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Nile Perch AKA Lake Victoria Perch

Ways to Cook it: Bake, Broil, Fry, Grill, Smoke, Poach or Steam
Texture: Medium-Firm
Flavor: Mild

Found in the lakes and rivers of central Africa, this freshwater fish orginated in the Nile River. Hence the orginal market name of Nile Perch. The largest population of this perch is now in Lake Victoria, which has about 2000 miles of shore line and is the size of South carolina.

You will see this fish, with market names of Nile perch or Lake Victoria perch. This carnivorous perch can reach 300 hundred pounds and up to 6 foot in length. Although the commercial sizes range from 6 to 14 pounds. Most of the fish is harvested along the shores of Lake Victoria, with gillnets and longlines.

Texture And Flavor

Nile Perch is mild flavored and has a moist, medium-firm texture. The big fillets and meaty texture reminds you of Grouper or Sea Bass. Raw fillets will have a pinkish, flesh-toned tint to them, but will cook up snow white.

If you do find Nile Perch fillets with red flesh, this means that the fish was not skinned deep enough. Which will give you a much stronger taste and the perch will spoil sooner.

The big bonus with Nile or Lake Victoria perch is the Omega-3. It has one of the highest levels of Omega-3 found in any seafood.

Cooking Nile Perch

Although this fish has a delicate taste and mild flavor you can use strong seasonings and sauces when cooking or serving it. This is one of the fish that can be pretty much cooked anyway you want to cook it. The higher oil content even makes it a good fish for the smoker.