Species

Zander

Europe's largest freshwater member of the perch family: a shy predator with long fangs that sees well in murky water and at night.

Sander lucioperca

Photo: eLNuko, Wikimedia Commons, Public domain, adjusted to 3:2

Spawning: April to June (general guide, varies by region)
German Red List: not threatened
Typical method: Lure fishing on the bottom (jigging)
Top bait: Soft plastic shad

Plan a day fishing for Zander

How to recognise it

Slim, spindle-shaped body with a pointed head
Two dorsal fins, the front one with spiny rays
Long fangs in a deeply split mouth, grey-green flanks with bands

Easily confused with: Looks like the European perch, but is much slimmer, has long fangs and no reddish pelvic fins.

How to catch it

Methods: Lure fishing on the bottom (jigging), Bottom fishing with a bait fish, Fly fishing with a sinking line

Baits: Soft plastic shad, Plug (crankbait), Twister tail, Dead, slender bait fish

Mainly in the evening and at night; good months are May and June after spawning and September to December.

Habitat and food

Slow-flowing rivers, canals, lakes and lagoons, preferring large waters from around four to five metres deep. Also found in the brackish water of the Baltic Sea.

Hunts smaller, slender fish such as roach, silver bream, perch or bleak.

Size and age

Usually 40 to 50 cm, rarely up to 130 cm and 19 kg; can live 10 to 20 years (Wikipedia). Largest zander caught on rod and line in Germany according to Wikipedia: 106 cm and 15 kg (Danube, 2000).

Protection and rules

Conservation status: German Red List (freshwater fish 2023): not threatened. IUCN: not threatened (Least Concern, 2022).

Check the rules

Closed seasons and minimum sizes are set by each German state (and by each country abroad) and can be stricter on individual waters. We are building an overview with sources and check dates. Until then, check the local fishing regulations and the rules of the club or permit for your water.

In the kitchen

Regarded as a top-quality food fish with firm, white flesh; the fillets are boneless and great for pan-frying.

Sources (3)

Last checked 2026-10-10. Found a mistake? Write to [email protected].

Know more?

Additions, photos of your catches or a mistake in the text: write to us and we will gladly credit you as a helper.

Send a tip