An underrated, firm-textured, white-fleshed fish. The majority of tilapia are farmed around the world. They are a resilient and adaptable as a species, and can be found in both fresh and saltwater. They also adapt well to the different climates in which they’re farmed.
Tilapia are sometimes sold whole, but more often as fillets. The fish are available fresh or frozen. As they’re farmed, whole tilapia should be fresh and still in rigor mortis as they’re likely to have reached their destination quickly.
Tilapia fillets require no preparation at all. If presented with a whole tilapia, gut it and remove the thick armour of scales. Tilapia is a versatile ingredient. It complements many different flavours, and the firmness of its flesh makes it excellent for pan-frying, grilling, or deep-frying in a crisp beer batter.
Article by CJ Jackson
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
