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Perch, Lake Victoria
Perch, Lake Victoria
Scientific Name:
Lates niloticus
Common Name:
Nile perch, Lake Victoria perch
Flavor:
Mild
Texture:
Medium
Product Information:
With big fillets and a meaty texture, Lake Victoria perch reminds many people of sea bass and grouper. The fish is mild flavored, and the moist, medium-firm cooked meat has a good flake. Lake Victoria perch is rich in healthful omega-3 oils.The raw meat has a pinkish, flesh-toned tint, but it cooks up snow white. Look for Lake Victoria perch that’s been deep-skinned, leaving no residual fat. Otherwise, the meat color will be affected, and the meat will spoil sooner. Red flesh indicates skinning wasn’t deep enough; yellowing is an indication of rancidity.
Product Forms:
Fresh: H&G, Fillets (boneless, skin-on/skinless), Fillet portions Frozen: Fillets (boneless, skin-on/skinless), Fillet portions Value-added: Smoked
Substitutions:
Catfish, Sea bass, Grouper
Cooking Tips:
Lake Victoria perch is “family friendly,” with only small pinbones that are easily removed. With its high oil content, Lake Victoria perch is also very forgiving, as it remains moist during cooking. The oil content makes it a good candidate for smoking. Despite its mild flavor, the fish works well with strong ethnic seasonings and sauces.
Cooking Methods:
Bake
Broil
Grill
Saute'
Smoke
Global Supply:
Kenya, Tanzania, Uganda
Amount Per Serving - Serving Size 100 g/3.5oz
Calories
91
Fat Calories
10.8
Total Fat
1.2 g
Saturated Fat
0
Cholesterol
89.4 mg
Sodium
61.2 mg
Protein
20 g
Omega-3
NA
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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