All year; late summer through winter is best for big perch, and ice fishing is popular in Scandinavia, Finland and Russia.

Daytime, with peaks at dawn and dusk.

No tide.

Overcast days are good; perch bite on cold, bright winter days too.

Worms (lobworms are a classic), maggots, small live or dead fish and prawns.

Small spinners, drop-shot soft plastics, small jigs and crankbaits, and ice jigs in winter.

6½–7 ft light spinning rod with a 2000–2500 reel.

#6–1 hooks for bait; 1/16–1/4 oz jig heads.

6–10 lb braid or 4–6 lb mono.

6–10 lb fluorocarbon.

Drop-shot a small soft plastic or float-fish a worm around boat docks, sunken trees and drop-offs. Once you find one perch, stay put — there are usually more.

Big perch love structure in deep water near the shore, like boat moorings and bridge pillars. Fish slowly there.

Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Excellent eating — one of the best-tasting fish in its range.

Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.

Excellent: sweet, firm white fillets. Pan-fried perch fillets are a classic around Lake Geneva and across Scandinavia.

Spiny dorsal fin and sharp gill covers; smooth the fin down with your hand from front to back before you grip.

Usually generous rules, but most countries need a license or permit, and some waters have size or bag limits. In Australia and New Zealand, redfin is a pest in many places and must not be released alive in some states. Freshwater fishing in Europe always needs a permit: a national or regional license where one exists (for example the rod licence in England and Wales or the French carte de pêche) plus a permit or day ticket from the club, lake or river owner.

Keep some to eat; release the big perch for others to catch.