• Grey Fish Store
• Packaged Fish Ready for Supply
• Fried Fish at the Store
• Fried Fish at the Store
• Fish Sorting for Grading
• New Batches Coming in
• Fresh Catch from the Lake
• Bigger Sizes Batch for Export

Adding Value to the Fish

Adding value to fish involves several stages, each designed to enhance the product’s market appeal, increase profitability, and meet consumer demands. The most common types of fish we procure and supply are highlighed below;

1. Nile Perch (Lates niloticus)

The Nile Perch is one of the largest freshwater fish species and a major contributor to Uganda's fishing industry, especially in Lake Victoria. It has a mild flavor and firm texture, making it popular in both local and international markets.

2. Tilapia (Oreochromis spp.)

Tilapia is a popular fish species in Uganda, known for its mild taste and versatility in cooking. Several species of tilapia are found in Ugandan waters, including Nile Tilapia (Oreochromis niloticus).

3. Catfish (Clarias spp.):

The African Catfish (Clarias gariepinus) is a hardy species known for its adaptability to various environmental conditions. It is characterized by its scaleless body and long whiskers (barbels).

4. Nile Tilapia (Oreochromis niloticus):

A specific species of tilapia, Nile Tilapia is one of the most common fish in Uganda's lakes and rivers. It is well-known for its rapid growth rate and high adaptability to aquaculture.

5. Silver Fish (Rastrineobola argentea):

Commonly known as "Mukene" in Uganda, this small, silvery fish is abundant in Lake Victoria. It is often dried and sold in markets as a staple food source.

6. Lungfish (Protopterus aethiopicus):

Known as "Mamba," the African Lungfish is unique for its ability to survive in low-oxygen environments by breathing air. It has a distinctive, strong flavor and is often prepared in traditional Ugandan dishes.