Standards and Best Quality Seafood

1. Standards and Best QualitySeafood At Lake Perch, high standards and best quality are at the core of our factory’s existence. Lake Perch Limited is a HACCP implemented fish processing facility which has a plan to adopt the international food safety and quality standards like BRC and ISO 22000 in the near future. Formerly called Nile perch, Lake Victoria perch is a freshwater fish found in central Africa’s lakes and rivers. Lake Victoria, roughly the size of South Carolina and with 2,000 miles of shoreline, claims the largest population of this species. The fish originated in the Nile River hence its original market name but in the 1960s, the British introduced the perch to the lake to curb the growth of other species and develop a sport fishery. The huge, carnivorous perch has since all but taken over Lake Victoria, decimating some 350 species of native fish in the process, and now supports a substantial commercial fishery. Like many species found in Africa, Lake Victoria perch is enormous, reaching 300 pounds and 6 feet in length. It is said to be the largest freshwater fish in the world. Commercial sizes, however, range from 6 to 14 pounds. The fish are harvested by small boats working close to shore with gillnets and longlines. Lake Victoria perch is rich in healthful omega-3 oils. The raw meat has a pinkish, flesh-toned tint, but it cooks up snow white. Look for Lake Victoria perch that’s been deep-skinned, leaving no residual fat. Otherwise, the meat colour will be affected, and the meat will spoil sooner. Red flesh indicates skinning wasn’t deep enough; yellowing is an indication of rancidity. The COVID-19 crisis has made logistics more difficult, due to changing measures in the countries of origin and destination. This is why it is always a good idea to keep updated about the most recent regulations when arranging your exports of fresh fish. Source url- https://bit.ly/3hIGdnV