Look for flesh that is firm, moist and has a pleasant fresh smell.

Wrap well in plastic wrap or place in a covered container.

Refrigerate for up to 3 days or you can freeze for up to 3 months providing your freezer operates at -18°C.

Due to its low water content, it is recommended that you marinate Nile perch fillets for 15 minutes in court bouillon with your favorite spices before baking, broiling or barbecuing.

Due to its low water content, it is recommended that you marinate Nile perch fillets for 15 minutes in court bouillon with your favorite spices before baking, broiling or barbecuing.

Nile perch contains very few bones, making it an excellent choice with which to introduce children to the pleasure of eating fish.

It can be grilled, fried, poached, sautéed, braised, roasted, steamed or served as kebabs or even sashimi. Because Nile perch has a low water content, it's best to marinate the fillets before broiling or barbecuing them.

Serve a simple pan-fried fillet topped with shallot sauce: sweat shallots in butter, add some dry vermouth and crème fraîche. Process in a blender until smooth; season with salt and Pepper.

With aïoli: in a cocotte or Dutch oven, bring 500 ml (2 cups) water and 65 ml (1/4 cup) fish stock to a boil. Add vegetables (carrot, leek, zucchini, new onion) to this liquid. Five minutes before the vegetables are cooked, add the perch fillets and cook for 5 minutes. Drain; place everything on a large serving platter with a bowl of aioli.