The mild, sweet tasting, lean-meated tilapia has a slightly firm, flaky texture. Many compare the mild taste of tilapia to that of another farm-raised success story, catfish. Raw meat is white to pinkish-white and may have a thin layer of darker muscle tissue just below the skin side of fillets. The cooked meat is white and lean with tender flakes.Water quality and feed are critical to the raising of premium tilapia. Poor quality results in an off-flavor or a muddy, grassy taste similar to that of wild-run catfish.
Tilapia is highly versatile, but whatever cooking method you choose, stick with a subtle sauce to help avoid overpowering tilapia’s delicate flavor. The tilapia’s attractive skin — gold, red or black and white — should be featured but not necessarily eaten, as it can have a bitter taste.
Africa, China, Colombia, Costa Rica, Ecuador, Honduras, Indonesia, Jamaica, Thailand
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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