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  • Harvesting and eating Tilapia

    Posted by Admin on 13 June 2024 at 9:33 am

    I am going to paste this info here for future discussions….share your feedback, cooking methods or recipes!

    100-150 grams

    • Method: Whole fish in soups or stews.
    • Suitability: This size is ideal for small-scale consumption, such as in soups or stews, commonly used in African cuisine.

    150-300 grams

    • Method: Baking.
    • Suitability: This weight range is suitable for baking whole. The fish can be marinated with vinegar, mustard, and dill, and baked at 400°F for 15-20 minutes until the flesh flakes easily with a fork.

    300-400 grams

    • Method: Various methods including baking, steaming, and microwaving.
    • Suitability: This size is versatile and can be cooked using different methods. Baking, steaming, or microwaving s are all suitable methods that maintain the nutritional content of the fish.

    500 grams (1/2 pound)

    • Method: Deep-frying.
    • Suitability: This size is perfect for deep-frying. The fillets can be coated in seasoned flour and fried at 375°F until golden brown and flaky inside.

    1 kilogram (2.2 pounds)

    • Method: Filleting and grilling.
    • Suitability: Larger tilapia are ideal for filleting and grilling. The fillets can be seasoned and cooked on a grill for a flavorful and healthy meal.

    1.5 kilograms (3.3 pounds)

    • Method: Filleting and high-end culinary applications.
    • Suitability: These large tilapia are excellent for filleting and can be used in high-end culinary applications, providing substantial portions for family meals or commercial food production.
    Admin replied 1 month ago 1 Member · 1 Reply
  • 1 Reply
  • Admin

    13 June 2024 at 9:51 am

    Some additional notes;

    The dependency on fish in developing countries is high
    as substitutes in the form of other animal foods are often not available to the poor…Fishing
    households consumed an average of 188g of fish per day (69kg/year) compared with
    127g fish per day (46kg/year) for non-fishing households….About 80% of the households ate fish twice a day (2 meals/day)
    while 20% consumed fish once a day (1 meal/day). Members of the households ate
    every part of the fish. Chewed bones were discarded only when big fish were eaten…In the current study, small fish were eaten whole but chewed bones were discarded
    when large fish were eaten. Small whole fish tend to contribute far more to dietary
    balance than do prepared portions of larger fish. This is particularly so as fish
    bones are rich in calcium which could help in body development especially in
    children. Increased fish consumption by children may be beneficial in areas
    where lactose intolerance is common or milk is expensive or in short supply…

    Gomna, A. “The role of Tilapia in food security of fishing villages in Niger state, Nigeria.” African Journal of Food, Agriculture, Nutrition and Development 11.7 (2011): 5561-5572.

    Tilapias slaughtered at 665 g also presented higher flavor and general acceptance. These results show that slaughter weight may influence important aspects of the quality of Nile tilapia fillets and that the slaughter of Nile tilapia with a body weight of 665 g allows fillets that serve the consumer market to be obtained.

    Morais, Carlos Adriano Rocha Silva, et al. “Effect of slaughter weight on the quality of Nile tilapia fillets.” Aquaculture 520 (2020): 734941.

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