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Species Guide

Nile Perch

Perca Del Nilo 1
  • Spanish Name: Perca del Nilo
  • English Name: Nile Perch
  • Scientific Name: Lates niloticus
  • Type of specie: Fish
  • Order: Perciformes
  • Family: Latidae

Habitat

  • Natural: Prefers turbid, well-oxygenated waters of large tropical rivers and lakes, at depths of up to 50 meters.
  • Farming: Floating cages and ponds in tropical aquaculture systems.

General Description

  • Body shape: Elongated and robust, slightly compressed laterally.
  • Distinctive features:

    Silvery coloration with a grayish or greenish back and a lighter belly. Large mouth with conical teeth and a well-defined lateral line.

Size and Weight

  • Average length: Typically between 85 and 130 cm; in the wild, it can reach up to 2 meters.
  • Average weight: Commonly between 8 and 20 kg; some exceptional specimens can exceed 200 kg in their natural habitat.

Life Cycle

A freshwater species that reproduces in tropical lakes and rivers; juveniles remain in shallow waters before moving to deeper areas as they grow.

Adaptations

High tolerance to oxygen variations, fast growth in warm waters, strong predatory capacity, resistance to temperature changes, and ability to inhabit both shallow and deep waters.

Juveniles farming systems

Raised in ponds and floating cages in controlled aquaculture systems.

Grow-out farming systems

Cultivated in ponds and cages in lakes and reservoirs, fed with small fish and balanced feeds.

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  • Geographical distribution
Native to Africa, found in rivers and lakes such as the Nile, Lake Victoria, Lake Chad, and the Congo River.
  • Main producing countries
Uganda, Tanzania, Kenya, Egypt, Sudan.
  • Commercial value

A highly important species for commercial fishing in Africa, widely valued for its firm, white meat. It is exported to European and Asian markets.

Ecological impact: Considered an invasive species in Lake Victoria, where it has caused a drastic reduction in native fish populations, especially endemic cichlids.

  • Additional uses

Meat: Consumed fresh, frozen fillets, smoked, and salted-dried.

Fish oil: Rich in essential fatty acids, used in supplements.

By-products: Processed into fish meal and feeds for aquaculture.

  • Common preparation methods
Fresh, frozen, filleted, smoked, salted-dried, in stews, and fried dishes.
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