Tilapia is one of the most widely consumed fish in the United States due to its low cost and versatility. But how to tell if tilapia is spoiled?
Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture.
Mozambique Tilapia sits comfortably in the middle of Blue Tilapia and Nile Tilapia in terms of growth rate and weight. This species can reach over two pounds in one year.
Nile Tilapia is among the most responsibly farmed fish you can buy and is widely available grocery stores and restaurants across the America stores like Costco, Kroger, HEB, Sprouts, Red Lobster, Bonefish Grill, Rubios and many others.
With origins in Northern Africa and the Middle East, Blue Tilapia, which is often blue-gray with a pink-white belly, can be found in abundance in Florida’s lakes, rivers and streams. The adaptability of this species means that it can also live in saltwater, although it thrives in freshwater.
Tilapia, like other fish and animals, come in a variety of species. Three of the most commonly fished and eaten species of Tilapia are Nile, Blue and Mozambique. Varying in shape, size and color, these three fish differ from one another in more ways than just how they look. Knowing the distinct characteristics of each fish could help you know exactly what you’re buying at the supermarket. We’ve done our homework on these three popular species so that you know what exactly makes each of them unique.
Blue Tilapia takes much longer to reach maturity than Nile Tilapia and commonly reaches two to four pounds within three years.
How To Store Tilapia
Taking the proper precautions can help extend the shelf life of tilapia.
Cooked tilapia should stay good for up to three days in the fridge so long as you make sure to put it in an airtight container.
As for raw tilapia, you can keep it in the freezer for a couple of months. Just wrap it in plastic wrap, place it in a zip-top bag, push all the air out of the bag, and then throw it into the freezer.
Remember: it’s always a good idea to label your freezer bags with the freeze date. This way you avoid the risk of eating food that has been sitting in the freezer for too long.
To thaw the tilapia, the safest option is to leave it in the refrigerator overnight.
If you need a faster alternative, the FDA recommends either sealing the fish in a plastic bag and immersing it in cold water or (if you are going to cook the fish immediately thereafter) microwaving it on the “defrost” setting and stop the defrost cycle when the fish is still icy but pliable.
Why are Tilapia different colours?
FAQ
Should tilapia be pink or white?
What is the Colour of tilapia?
Can tilapia be different colors?
What color is tilapia?
Colors vary between black, red or gold. The most common species in the United States are the prolific Nile tilapia, the hearty blue tilapia and the red-colored Mozambique tilapia. Because it is farmed and distributed efficiently, and harvested year-round, tilapia is sometimes the freshest fish at the market.
What does tilapia taste like?
Tilapia’s wide availability and moderate price make it a consumer favorite. Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet. Most tilapia is sold when the fish weighs about 1 1/2 pounds.
What does tilapia skin look like?
In the case of Tilapia, the skin should also look a little funky, as it is usually covered in a protective film or mucus – the fish secretes it to protect it from water-borne organisms that would cause it harm. Now, it’s worth remembering that the film mentioned above should ONLY be on the skin, not on the flesh of the fish or fish fillet.
How much does tilapia weigh?
Most tilapia is sold when the fish weighs about 1 1/2 pounds. If it’s filleted, a thin layer of darker meat below the skin is often removed. But it is best to buy tilapia whole. Fillets are usually frozen, depleting the delicate texture and taste. Tilapia can be grilled, baked, broiled, sautéed, pan-fried or steamed.