The Perch can be identified by its distinctive body markings. It has six or more bands on the sides of its body and a black blotch behind the first dorsal fin. Its pelvic, anal, and caudal fins have reddish coloration. Its back is humped behind the head, and it has a large mouth. The caudal fin is slightly forked and the first dorsal fin has up to 1 7 strong spines. However, although it can tolerate a wider temperature range than other members of its family this beautifully marked species is best reserved for the specialist.
- Europe, but also introduced elsewhere.
- Up to 18in (45cm), but usually smaller.
- Shoaling predator during juvenile phase but tends to be a loner as it matures; can be kept only with tankmates too large for it to swallow.
- Almost exclusively livefoods (invertebrates and fish).
- Large, well filtered, well oxygenated with ample plant cover and gravel substratum. Neutral, soft to medium-hard water preferred, but some variation tolerated. Temperature range: 46-68°F (8-20°C).
- Very large setup necessary. Eggs are laid among plants or rocks and may take up to 3 weeks to hatch.