Food Lens · Protein
Tilapia
Mild and slightly sweet with very little of the stronger flavor found in oilier fish.
Lens analyzedTilapia is a mild, white freshwater fish with a fine, flaky texture and very little of the fishy flavor found in stronger-tasting seafood. Its neutral taste makes it easy to season across many cuisines, from simple pan-fried fillets to more heavily spiced preparations. Most tilapia sold in North America is farmed rather than wild-caught.
Where it comes from
Tilapia originated in Africa and the Middle East, where freshwater pond farming of the fish dates back to ancient Egypt. Its adaptability to farming conditions made it one of the most widely farmed fish in the world, and it became a common, affordable option in North American grocery freezers over the past few decades.
Buying it
Check the package for whether the fish is farmed or wild, since farming location and practices vary by brand. Look for fillets that appear firm and evenly colored rather than mushy or discolored at the edges.
Storing it
Keep tilapia in the freezer, where it stays good for about three months; thaw it in the fridge rather than at room temperature before cooking.
Keeps about 3 months in the freezer.
Recipes that use tilapia
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Checked for each member
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Pantry-aware
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What it costs near you
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Your household memory
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