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Tilapia Fillet, Boneless Skinless
2
sold in last
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In stock
$36.00
Firm enough to hold together in a pan, mild enough to sit under any sauce you like. The fillets are trimmed to a uniform thickness so they cook at the same rate, which is the usual failure point with cheaper packs.What it isOreochromis niloticus, farmed cichlid. Cut into single fillets,...
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Firm enough to hold together in a pan, mild enough to sit under any sauce you like. The fillets are trimmed to a uniform thickness so they cook at the same rate, which is the usual failure point with cheaper packs.
What it is
Oreochromis niloticus, farmed cichlid. Cut into single fillets, skinned, and checked for bones by hand before packing.
Where it comes from
Raised in controlled freshwater ponds, harvested at 600 to 800 g, and processed in a certified plant within three hours of harvest.
Specifications
| Species | Oreochromis niloticus |
|---|---|
| Form | Boneless, skinless fillet |
| Net weight | 2 kg per box |
| Grade | 120 to 150 g per fillet, 13 to 16 pieces |
| Packaging | IQF pieces in a vacuum sealed tray |
Condition on arrival
Individually frozen, so the fillets stay separate and a portion can be lifted out without a chisel.
Storage and thawing
- Keep at −18 °C or colder
- Thaw sealed in the refrigerator for five hours
- Pat dry and season just before cooking
- Do not refreeze once thawed
Shelf life and delivery
- Best before: 18 months from the production date on the tray
- Insulated liner and gel packs, cold chain throughout
- Check the pieces are hard and the vacuum unbroken on arrival
How to cook it
- Blacken — Cajun spice, cast iron, two minutes a side
- Steam — ginger and scallion, six minutes
- Bake — herb crust at 200 °C for fifteen minutes
- Tacos — cube, sear, and dress with lime and coriander
Allergen information
Contains fish. Packed in a facility that also handles molluscs and crustaceans.