Amazing Fish Found in Lake Victoria and How to Eat Them

Growing up in western Kenya, Lake Victoria was more than just a backdrop to my childhood—it was part of our daily lives. It continues to be the region’s best source of fresh fish, fuels local markets, and keeps entire communities thriving. Simply put, Lake Victoria is the lifeblood of millions across East Africa. Spanning across Kenya, Uganda, and Tanzania, this vast freshwater lake — the largest in Africa and the second largest in the world — feeds families, fuels economies, and even shapes cultures. In this article, I’m shedding light on the lake, discussing the fish found in Lake Victoria, and sharing with you some recipes for freshwater fish that you may not have tried before!

Interesting facts about Lake Victoria

Here are a few interesting facts about Lake Victoria before we ‘dive’ into talking about its fish.

1. The lake was renamed after Queen Victoria of England in 1858 by a British explorer, John Speke. Traditionally, though undocumented, the lake had various names by indigenous people who lived around it. Kenya’s Luo community which inhabits the lake’s shores called it Nam Lolwe (body of endless waters), the Baganda from Uganda called it Nyanja Nnalubaale (home of the gods), and the Tanzanian Swahili speakers called it Ukerewe. The Banyarwanda from Rwanda, who live a little far from the lake, also had a name for it – Nyanza (a large body of water). Hence the name Nyanza Province for the region of Kenya surrounding the lake until recently when Kenya switched from provinces to counties.
2. Lake Victoria is one of the Great Lakes of Africa. Other African Great Lakes include L. Kyoga, L. Albert, L. Edward, L. Tanganyika, L. Mweru, L. Kivu, L. Bangweulu, L. Malawi, L. Turkana, and L. Rukwa. As is the case with Lake Victoria, most of the other Great Lakes are also shared among different East African countries.
3. Lake Victoria spans 69,484 square kilometers (26,828 square miles) of surface area. This makes it Africa’s largest lake, and by surface area, the largest tropical lake in the world. It is also the second largest freshwater lake after North America’s L. Superior by surface area.
4. Lake Victoria is shared by three East African countries. Kenya occupies 6% (4,169 sq. km), Uganda occupies 45% (31,268 sq. km), and Tanzania occupies the largest 49% (34,047 sq. km).
5. Lake Victoria supports the largest freshwater fishery in the world, producing 1 million tons of fish per year, employing 200,000 people, and supporting the livelihoods of about 4 million people.

Fish Found in Lake Victoria

Now onto the fish, Lake Victoria boasts many species that are found nowhere else on the globe. One of these rare species is the cichlids which are only naturally found in a few other freshwater lakes like Lake Malawi and Lake Tanganyika. But these unique and rare fish species in Lake Victoria are just a fraction of what was there before the introduction, in 1954, of the highly invasive and predatory Nile Perch by colonial governments through the Uganda Game and Fisheries Department (UGFD). Regardless, the lake remains home to countless types of fish today, as further discussed below.

#1. Victoria Tilapia

The Victoria Tilapia is locally known as Ngege in Luganda and Luo languages and as Sato among Swahili speakers especially in Tanzania. It can live for up to 10 years, attaining a standard length of up to 30cm, and a weight of up to 7kg (15 pounds). It is regarded as the aquatic chicken due to its fast growth and reproduction rates. Tilapia is rich in vitamin B12, which helps your body make DNA, produce red blood cells, and maintain its nervous system. It’s low in calories, carbohydrates, saturated fat and sodium. Tilapia is also rich in Phosphorus, an essential microelement for your bones. For tips on how to prepare a tasty tilapia stew, check out my recipes for (1) whole fried tilapia stew, and (2) fresh tilapia stew. For a more traditional feel, try my smoked tilapia in groundnut butter sauce – a traditional dish of Uganda and Kenya.

#2. Nile Perch

The Nile Perch is known locally as Empuuta among the Luganda, Mbuta among the Luo, and Sangara in Swahili. Also known as the African Water Elephant, the African Barramundi, or the Victoria Perch, this variety has an elongated body, a protruding lower jaw, a rounded tail, and two dorsal fins. The Nile Perch is a fierce predator that dominates its surroundings. It feeds on fish (including its own species), crustaceans, mollusks, and insects. Baby Nile Perches also feed on zooplankton. This fish grows very fast and at full growth, attains up to two meters in length and 180kg (~400 pounds)! Their multiplication rates are very high, with females laying up to 16 million eggs at a time. In Lake Victoria, there are normally twice as many males as females, but females grow larger than males. The Nile perch is the most common fish caught in Lake Victoria and is of great commercial importance as a food fish.

The taste, texture, and nutritional value of Nile Perch

Nile Perch has a mild flavor with a firm yet tender texture, which makes it a versatile fish for a wide variety of recipes. Its white, flaky flesh remains moist when cooked because the fish has a relatively high oil content. You can grill the Nile Perch, pan-fry, bake, stew, or steam it. Pretty much all the recipes for tilapia that I shared earlier can also apply to Nile Perch preparation if you’re going for that authentic East African flavor. Otherwise, for a simple yet delicious preparation, marinate fillets with lemon, garlic, and herbs before grilling or baking them to enhance their natural flavor. You can also deep-fry a cubed Nile Perch fillet for a crispy texture, then serve it with a dipping sauce or use it in stews and curries to absorb rich, aromatic spices. This fish simply tastes amazing. Should you find yourself in East Africa, you have to taste it before you leave!

Nutritionally, Nile Perch is an excellent source of lean protein, healthy omega-3 fatty acids, and essential vitamins such as B12 and D. It also provides important minerals like potassium and phosphorus, which support muscle function and bone health. More reasons why you should try some Mbuta stew.

#3. Silver Cyprinid (Dagaa/Omena)

These are also known as the Lake Victoria sardine, or locally as Mukene in Luganda, Omena in Luo, and Dagaa in Swahili. The Lake Victoria sardine is the only native fish species that has remained abundant in the Lake since the introduction of the Nile perch. It is readily available in markets across East Africa. Often dried in the sun and sold in bulk, the Lake Victoria sardine provides an affordable protein option and is particularly important in feeding low-income families. It is also used in animal feed, further supporting agricultural livelihoods. This sardine is rich in proteins, iron, calcium, and Omega 6 among others. Here is the recipe if you’d like to learn how to whip up the most delicious omena stew.

#4. Catfish

Known as Emalle in Luganda, Catfish is the most prolific of all fish species in this great lake. It is capable of surviving in both very cold and very hot water. They are known for their barbels, which resemble cat whiskers, that help them taste and smell. Most catfish are toothless omnivores and range in size from the size of a toothpick to around 10 feet long.

Catfish has a mild flavor as well, but with a distinct earthiness which is often influenced by its habitat. Its flesh is firm yet tender, with a moist, flaky texture when cooked. Like other fishes, Catfish is an excellent source of lean protein. It is low in calories and rich in essential nutrients such as vitamin B12, omega-3 and omega-6 fatty acids, and important minerals like phosphorus and selenium. This makes it a heart-healthy option that supports brain function and overall well-being. Catfish can be prepared in various ways, with smoking then stewing being the most common way it is consumed by East Africans. In other parts of the world, like the U.S., frying is the most popular method of cooking catfish. Southerners especially coat its fillet in cornmeal and deep-fry it to a golden crisp. Catfish can also be grilled, baked, or blackened with Cajun spices for a bold, smoky flavor. For a lighter option, steaming or poaching catfish helps retain its natural tenderness while absorbing aromatic herbs and seasonings.

#5. Elephant Fish

Not to be confused with the African water elephant (the Nile Perch), Elephant Fish is locally known as Domodomo/Surasura in Swahili, as Aduoyo/Suma in Luo, and as Kasurubana in Luganda – all of which are derived from the fish’s interesting appearance. The Elephant Fish has a trunk-like snout that it uses in search of food, to navigate, and to communicate. This fish also produces a weak electrical field from a specially adapted muscle tissue in its tail which helps it locate food, attract mates, and identify potential predators. The Elephant Fish is a nocturnal and somewhat territorial fish in nature.

#6. Marbled Lungfish

Known as Kamongo in Luo, Emmambai in Luganda, and Kambaremamba in Swahili, the Marbled Lungfish is quite an interesting fish considering it has a pair of lungs. One of the most fascinating facts about the lungfish is that it can live out of water for months at a time. Often, these fish live inside hardened mud under a dried-up streambed, sealing themselves in a mucous-lined burrow. The mucus they secrete around themselves when there is no water dries up into a cocoon and it is during this time that their lungs come in handy. They also have the ability to greatly reduce their metabolic rate during this time.

#7. Tigerfish

Last in this non-exhaustive list is Tigerfish, locally known as Rech mar tiger in Luo and as Ngassa in Luganda. They are extremely strong swimmers due to their preference for fast-moving waters and are therefore able to snatch their prey even in the most turbulent of water. Tigerfish are piscivores, meaning they mainly feed on fish, and they are known to prey on fish up to 40% of their body length in size. They have few known predators due to their size and ferocity. These fish can live for up to ten years, and the Goliath tigerfish can weigh up to an amazing 40kg (90 pounds)!

Fish from Lake Victoria play a crucial role in fighting food insecurity. With a growing population in the region, having a sustainable, protein-rich food source is essential. Many small-scale fishers sell their catch in local markets, ensuring that even the most remote villages have access to affordable, nutritious food. Furthermore, the affordability and availability of these fish make them vital in combating malnutrition and boosting food security across the region.

Lake Victoria as an Economic Lifeline

Lake Victoria provides employment to millions of people, both directly and indirectly. Fishing is the most obvious occupation, but the ripple effect extends far beyond those who throw in the nets. Fish processors, traders, transporters, boat builders, and even ice suppliers all rely on the lake’s thriving fishing industry to make a living. Fresh, dried, smoked, and frozen fish from Lake Victoria are constantly transported to urban centers, benefiting economies in all three countries at various levels.

Beyond local consumption, Lake Victoria’s fish are also a key export commodity. Nile perch, in particular, is highly sought after in European and Asian markets. This international trade brings in valuable foreign exchange, strengthening national economies and improving livelihoods.

Environmental Challenges and the Need for Conservation

Despite its life-giving properties, Lake Victoria is constantly under serious threat. Pollution from agricultural runoff, untreated sewage, and industrial waste has severely degraded water quality. Also, the rapid spread of invasive species like the water hyacinth has choked the lake’s waters, making navigation difficult and harming aquatic life.

Climate change is another growing concern. Unpredictable weather patterns and rising temperatures and water levels have made fishing more challenging and less predictable. Besides, the lives of those who live near the lake are also at risk. I recently saw a clip of news coverage in Kenya where the locals living on the shores of Lake Victoria feared losing their ancestral land and properties as the rising water was inching closer and closer to them. They reported that attacks by hippopotamuses were also becoming more rampant with the rising waters. All these issues are jeopardizing the livelihoods of millions who depend on the lake, hence the dire need for conservation.

Indeed, efforts are underway to protect and restore Lake Victoria’s ecosystem. Governments and local and international conservation groups are working to promote sustainable fishing techniques to ensure that future generations can continue to benefit from the lake’s bounty. These groups are working to clean up the water, control invasive species, and promote responsible fishing practices, especially as overfishing and illegal and unregulated practices continue to threaten fish populations.

Traditional Conservation efforts around Lake Victoria

African communities always had their own unique ways of conserving populations of whatever they consumed in their surrounding, plants and animals alike, and fish was no exception. For instance, along with clan systems were tough laws that prohibited people of certain lineages from eating, or even just touching, animals or plants of certain types. You will find, to this day, clans that do not eat, for example, Emmamba (Catfish) in Buganda Kingdom, or another species of fish somewhere else. That meant, therefore, that the Emmamba fish could freely grow and multiply in parts of the lake where that clan lived, and would only be fished out when it strayed far. Breaking such unwritten laws was believed to usher in bad omens and great misfortune to the offender. This traditional method was a natural conservation style that ensured the continuity of various species. However, this method of conservation does not suffice today, especially with the increased demand for fish.

Lake Victoria as a Cultural and Social Hub

Beyond nutrition and economics, Lake Victoria is deeply woven into the cultural fabric of East Africa. The communities around the lake have rich traditions and folklore tied to its waters. Many tribes and ethnic groups, such as the Luo in Kenya and Uganda, have stories, songs, and rituals centered around fishing and the lake’s spirits.

The lake also serves as a key transportation route. Boats ferry people and goods across the vast waters, linking islands and remote settlements to major towns. For many, life revolves around the lake—whether it’s as a place of work, a gathering spot, or even a source of spiritual significance.

Conclusion

Now you know a little more about Lake Victoria! Its fish as well as its tremendous benefits to the people of the region. Lake Victoria is a living entity that sustains East Africa in countless ways. It feeds millions, supports economies, and carries deep cultural significance. However, with increasing environmental threats, urgent action is needed to preserve its resources for future generations. After all, a healthy Lake Victoria means a thriving East Africa.

My one recommendation? Make sure to taste some of these fishes when you visit East Africa! They abound at eateries of all levels and can be found on sale right from the streets to central markets of big and small towns in any of the countries surrounding this magnificent lake. In local languages, fish among the Luo of Kenya is generally called Rech, the Baganda of Uganda call it Ekyennyanja (singular) and Ebyennyanja (plural), while the Swahili of Tanzania and Kenya call it Samaki. So, while at a restaurant, you may ask for fish in general terms, or choose a specific type as outlined earlier. Until then, you can also try my recommended recipes at home because, hey, these freshwater fish are quite readily available all over the world. Make some of these a part of your menu this week.