Lake Victoria Nile Perch
The Victoria perch is indigenous to Africa and dates back at least to the era of the pharaohs when they were first discovered in the royal tombs.
Lake Victoria Perch is a carnivore than can grow up to two
metres in length, making it one of the biggest fresh-water fish in
the world.
Perch has a firm yet delicate and flaky flesh with very few bones,
which makes it the ideal choice to initiate children to eating
fish.
- There is very little water in the flesh of the Lake Victoria perch; we recommend marinating the fillet about 30 minutes prior to cooking.
- It lends itself very well to any type of cooking method and is excellent grilled, oven-baked, steamed or pan-fried.
Click here for cooking methods and more useful tips and suggestions !
You can find cod, fresh or frozen, whole or in fillets, in your METRO fish expert’s display, year-round.
Lake Victoria perch is very lean and, as such is particularly
easy to digest. We recommend steaming or poaching if you wish to
preserve the low fat content of the fish.
Lake Victoria perch is an excellent source of high quality protein,
rich in vitamins A and B and provides a generous amount of
phosphorus, potassium, and calcium.
More importantly, it has a very high concentration of omega-3 fatty acids.
Fresh fish should be cooked as soon as possible following purchase.
|
|
Refrigerator 4° C (40° F)
|
Freezer -18° C (-4° F)
|
|
Fresh perch
|
1 to 2 days
|
4 to 6 months
|
|
Froz perch
|
1 to 2 days
|
------
|