Tilapia Fillet - S

Specs: Small - Cleaned and cut into fillets.

IQF at -40°C, Vacuum Sealed

Type: Fresh Water Fish

Pack: 1/2 Kg (Equivalient to 1Kg Whole Fish)

Pieces:5-8 per pack

Pieces: Macha Besara – Fish in Spicy Mustard Gravy.

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Availability: Sold Out

Rs. 260.00

Details

Details

Also known as: Chilapi, Kari, Neyyi
Scientific Name: Oreochromis mossambicus / Oreochromis niloticus / Oreochromis aureus / Oreochromis urolepis  
Similar to: Flounder, Snapper
Cooking Styles: Pan-fried, broiled, baked, or braised

Lean meat and almost no 'fishy' odour has made this among the fastest consumed fish worldwide. We only stock Indian farm raised Tilapia with ZERO antibiotics. The feed too is produced by our supplier thereby controlling the life-cycle development of the fish.

The Indian Tilapia does not use any bleaching as part of its IQF process and hence the pink hue. After cooking, the flesh is a lovely, pristine white.

Why not try this recipe when you next order our Tilapia - Macha Besara – Fish in Spicy Mustard Gravy.

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.

Reviews

Customer Reviews (1)

TilapiaReview by Sindhu
Quality
Price
Value
Value for money, very easy to cook and tasty too (Posted on 2/1/2017)

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