Nile Perch
About
The Nile Perch is a freshwater fish, a large African predatory fish. It is native to the Nile, Congo, Niger, Senegal, Lake Chad, Lake Turkana and other river basins. It can also be found in brackish waters in parts of Egypt.
Information
Other names: capitaine, Nile Perch, Lake Victoria perch
Translations: Nīlas asaris, Nilo ešerio, Okoń nilowy, Nijlbaars, नील पर्च, Perca do Nilo, Нильский окунь, Πέρκα του Νείλου, النيل بيرش, 나일 퍼치, Nil Okoun, Nil tenggeran, Nile dapuan, 尼罗河鲈鱼, Perca del Nil, Nile Ostriž, Níl Ostriež, Persico del Nilo, נסיכת הנילוס, Nilabborre, Нил Смуђ, ナイルパーチ, Perche du Nil, Nilbarsch, Nile Abbor, Perca del Nilo, Нільський окунь, Niilinahvenen, Нил костур
Physical Description
The fish is extremely large, reaching up to 2 meters in length and weighing more than 200 kilograms (440 pounds). It is primarily grayish/silver in color with a blue tinge. It has a dark black eye with a bright yellow outer ring.
Colors: gray/silver, blue tinge, black eye with yellow outer ring
Tasting Notes
Flavors: mild, light, delicate
Mouthfeel: Moist, Firm medium texture, Flaky
Food complements: Shallots/shallot sauce in butter, Dry vermouth, And crème fraîche
Wine complements: Chardonnay, Others
Beverage complements: Brandy, Others
Substitutes: Grouper, Sea bass, Catfish, Red snapper
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: * Purchase the fish from a supplier that has enough business to have a consistent turnover. The place should be clean and have a fresh smell.
* Make sure the fish has been displayed or stored on ice prior to buying it.
* Fresh fish will not smell fishy and should look moist, shiny, well-rounded and not dry or dull looking. The transparent mucous covering on the fish should be clear. If it has turned opaque, it is a sign that the fish is old.
* When you press lightly on the skin it should bounce back and not leave and indent.
* If purchasing a whole fish, open the gills and check to see that they are a rosy color and have not begun to turn brown.
* The fish's scales should be intact. Shedding scales is a sign that it has been stored for too long.
* Fresh fish fillets or steaks should be neatly trimmed and not have any signs of bruising or blemishes.
* Make sure the fish has been displayed or stored on ice prior to buying it.
* Fresh fish will not smell fishy and should look moist, shiny, well-rounded and not dry or dull looking. The transparent mucous covering on the fish should be clear. If it has turned opaque, it is a sign that the fish is old.
* When you press lightly on the skin it should bounce back and not leave and indent.
* If purchasing a whole fish, open the gills and check to see that they are a rosy color and have not begun to turn brown.
* The fish's scales should be intact. Shedding scales is a sign that it has been stored for too long.
* Fresh fish fillets or steaks should be neatly trimmed and not have any signs of bruising or blemishes.
Buying: Fish Markets
Procuring: Fished in the Nile, Congo, Niger, Senegal, Lake Chad, Lake Turkana and other river basins.
There is also strong evidence that Nile perch is being over-fished.
Preparation and Use
Grill, poach, fry or steam. Great with lemon juice, capers and other vegetables.
Cleaning: To remove pin bones from a fillet of fish, lay the fillet, bone side up, across an inverted mixing bowl. The curve of the bowl will cause the bones to stick out, making them easy to find. Use a needle-nose pliers to pull the bones out.
After cleaning fish or working with it on a cutting board, wash with hot soapy water and periodically cleaned with a bleach solution. Get rid of the fish smells by cutting a lemon or lime in half and rubbing the board down with it.
After cleaning fish or working with it on a cutting board, wash with hot soapy water and periodically cleaned with a bleach solution. Get rid of the fish smells by cutting a lemon or lime in half and rubbing the board down with it.
Conserving and Storing
Store fresh in refrigerator for up to three days, cooked for up to five. Freeze for up to 2 months.
