{"id":3548,"date":"2025-10-21T13:30:12","date_gmt":"2025-10-21T13:30:12","guid":{"rendered":"https:\/\/www.seafoodpeddler.com\/?p=3548"},"modified":"2025-10-21T13:30:12","modified_gmt":"2025-10-21T13:30:12","slug":"5-recipes-with-pikeperch","status":"publish","type":"post","link":"https:\/\/www.seafoodpeddler.com\/5-recipes-with-pikeperch\/","title":{"rendered":"5 Recipes with Pikeperch: A Journey Through Flavor and Tradition"},"content":{"rendered":"<p data-start=\"399\" data-end=\"813\">Pikeperch, also known as zander, is one of Europe\u2019s most prized freshwater fish. Its delicate, lean flesh and mild flavor make it a versatile ingredient across many cuisines\u2014from rustic Eastern European soups to refined French and Mediterranean tables. In this article, we\u2019ll explore <strong data-start=\"683\" data-end=\"728\">five unforgettable recipes with pikeperch<\/strong>, each rooted in a unique culinary tradition and elevated by modern interpretation.<\/p>\n<p data-start=\"815\" data-end=\"900\">Let\u2019s dive into these stories, ingredients, and flavors that bring pikeperch to life.<\/p>\n<h2 data-start=\"907\" data-end=\"961\"><strong data-start=\"910\" data-end=\"961\">1. Pikeperch Baked in Salt\ud83d\udc1f<img decoding=\"async\" class=\"size-medium wp-image-3550 aligncenter lazyload\" data-src=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdf-300x157.jpg\" alt=\"\" width=\"300\" height=\"157\" data-srcset=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdf-300x157.jpg 300w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdf.jpg 440w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/157;\" \/><\/strong><\/h2>\n<p data-start=\"963\" data-end=\"1080\"><strong data-start=\"963\" data-end=\"974\">Origin:<\/strong> Spain<br data-start=\"980\" data-end=\"983\" \/>Ferran Adri\u00e0 (El Bulli) revived this classic technique for its purity of flavor. This traditional Spanish method\u2014\u201ca la sal\u201d\u2014dates back to the coastal villages of Alicante, where fishermen would encase their fresh catch in salt to keep it moist over open fires. Although pikeperch is freshwater, modern chefs have adapted this Mediterranean method beautifully, allowing the fish to cook in its own steam while the salt crust seals in flavor.<\/p>\n<h3 data-start=\"1457\" data-end=\"1487\"><strong data-start=\"1461\" data-end=\"1487\">Ingredients (Serves 2)<\/strong><\/h3>\n<ul>\n<li data-start=\"1490\" data-end=\"1567\">1 whole pikeperch (approx. 1.2 kg), cleaned but with skin and scales intact<\/li>\n<li data-start=\"1570\" data-end=\"1592\">2 kg coarse sea salt<\/li>\n<li data-start=\"1595\" data-end=\"1609\">3 egg whites<\/li>\n<li data-start=\"1612\" data-end=\"1630\">1 lemon (sliced)<\/li>\n<li data-start=\"1633\" data-end=\"1657\">Fresh thyme (2 sprigs)<\/li>\n<\/ul>\n<h3 data-start=\"1659\" data-end=\"1709\"><strong data-start=\"1663\" data-end=\"1709\">Preparation Steps (Total Time: 45 minutes)<\/strong><\/h3>\n<ol>\n<li data-start=\"1713\" data-end=\"1749\"><strong data-start=\"1713\" data-end=\"1729\">Preheat oven<\/strong> to 200\u00b0C (392\u00b0F).<\/li>\n<li data-start=\"1753\" data-end=\"1840\"><strong data-start=\"1753\" data-end=\"1780\">Prepare the salt crust:<\/strong> Mix the coarse salt with egg whites until slightly moist.<\/li>\n<li data-start=\"1844\" data-end=\"1893\"><strong data-start=\"1844\" data-end=\"1862\">Stuff the fish<\/strong> with lemon slices and thyme.<\/li>\n<li data-start=\"1897\" data-end=\"2026\"><strong data-start=\"1897\" data-end=\"1917\">Shape the crust:<\/strong> Place half the salt on a baking tray, set the fish on top, and cover completely with the rest of the salt.<\/li>\n<li data-start=\"2030\" data-end=\"2056\"><strong data-start=\"2030\" data-end=\"2038\">Bake<\/strong> for 30 minutes.<\/li>\n<li data-start=\"2060\" data-end=\"2143\"><strong data-start=\"2060\" data-end=\"2100\">Rest 5 minutes, then crack the crust<\/strong> gently with a spoon and remove the skin.<\/li>\n<li data-start=\"2147\" data-end=\"2215\"><strong data-start=\"2147\" data-end=\"2168\">Serve immediately<\/strong> with a drizzle of olive oil and lemon juice.<\/li>\n<\/ol>\n<p data-start=\"2217\" data-end=\"2315\"><strong data-start=\"2217\" data-end=\"2232\">Chef\u2019s tip:<\/strong> Never salt the inside of the fish before cooking\u2014the crust does all the seasoning. <strong data-start=\"266\" data-end=\"324\">Curious about the wellness side of the ocean\u2019s bounty?<\/strong> Discover more in <a href=\"https:\/\/www.seafoodpeddler.com\/health-benefits-of-seafood\/\"><strong data-start=\"343\" data-end=\"400\">Health Benefits of Seafood: Why Eating from the Ocean<\/strong>.<\/a><\/p>\n<p data-start=\"409\" data-end=\"515\" data-is-last-node=\"\" data-is-only-node=\"\">\n<h2 data-start=\"2322\" data-end=\"2367\"><strong data-start=\"2325\" data-end=\"2367\">2. Pikeperch Pie\ud83d\udc1f<img decoding=\"async\" class=\"size-medium wp-image-3551 aligncenter lazyload\" data-src=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdasdasd-300x273.jpg\" alt=\"\" width=\"300\" height=\"273\" data-srcset=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdasdasd-300x273.jpg 300w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdasdasd.jpg 440w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/273;\" \/><\/strong><\/h2>\n<p data-start=\"2369\" data-end=\"2481\"><strong data-start=\"2369\" data-end=\"2380\">Origin:<\/strong> France<br data-start=\"2387\" data-end=\"2390\" \/>Paul Bocuse often featured pike and pikeperch in his Lyonnaise pastries. This recipe comes from the French countryside, where freshwater fish like pikeperch were common in family kitchens near the Rh\u00f4ne River. Wrapped in delicate puff pastry, this dish combines rustic ingredients with elegant presentation.<\/p>\n<h3 data-start=\"2733\" data-end=\"2763\"><strong data-start=\"2737\" data-end=\"2763\">Ingredients (Serves 4)<\/strong><\/h3>\n<ul>\n<li data-start=\"2766\" data-end=\"2800\">500 g pikeperch fillet, skinless<\/li>\n<li data-start=\"2803\" data-end=\"2832\">1 sheet puff pastry (250 g)<\/li>\n<li data-start=\"2835\" data-end=\"2868\">100 g mushrooms, finely chopped<\/li>\n<li data-start=\"2871\" data-end=\"2884\">50 g butter<\/li>\n<li data-start=\"2887\" data-end=\"2906\">1 shallot, minced<\/li>\n<li data-start=\"2909\" data-end=\"2929\">100 ml heavy cream<\/li>\n<li data-start=\"2932\" data-end=\"2959\">1 egg yolk (for brushing)<\/li>\n<li data-start=\"2962\" data-end=\"2988\">Salt and pepper to taste<\/li>\n<\/ul>\n<h3 data-start=\"2990\" data-end=\"3036\"><strong data-start=\"2994\" data-end=\"3036\">Preparation Steps (Total Time: 1 hour)<\/strong><\/h3>\n<ol>\n<li data-start=\"3040\" data-end=\"3076\"><strong data-start=\"3040\" data-end=\"3056\">Preheat oven<\/strong> to 190\u00b0C (374\u00b0F).<\/li>\n<li data-start=\"3080\" data-end=\"3181\"><strong data-start=\"3080\" data-end=\"3111\">Saut\u00e9 shallot and mushrooms<\/strong> in butter for 5 minutes until soft. Add cream and simmer 3 minutes.<\/li>\n<li data-start=\"3185\" data-end=\"3247\"><strong data-start=\"3185\" data-end=\"3209\">Cut pikeperch fillet<\/strong> into 2 portions and season lightly.<\/li>\n<li data-start=\"3251\" data-end=\"3350\"><strong data-start=\"3251\" data-end=\"3266\">Roll pastry<\/strong> and place one fillet, top with mushroom mixture, and cover with the other fillet.<\/li>\n<li data-start=\"3354\" data-end=\"3429\"><strong data-start=\"3354\" data-end=\"3374\">Fold pastry over<\/strong>, seal edges with egg yolk, and decorate with a fork.<\/li>\n<li data-start=\"3433\" data-end=\"3475\"><strong data-start=\"3433\" data-end=\"3459\">Bake for 35\u201340 minutes<\/strong> until golden.<\/li>\n<li data-start=\"3479\" data-end=\"3519\"><strong data-start=\"3479\" data-end=\"3501\">Rest for 5 minutes<\/strong> before slicing.<\/li>\n<\/ol>\n<p data-start=\"3521\" data-end=\"3591\"><strong data-start=\"3521\" data-end=\"3544\">Serving suggestion:<\/strong> Pair with a light white wine, such as Chablis.<\/p>\n<h2 data-start=\"3598\" data-end=\"3658\"><strong data-start=\"3601\" data-end=\"3658\">3. Pikeperch \u201ca la Marinera\u201d (Sailor-Style Pikeperch)\ud83d\udc1f<img decoding=\"async\" class=\"size-medium wp-image-3552 aligncenter lazyload\" data-src=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/cxcxassds-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" data-srcset=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/cxcxassds-300x200.jpg 300w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/cxcxassds-768x512.jpg 768w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/cxcxassds-410x275.jpg 410w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/cxcxassds.jpg 1024w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/200;\" \/><\/strong><\/h2>\n<p data-start=\"3660\" data-end=\"3768\"><strong data-start=\"3660\" data-end=\"3671\">Origin:<\/strong> Spain (Catalonia)<br data-start=\"3689\" data-end=\"3692\" \/>Mart\u00edn Berasategui, known for reinventing seafood classics. The \u201ca la marinera\u201d style represents the union between land and sea\u2014onions, garlic, tomatoes, and white wine forming a rich, aromatic sauce. Though traditionally used for shellfish, pikeperch adds an inland twist to this beloved coastal preparation.<\/p>\n<h3 data-start=\"4035\" data-end=\"4065\"><strong data-start=\"4039\" data-end=\"4065\">Ingredients (Serves 4)<\/strong><\/h3>\n<ul>\n<li data-start=\"4068\" data-end=\"4093\">600 g pikeperch fillets<\/li>\n<li data-start=\"4096\" data-end=\"4121\">2 cloves garlic, minced<\/li>\n<li data-start=\"4124\" data-end=\"4157\">1 onion (150 g), finely chopped<\/li>\n<li data-start=\"4160\" data-end=\"4184\">200 g crushed tomatoes<\/li>\n<li data-start=\"4187\" data-end=\"4210\">150 ml dry white wine<\/li>\n<li data-start=\"4213\" data-end=\"4228\">1 tsp paprika<\/li>\n<li data-start=\"4231\" data-end=\"4249\">2 tbsp olive oil<\/li>\n<li data-start=\"4252\" data-end=\"4267\">Fresh parsley<\/li>\n<li data-start=\"4270\" data-end=\"4296\">Salt and pepper to taste<\/li>\n<\/ul>\n<h3 data-start=\"4298\" data-end=\"4348\"><strong data-start=\"4302\" data-end=\"4348\">Preparation Steps (Total Time: 40 minutes)<\/strong><\/h3>\n<ol>\n<li data-start=\"4352\" data-end=\"4425\"><strong data-start=\"4352\" data-end=\"4370\">Heat olive oil<\/strong> in a pan, add onion and garlic; saut\u00e9 for 5 minutes.<\/li>\n<li data-start=\"4429\" data-end=\"4475\"><strong data-start=\"4429\" data-end=\"4455\">Add paprika and tomato<\/strong>, cook 10 minutes.<\/li>\n<li data-start=\"4479\" data-end=\"4528\"><strong data-start=\"4479\" data-end=\"4495\">Pour in wine<\/strong>, simmer until reduced by half.<\/li>\n<li data-start=\"4532\" data-end=\"4599\"><strong data-start=\"4532\" data-end=\"4557\">Add pikeperch fillets<\/strong>, cover, and cook on low for 15 minutes.<\/li>\n<li data-start=\"4603\" data-end=\"4662\"><strong data-start=\"4603\" data-end=\"4627\">Garnish with parsley<\/strong> and serve hot with crusty bread.<\/li>\n<\/ol>\n<p data-start=\"4664\" data-end=\"4739\"><strong data-start=\"4664\" data-end=\"4679\">Chef\u2019s tip:<\/strong> Use a wide pan so the fillets cook evenly without breaking.<\/p>\n<h2 data-start=\"4746\" data-end=\"4808\"><strong data-start=\"4749\" data-end=\"4808\">4. Pikeperch and Rice Broth\ud83d\udc1f<img decoding=\"async\" class=\"size-medium wp-image-3553 aligncenter lazyload\" data-src=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdfd-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" data-srcset=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdfd-300x200.jpg 300w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdfd-410x275.jpg 410w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/dfsdfsdfd.jpg 480w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/200;\" \/><\/strong><\/h2>\n<p data-start=\"4810\" data-end=\"4912\"><strong data-start=\"4810\" data-end=\"4821\">Origin:<\/strong> Hungary<br data-start=\"4829\" data-end=\"4832\" \/>K\u00e1roly Gundel, known for elevating Central European fish soups. In Hungary, freshwater fish soups are legendary. This version combines the clean sweetness of pikeperch with the comfort of rice broth\u2014often served during cold winters by Lake Balaton.<\/p>\n<h3 data-start=\"5114\" data-end=\"5144\"><strong data-start=\"5118\" data-end=\"5144\">Ingredients (Serves 4)<\/strong><\/h3>\n<ul>\n<li data-start=\"5147\" data-end=\"5195\">600 g pikeperch pieces (with bones for flavor)<\/li>\n<li data-start=\"5198\" data-end=\"5216\">1.5 L fish stock<\/li>\n<li data-start=\"5219\" data-end=\"5243\">100 g short-grain rice<\/li>\n<li data-start=\"5246\" data-end=\"5270\">1 carrot (80 g), diced<\/li>\n<li data-start=\"5273\" data-end=\"5297\">1 leek (100 g), sliced<\/li>\n<li data-start=\"5300\" data-end=\"5323\">1 celery stick, diced<\/li>\n<li data-start=\"5326\" data-end=\"5348\">1 tbsp sweet paprika<\/li>\n<li data-start=\"5351\" data-end=\"5373\">2 tbsp sunflower oil<\/li>\n<li data-start=\"5376\" data-end=\"5391\">Salt to taste<\/li>\n<\/ul>\n<h3 data-start=\"5393\" data-end=\"5443\"><strong data-start=\"5397\" data-end=\"5443\">Preparation Steps (Total Time: 55 minutes)<\/strong><\/h3>\n<ol>\n<li data-start=\"5447\" data-end=\"5502\"><strong data-start=\"5447\" data-end=\"5459\">Heat oil<\/strong>, add vegetables and saut\u00e9 for 5 minutes.<\/li>\n<li data-start=\"5506\" data-end=\"5563\"><strong data-start=\"5506\" data-end=\"5521\">Add paprika<\/strong>, stir quickly, then pour in fish stock.<\/li>\n<li data-start=\"5567\" data-end=\"5601\"><strong data-start=\"5567\" data-end=\"5579\">Add rice<\/strong>, simmer 25 minutes.<\/li>\n<li data-start=\"5605\" data-end=\"5656\"><strong data-start=\"5605\" data-end=\"5622\">Add pikeperch<\/strong>, simmer gently 15 minutes more.<\/li>\n<li data-start=\"5660\" data-end=\"5709\"><strong data-start=\"5660\" data-end=\"5675\">Adjust salt<\/strong> and serve with chopped parsley.<\/li>\n<\/ol>\n<p data-start=\"5711\" data-end=\"5787\"><strong data-start=\"5711\" data-end=\"5728\">Serving idea:<\/strong> Serve with a slice of rye bread and a touch of sour cream. <strong data-start=\"99\" data-end=\"149\">For a deeper dive into the art of smoky aromas<\/strong>, explore our guide on <a href=\"https:\/\/www.seafoodpeddler.com\/unique-smoked-fish-flavors\/\"><strong data-start=\"173\" data-end=\"255\">Unique Smoked Fish Flavors: A Tasty Journey Through the World of Smoke and Sea<\/strong><\/a>.<\/p>\n<h2 data-start=\"5794\" data-end=\"5831\"><strong data-start=\"5797\" data-end=\"5831\">5. Pikeperch in Tamarind Sauce\ud83d\udc1f<img decoding=\"async\" class=\"size-medium wp-image-3554 aligncenter lazyload\" data-src=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdsadsd-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" data-srcset=\"https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdsadsd-300x200.jpg 300w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdsadsd-1024x683.jpg 1024w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdsadsd-768x512.jpg 768w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdsadsd-410x275.jpg 410w, https:\/\/www.seafoodpeddler.com\/wp-content\/uploads\/2025\/10\/sdsadsd.jpg 1200w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/200;\" \/><\/strong><\/h2>\n<p data-start=\"5833\" data-end=\"5957\"><strong data-start=\"5833\" data-end=\"5844\">Origin:<\/strong> Vietnam<br data-start=\"5852\" data-end=\"5855\" \/>Luke Nguyen, who celebrates the harmony of sweet and sour in Southeast Asian cuisine. This modern Asian interpretation marries pikeperch\u2019s tender flesh with tamarind\u2019s tangy-sweet depth. The balance of chili, garlic, and palm sugar creates a bold flavor contrast\u2014a signature of Vietnamese home cooking.<\/p>\n<h3 data-start=\"6191\" data-end=\"6221\"><strong data-start=\"6195\" data-end=\"6221\">Ingredients (Serves 4)<\/strong><\/h3>\n<ul>\n<li data-start=\"6224\" data-end=\"6249\">600 g pikeperch fillets<\/li>\n<li data-start=\"6252\" data-end=\"6275\">2 tbsp tamarind paste<\/li>\n<li data-start=\"6278\" data-end=\"6297\">1 tbsp fish sauce<\/li>\n<li data-start=\"6300\" data-end=\"6336\">1 tbsp palm sugar (or brown sugar)<\/li>\n<li data-start=\"6339\" data-end=\"6367\">1 red chili, finely sliced<\/li>\n<li data-start=\"6370\" data-end=\"6395\">2 garlic cloves, minced<\/li>\n<li data-start=\"6398\" data-end=\"6420\">2 tbsp vegetable oil<\/li>\n<li data-start=\"6423\" data-end=\"6452\">Fresh coriander for garnish<\/li>\n<\/ul>\n<h3 data-start=\"6454\" data-end=\"6504\"><strong data-start=\"6458\" data-end=\"6504\">Preparation Steps (Total Time: 35 minutes)<\/strong><\/h3>\n<ol>\n<li data-start=\"6508\" data-end=\"6580\"><strong data-start=\"6508\" data-end=\"6549\">Mix tamarind paste, fish sauce, sugar<\/strong>, and 50 ml water; set aside.<\/li>\n<li data-start=\"6584\" data-end=\"6634\"><strong data-start=\"6584\" data-end=\"6596\">Heat oil<\/strong>, fry garlic and chili for 1 minute.<\/li>\n<li data-start=\"6638\" data-end=\"6707\"><strong data-start=\"6638\" data-end=\"6659\">Add sauce mixture<\/strong>, simmer until slightly thickened (5 minutes).<\/li>\n<li data-start=\"6711\" data-end=\"6776\"><strong data-start=\"6711\" data-end=\"6736\">Add pikeperch fillets<\/strong>, cook 10 minutes turning gently once.<\/li>\n<li data-start=\"6780\" data-end=\"6847\"><strong data-start=\"6780\" data-end=\"6793\">Serve hot<\/strong>, garnished with coriander and steamed jasmine rice.<\/li>\n<\/ol>\n<p data-start=\"6849\" data-end=\"6931\"><strong data-start=\"6849\" data-end=\"6864\">Chef\u2019s tip:<\/strong> Don\u2019t overcook the fish\u2014its texture should remain moist and flaky.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pikeperch, also known as zander, is one of Europe\u2019s most prized freshwater fish. Its delicate, lean flesh and mild flavor make it a versatile ingredient&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3550,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"yst_prominent_words":[],"class_list":["post-3548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sea-food"],"_links":{"self":[{"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/posts\/3548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/comments?post=3548"}],"version-history":[{"count":3,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/posts\/3548\/revisions"}],"predecessor-version":[{"id":3556,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/posts\/3548\/revisions\/3556"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/media\/3550"}],"wp:attachment":[{"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/media?parent=3548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/categories?post=3548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/tags?post=3548"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.seafoodpeddler.com\/wp-json\/wp\/v2\/yst_prominent_words?post=3548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}