About - Lake Bounty Group

Located within Lake Victoria catchment area, Lake Bounty is a global player in fish processing, export and preservation of fisheries as a renewable resource. We process and export high quality fresh and frozen fish products. Our product range includes fresh skinless chilled fillets, fresh chilled skin-on fillets, frozen skinless fish fillets, frozen skin-on fillets, fish steaks, fish portions, fish loins, breast meat/kibbling, fish cubes, fresh chilled H & G fish, frozen H & G fish and fish maws.

With an installed processing capacity of up to 50 tons of raw material per day, we are known for being reliable suppliers not only in terms of quality but also quantity. The raw material is Nile Perch (Lates niloticus) and Nile Tilapia (Oreochromis niloticus) from Lake Victoria, the second largest freshwater lake in the world.

Lake Bounty group is founded by Mr. Prashanth G Rudrappa who is the group Chairman and Managing Director with over 18 years of experience in fish processing and exports. Prior to starting his own venture Mr. Prashanth has worked in few processing and export companies in East Africa. He is ably supported in his endeavour by a dedicated team of highly qualified and competent staff who share his vision and are committed to producing the best quality fish products that meet the demands of the international market.

Our long-term business objective: To continually expand our business and contribute to the economic growth of our country and region.

Our vision: We believe that team work, creativity, commitment and continuous improvement are critical to our endeavour to become leading suppliers of quality fish products that are harvested in a sustainable manner by following ethical business practices.

Our mission: To supply our discerning customers with the best quality fish products that conform to national and international standards and are produced in an environment-friendly manner.

The raw material: Lake Victoria, the world’s second largest and most productive fresh water body is the major source of our raw material.

Nile Perch (Lates niloticus)
Owing to its culinary and nutritional qualities, Nile Perch has become a perfect option to bridge the gap caused by the declining stock of “traditional” white fish.

Nile Tilapia (Oreochromis niloticus)
Also caught in the wilds from this same natural water body, Tilapia constitutes one of our raw materials.
Nile Perch offers many advantages over other fish species which include: