Conventional protein sources like meat, fish, and crop production are on the decline due to climate change and population growth globally. To ensure food security alternative protein sources need to be exploited, insects are a food source that is readily available and affordable which is most likely to increase due to an increase in temperature. Lake Victoria region in Kenya has a food source of lake flies which is an alternative protein source at the household level and a major constraint to this insect is seasonality. This study was conducted to address the seasonality challenge by documenting the traditional processing, storage, preparation, and consumption of the insect so that it is available for an extended period. The study was implemented in Rusinga and Mfangano islands in Kenya. The ethnographic design was utilized and comprised of 53 participants and triangulation in data collection tools: interview schedules, observation, and focus group discussions (FGDs). Interview schedules were administered to 5(3 females and 2 males) key informants and 48(19 females and 29 males) to FGDs. Data was collected with the aid of the Open Data Kit (ODK) and was analysed using thematic analysis using NVIVO version 10 software. Results, the study noted 4 processing stages of lake flies: collection, smashing, boiling, and drying. Storage: hanging on the kitchen roof or traditional pot/basin with a shelf life of more than a year. Causes of decline in lake fly entomophagy: associated with poverty, perceived as inedible, modernization, women were the only ones involved in lake flies’ activities. Potential marketability of the lake flies. In conclusion, lake flies have a potential shelf life of more than a year. They can be available off-season for the insects and positively contribute alternative protein and micronutrients to households along the lake region.