Unfortunately, I have not included in this section as many types of fish as I would have liked because of limited availability. The range of freshwater fish does not match that of seawater fish although salmon, salmon trout and trout are always in good supply. However, pike, carp, tench and perch seem to be fished only for sport these days, so, unless you are a keen coarse fisherman, you will find they are difficult to obtain with any certainty.
Carp, although often found in large ornamental ponds, is also a fish of the rivers. It is a bottom feeder and, therefore, the flesh tends to be slightly muddy in taste; nevertheless, it has a fine flavour and a firm-textured flesh. Perch is a member of the bass family and it is well worth the effort of either catching or tracking down one for sale. It can be found across Europe and America and it is a shame it is not easier to purchase. Most recipes for river trout would also be suitable for perch. The tench has a very delicate flavour and is probably best just shallow-fried in a little butter and lemon juice. Now, the pike is a different fish again; it is delicate of flavour, and quite difficult and time-consuming to prepare because of its seemingly thousands of peculiar-shaped bones. I do, however, believe it is well worth every second it takes to prepare, especially in a mousse.