Less well known that the perch, fera is definitely worth a try! Fera abound in our lakes: Joux, Neuchâtel (where it is smaller and called “bondelle”) and Geneva, since its reintroduction in 1920.
Swiss people, who are real gourmets, eat large quantities of fish, especially those from our lakes. Larger than the perch and as noble as the Arctic char, fera is one of the most widespread Vaudois fishes. It appreciates the clear waters of rather deep lakes, such as Lake Geneva and Lake Neuchâtel, where a smaller breed called “bondelle” has developed.
Fera can be eaten cooked or smoked, just like salmon, its cousin. Cooked in a frying pan or grilled in the oven, it is always nicely prepared by lakeside restaurant chefs. Immediately after fishing, it can also be smoked by the fisherman himself or by a craftsman of taste. The secret lies in the preparation of the brine, in which the fera will marinade before being hung up and smoked. This fine product, which is sold in grocery stores or at the markets, is delicious together with a glass of Chasselas as an aperitif or appetizer.