Lake Victoria Perch CHARACTERISTICS

This all natural fish is known on some restaurants menu’s as “Grouper’s cousin”, due to the resemblance to Grouper in the fillet form. They have a pinkish meat with a beautiful red bloodline. In the whole form, it looks very similar to Barramundi. Each fillet comes poly wrapped.

FOR YOUR MENU

Lake Victoria Perch meat cooks up white and flaky with a mild flavor. It lends very well to any of your favorite sauces and spices. Excellent on the grill, baked, broiled and sautéed.

FOR YOUR WAITSTAFF

While Lake Victoria Perch is not a “household” name yet, it is being sold in just about every grocery store in the southeast now, both in the fresh and frozen form. It is one of the few wild species of fish that has little price volatility and is available year round, which appeals to grocers because it is easy to promote. It is also an exotic fish, which gives the customers a mindset that their fish is being sourced from around the world! Species Name: Lates niloticus FOR YOUR RETAIL DISPLAY

Sustainability Rating: Make sure your customers grab a jar of Santa Monica Seafood’s Seafood Marinade – a perfect accompaniment to the Lake Victoria Perch. Green – Best Choice

What: Lates niloticus is a species of freshwater fish in family Latidae.This “All Natural” perch flies from Nairobi, Kenya to the U.S. in less than 24 hours. The fish is packed in Styrofoam boxes and is chilled down briskly prior to flight.

When: Available Year Round

Where: Lake Victoria (Southeast Africa)

How: Wild Caught

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