urstill1 wrote:
Sea fish goes for 150/kg from the fisherman by the beach. However, if it hits the butcheries of the coastal towns, goes for nothing less than 400/kg. For hotels/restaurants, it should be higher than that. The 700/kg may be permissible when cooked. Nam Lolwe Tilapia is very expensive, same goes to mud and lung fishes. Very expensive. The Chinese Tilapia is very very very very cheap. The only place you can be assured of Lolwe fish is from the fishermen from the lake. Any other source is very likely to be Chinese fish.
Just learned the other day that Nam Lolwe is the actual name of lake Victoria and wondered why we never went back to the name...Much better sounding honestly.
P/S I know nothing about fish..