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Buying and Cooking TilapiaTilapia is sometimes called sunshine snapper, cherry snapper, Nile perch, mouthbreeders and St. Peter's fish. Some different strains of Tilapia (Oreochromis spp.) are Oreochromis niloticus, the fastest growing strain of tilapia originated from the Nile River and is is emerald green in color. Oreochromis honorum is black and white. Oreochromis mossambica has reddish coloring. The oreochromis aureus is white or silver. Red tilapia is a mix of species, but always carries the red gene from oreochromis mossambica. The majority of all American raised tilapia goes to the market in a live state or as freshly processed fillet portions. Farmers in Taiwan, Thailand and Indonesia export frozen product to America. Fresh high quality Tilapia is usually available year-round, as it is widely farmed. The meat is typically white, although the red skinned tilapia may have a reddish tint to the meat. Cooked meat is opaque. A brown colored meat will result from red-skinned fish if the tilapia is not skinned deeply enough. The firm, flaky texture of tilapia has a sweet, mild flavor. Nutrition Information per 3.5 oz. of raw fish: Cal 98, Fat cal. 22, Total fat 2.4g, Saturated fat 0, Chol. 0, Sodium 52mg, Potassium 0, Protein 18.5g, Iron 0. The best product is purchased live or in a fresh processed state. Tilapia meat should be moist and resilient. It should not have a musky odor. Tilapia absorbs flavor from the water it is raised in, so check the source and harvest methods. The best flavored fish will have been depurated for a period prior to harvest or are being held live in tanks with clear water. Shelf-life for fresh tilapia at 32 F is approximately 2 weeks. Fresh fillets portions should be layered in ice to help ensure quality. If fresh or live product isn't available be fussy about what frozen product you purchase. The Best quality frozen product is Individually Quick Frozen (IQF), where the fillets are not frozen together and have a ice water glaze. Shelf-life for frozen product is 6 months. Block frozen product is a sign of a poor quality. Don't buy frozen tilapia that has freezer burn. If mushy when thawed, discard. Always ask questions at the seafood counter, about the origins, age and storage methods of any fish you purchase. Tilapia can be broiled, fried, grilled, baked, poached, or steamed. Tilapia's attractive skin may be displayed at the meal but should not be eaten due it having a bitter flavor. Need Tilapia Recipes Go Here.Need seafood? You can browse a great selection of seafood products for home delivery at our amazon.com aStore Would you like to try making a Sefood Gumbo? Check out the recipe here. |
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www.northernaquafarms.com | Must read - Seafood and Nutrition | How to Buy Fresh Fish and Seafood |
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