Tilapia Fillets

Mild, sweet tasting lean meat, slightly firm, but tender, flaky texture. Often compared to catfish. Raw meat is white to pinkish-white and may have a thin layer of darker muscle tissue under the skin. Cooked, white, lean, tender flake. Tilapia is cultivated in warm waters all over the world & is the second-most cultured group of fish. Legend has it that tilapia was the fish Jesus of Nazareth multiplied a thousandfold to feed the masses which is why it is often called St. Peter's fish'. St. Peter's fish is a name the FDA does not allow to be used. Tilapia's popularity is growing. Tilapia absorbs flavor from the water it's raised in, so be sure to buy from a reliable source. Water quality and feed are critical to raising premium tilapia. When tilapia was initially farmed, there were problems with inconsistent quality and a 'muddy' flavor. For the most part, this problem has been corrected with the increasing use of high-protein grain feeds. If you buy on the basis of price alone, expect to get an inferior product. Availability: Fresh year round Substitutions: Catfish, Flounder Cooking Methods: Cooked with liquid, Roasting & Broiling. Cooking Tips: Tilapia is very versatile, but whatever method you use, stick with a subtle sauce to avoid overpowering tilapia's delicate flavor. Tilapia's attractive skin - gold, red, or black and white - should be featured, but not necessarily eaten, as it can have a bitter taste.