Nile perch
NAME: Nile perch
LATIN NAME: Lates niloticus
FISHING AREA: FAO 51 western part of the Indian Ocean
It occurs commonly in the Ethiopian region.
Perch meat is white, juicy and lean. It is a source of beneficial omega-3 fatty acids, vitamins A, E, D, B and micro and macro elements, i.e. calcium, iron, magnesium, phosphorus and potassium.
Due to the fact that perch is not very popular in Poland, it is a good proposition for restaurateurs who want to offer an interesting menu in their establishment. It can be served in a very original way with baked fennel, oranges and olives or made into a coconut stew.
On sale:
NILE PERCH SKINLESS FILLET
Size: 300-500
Packing: IWP, A 5 kg
Production: land-based
Origin: Africa