Tilapia

Description

Tilapia is a small fish with white, firm, and easily flaking flesh, with a mild, slightly sweet flavor that absorbs spices and marinades well; its skin is thin, the meat has a delicate texture and neutral smell, making it a versatile ingredient in the kitchen. Nutritionally, tilapia is a source of lean protein, B vitamins (including B12), selenium, and phosphorus, it is low in calories and fat, although it contains less omega-3 fatty acids than fatty fish, which still supports muscle recovery and a balanced diet. In the kitchen, it works well baked, grilled, fried, or steamed, pairs excellently with citrus, herbs, garlic, salsas, and light sauces, and is ideal for tacos, salads, and soups. Fresh tilapia should be stored in the refrigerator at a temperature of 0–2°C and consumed within 1–2 days, and for longer storage, it should be tightly wrapped and frozen (-18°C) for a maximum of 2–3 months, thawed in the refrigerator and not refrozen.