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Tilapia Fish



The mild taste of the tilapia fish is often compared to that of farm raised catfish. Although the lean meat of the tilapia will be slightly firmer than that of the catfish. Uncooked tilapia meat will be pinkish to white, but you may notice a darker color on the skin side which is muscle tissue.

The cooked meat of your tilapia will be white with a tender flaky texture. Although mainly found fresh or frozen some of the tilapia are sold live because of the reddish skin that some of the tilapia have.

As with farm raised catfish the water quality and food they are feed play a big role in the taste of the tilapia. If your tilapia taste muddy or has a grassy taste to it this is usually a result of poor water quality or food.

Tilapia Cooking Tips

Tilapia can be cooked many different ways, but be careful in choosing your seasonings or sauces, as you don't want to mask the delicate flavor it has.

Ways to Cook it: Bake, Broil, Fry, Grill, Saute, Steam
Texture: Medium to Firm
Flavor: Mild

Tilapia Substitutions

Channel Catfish, Flounder, Orange roughy

Names

Common:St. Peter's Fish, Sunfish

Nutrition Facts

Serving Size:100g/3.5oz. (raw)
Amount Per Serving
Source: Rain Forest Aquaculture
  • Calories: 95
  • Fat Calories: 9
  • Total Fat: 1 g
  • Saturated Fat: 0.5 g
  • Cholesterol: 55 mg
  • Sodium: 37 mg
  • Protein: 20 g
  • Omega-3: N/A










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