Ocean perch (Latin: Sebastes norvegicus) is a bony fish and a popular edible fish, living mainly in the northern Atlantic.
Ocean perch is most distinctive for its slightly metallic, bright red to gold colouring. Another distinctive feature is its extremely tough scales, which converge into spiny points, and make the ocean perch rough to the touch.
Ocean perch grow unusually slowly and can live up to 50 years. At that age, ocean perch measure up to one metre in length and weigh around 12 kilos.
The sociable ocean perch is found at water temperatures of 3–7° Celsius, close to the seabed at depths of up to 1,000 metres. It feeds mainly on krill and other small shrimps. Herrings make up the bulk of its diet in autumn and winter.
The tender flesh of the ocean perch disintegrates easily, which is why it is mainly cooked in a protective coating of egg or batter. Its texture makes it unsuitable for frying or grilling, as the fillet would disintegrate.
Flavour and texture
The flesh of the ocean perch is white and has a succulent consistency. It tastes delicately nutty and has a savoury aroma. It is relatively low in fat.
Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.