Ingredients
Lake victoria perch
Other Names: African snook; bikutoriakopachi (Japanese); capitaine; Nile perch; perca del Lago Victoria (Spanish); perche du lac Victoria (French); pesce di Lago Victoria (Italian); Victoria seebarsch (German). Latidae.
General Description: Lake Victoria perch (Lates nilocticus), formerly known as Nile perch, are freshwater fish found in central Africa’s lakes and rivers. Ancient Egyptians held the fish in high regard; Lake Victoria perch were mummified and even worshipped. Huge, carnivorous fish that
dominate their surroundings, Lake Victoria perch support a substantial commercial fishery and have all but taken over Lake Victoria, where they were introduced in the 1960s, decimating some 350 species of fish. They are harvested by small boats working close to shore with gill nets and longlines. Because the flesh is oilier than native fish species and more difficult to dry, increased demand for firewood to dry the catch has contributed to regional deforestation. With its high oil content, this fish stays moist during cooking and is a good candidate for smoking.
Locale and Season: Lake Victoria perch are almost always from Lake Victoria in Kenya, Tanzania, and Uganda. They are
available year-round.
Characteristics: These silver fish with a blue tint have a distinctive dark black eye with a bright yellow outer ring. They
can weigh up to 300 pounds, though market average is 6 to 14 pounds. The fillets are large with meaty texture, similar to grouper. The raw meat has a pinkish color but cooks up to snow white; the meat is mild with moist, medium-firm flake when cooked.
How to Choose: Choose Lake Victoria perch that have been deep-skinned, leaving no layer of fat, or the fish will spoil faster. Red flesh is a sign that the skinning wasn’t deep
enough; yellowing is an indication of spoilage. Choose small fish for milder flavor.
Storage: Store refrigerated for up to 2 days.
Preparation:
1. Pull out the easily removed small pin bones. If any
red flesh remains, trim it away.
2. Bake, broil, grill, sauté, or hot-smoke.
Suggested Recipe: Congolese Perch (serves 4): Heat 1/4 cup dendé (African palm oil) or vegetable oil in a large skillet.
Sauté 1 finely chopped onion and 1 minced hot chile pepper. Add 2 pounds fillet of perch to the oil, and cook on both sides 3 to 4 minutes. Add 1 cup chopped tomatoes, 1 cup sliced okra, 1 chopped green bell pepper, and 2 teaspoons chopped garlic, and cook about 5 minutes until the sauce thickens. Season with salt and serve.
Flavor Affinities: Capers, chiles, garlic, lemon, marjoram, mustard, okra, onion, parsley, tarragon, thyme, white wine.
from Quirk Books: www.quirkbooks.com
