Tilapia
Originating in the warm coastal waters of the Mediterranean and
Africa, tilapia is a fresh water fish that can not survive in salt
water.
Tilapia today is gaining in popularity all over the
world.
The firm pink flesh of tilapia turns a smooth milky colour when cooked. Moist and delicate, tilapia has a mild, slightly sweet flavour, which makes it very versatile as it absorbs the flavour of any added spice or herb.
- When buying fresh tilapia, ensure that the flesh is translucent white or ivory and does not have a strong odour.
- An all-purpose fish, tilapia can just as easily be poached, grilled on the barbecue, pan-fried, deep-fried, braised, roasted, steamed and even threaded on skewers for brochettes. S
- imple preparations are recommended to preserve the subtle flavour of tilapia. Even its skin is edible.
- Tilapia can be prepared with fresh ginger and soya sauce, or with tomatoes and fresh coriander.
- It can be oven-baked slowly with a small amount of broth or fish stock accompanied by aromatic vegetables like carrots, celery, onion or fennel.
- Tilapia is also very good pan-fried in olive oil.
Click here for cooking methods and more tips and suggestions
You will find fresh and frozen tilapia, whole or in fillets, in your METRO fishmonger's display, year round.
Tilapia is a semi-fatty fish. For the weight conscious,
steaming, poaching or cooking in parchment would be the wise
choice.
The nutritional value of tilapia is very good. A 100g cooked
portion of tilapia contains 26g of protein and less than 3g of fat,
ideal for someone on a low-fat diet. Tilapia is also an
excellent source of protein, vitamin A, iron and calcium.
Fresh tilapia should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh tilapia
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2 to 3 days
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4 to 6 months
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Cooked tilapia
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1 to 2 days
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