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PRIMARY SOURCE
Asia, Latin America, U.S.
SEASON
Year-round
FISHING METHOD
Farmed in ponds, tanks and cages.
DEFECTS
Muddy or other off-flavors are a sign of excessive algae in the
growing water.
¡ Low-cost product (often frozen whole) may have a yellowish
cast and stronger taste.
¡ Grayish flesh is a sign of old fish.
SELLING POINTS
• Tilapia’s mild flavor makes it extremely versatile in
the kitchen.
• The fish’s history and African/Middle Eastern origins
can be used to promote its “exotic” appeal.
• Farm-raised production guarantees increasing supplies, year-round
availability, consistent quality and stable pricing.
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SCIENTIFIC NAME: Tilapia spp., Oreochromis
spp.
MARKET NAME(S): Tilapia, St. Peter’s
fish
SIZE RANGE: To 10 lbs., most farmed production 1-2 lbs.
YIELD: Whole to skinless, boneless fillets: 30-35%, depending on
trim.
PRODUCT FORMS: LIVE; FRESH: skin-on (red) and
skinless, boneless fillets;
FROZEN: Whole, skinless, boneless fillets. Tilapia fillets with
a bright red fat layer and pink flesh probably have been treated
with carbon monoxide or tasteless smoke.
STORAGE & HANDLING:
Fresh fillets should last up to seven days if held at 32-34¡F
with ice. IQF fillets should be well glazed to maximize shelf life.
COOKING SUGGESTIONS
Tilapia can be cooked almost any way imaginable. It can be used
in recipes which call for catfish or sole, as the texture and flavor
are quite similar. Poach, steam, roast, fry, grill or sautZ" with
equally great results. Whole tilapia are ideally sized for a variety
of preparations, whether steamed, roasted, grilled or pan-fried.
Tilapia adapts well to serving with bold flavors, especially Asian-style
soy-based ginger marinades.
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Once considered a lowly,
muddy-tasting fish grown in Third World countries, tilapia are now
farmed in dozens of countries (in ponds, tanks and cages) and subjected
to rigid quality-control standards. The result is a fish that combines
a mild, consumer-friendly flavor with a hint of exotic appeal. How
popular is tilapia? U.S. consumption of tilapia is now higher than
that of trout.
Tilapia have been farmed for at least 4,500 years; according to legend,
it’s also the fish Jesus served to the multitudes (hence its
nickname, St. Peter’s fish).
Tilapia are one of aquaculture’s most adaptive species. Found
in tropical and sub-tropical waters worldwide, they can be grown in
fresh or brackish water and thrive in ponds, tanks and cage systems
A fast-growing species, tilapia can reach two pounds in approximately
eight months (a two-pound fish will produce two 6-oz. fillets, depending
on trim).
Commercially grown tilapia are almost exclusively male. Being prolific
breeders, female tilapia in the ponds/tanks will result in large populations
of small fish. (Typically, females are sex-reversed as fry.)
Modern tilapia operations have solved the muddy-taste problem by using
tanks, floating cages and raceways, feeding their fish specially formulated
diets and/or starving them before harvesting to clear their digestive
tracts.
The total U.S. tilapia supply is currently approximately 36,000 tons
a year and growing steadily. More then 75% of the supply comes from
imported product.
U.S. tilapia growers raise about 8,000 tons of tilapia a year. Most
of this fish is sold whole or live to ethnic markets in large cities.
Imports of fresh tilapia fillets have reached more than 3,600 tons,
with the leading suppliers being Costa Rica, Ecuador and Honduras.
U.S. imports of frozen fillets are slightly less, with the leading
suppliers being China, Taiwan and Indonesia. Imports of whole frozen
whole tilapia are considerably larger at more than 20,000 tons a year.
Most of this whole fish is lower value product from Taiwan, which
is sold to ethnic markets.
U.S. tilapia imports have been booming (growing almost 30% a year),
due to major increases in fresh shipments from Ecuador and Honduras
and frozen shipments from China. |
