Redfin

Perca fluviatilis

Quick Facts

Scientific name Perca fluviatilis

Other names Redfin Perch, English Perch, European Perch

Size Up to 60 cm (23.6 in)

Weight Over 10 kg (22 lb)

Distribution

Habitat & AU Distribution Freshwater rivers, streams, lakes, dams & reservoirs amongst areas rich in vegetation & wood debris

Depth Range 0 - 10 m (32 ft)

Interesting Info

Redfin are also known as European perch, and were introduced to Australia in the 1860s as a recreational angling fish.
Redfin perch has since become widespread in southeastern Australia, particularly in Victoria, New South Wales, and Tasmania.
It is a predatory fish and feeds on small fish, crustaceans, and insects, which can have significant impacts on native fish populations.
They have distinctive red fins, which is how they got their common name, and a greenish-yellow colour on their back and sides.
The species has a high reproductive rate and can spawn up to three times per year, which contributes to its rapid spread in Australian waterways.
Estimates of lifespan are to 10 years, with optimal conditions and care, redfin can live up to 15 years or more.

Species Interaction

Recreational Fishing

Redfin are primarily a recreational fishing species in Australia, and are popular with anglers due to their fighting ability and good eating qualities.

Scientific Classification

Kingdom: Animalia

Phylum: Chordata

Class: Actinopterygii

Order: Perciformes

Family: Percidae

Genus: Perca

Species: Perca fluviatilis

Conservation Status

Redfin are considered an introduced and invasive species, and as such, they are not listed as a threatened or protected species under national or state conservation laws. In their native range in Europe, redfin are not considered a threatened species, and are listed as of Least Concern by the International Union for Conservation of Nature (IUCN).

Fish Taste Quality

Redfin are considered good eating with firm, white flesh and mild flavour. Cooked using a variety of methods, including grilling, frying, baking, or poaching.

Taste Rating: 3/5