Geography: Fresh tilapia comes from Columbia and Costa Rica. All American-raised tilapia goes to the live market. Farmers in Taiwan, Thailand and Indonesia export frozen product to the US. Buying/Handling/Storing: Tilapia meat should be moist and resilient. It should have no musky odor. Don't buy frozen tilapia that has freezer burn. If mushy when thawed, discard. Tilapia absorbs flavor from the water it is raised in, so check the source. Shelf-life for fresh tilapia at 32 F is 2 weeks. Layer in ice. Shelf-life for frozen product is 6 months. Blast frozen or block frozen is a sign of a poor product.
Ingredients
- Species Name: Tilapia (Oreochromis spp.) Oreochromis niloticus, the fastest growing of tilapia from the Nile River is emerald green. 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. Tilapia are sometimes called sunshine snapper, cherry snapper, Nile perch, mouthbrooders and St. Peter's fish.
- Appearance/Flavor: 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.
Directions
Cooking Methods: Tilapia can be broiled, fried, grilled, baked, poached, sautéed, or steamed. Tilapia's attractive skin may be displayed, but should not be eaten due to a bitter flavor.
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Submitted 9/26/05.
Source: ABOUT SEAFOOD http://www.aboutseafood.com
Submitted By: VINCENZO PAOLINO
vin.paolino@vrizon.net
Tilapia