First, choose the freshest fish possible. Seafood is a highly perishable food. Be sure to purchase your fish from a reputable supplier with proven safe seafood handling practices. After that, it's up to you!
Always be sure to pick out all seafood items at the end of your shopping trip – removing them from refrigeration at the last possible moment. Pack your seafood items with other cold items in the same grocery bag. Do not pack edibles in the same bag with chemical products or fragranced items such as dryer sheets.
Use these indicators to ensure the Tilapia fillets are fresh:
- LOOK: A fresh Tilapia fillet should have a nice shine to it. This indicates the fish has not dried out (if previously frozen, expect less shine). Dull flesh may indicate the Tilapia is not as fresh as possible. There should be no discoloration (darkening, browning or yellowing of the edges). And the center line of the fillet should be a nice shade of red or maroon, not brown.
- TOUCH: The fish should be cold to the touch. The flesh should be firm. Press the flesh with your finger (or ask your fish monger to). If the pressure leaves a lasting indentation, the fish is still probably safe to eat, but perhaps not as fresh as it could be.
- SMELL: All fish should have a ‘sea or bay breeze' and mild smell – not a ‘fishy' or ammonia smell. Smell is perhaps the best indication of whether your fish is fresh or not.
If the fish has been marinated or breaded by your grocer, we recommend using smell as your best judge for freshness.
For whole fish, indicators of freshness include clear eyes which bulge a little, moist, firm skin which, like fillets, will not keep a lasting indentation when pressed with your finger and a mild sea or bay breeze smell.
Once you’ve purchased your seafood, refrigerate it as soon as possible (within half an hour of buying).
If necessary, use a small cooler or ice packs to keep your seafood cool.
Immediately upon arriving home, remove the Tilapia from its fish counter packaging (make sure your hands and all utensils and surfaces are clean).
Rinse the tilapia with cold water and pat dry with a fresh paper towel.
If possible, cook your Tilapia right away to ensure the tastiest meal.
Always cook fresh fish within 2 days of purchase.
If storing your fish for later, place the fillets on a clean plate, pan or other non-metal surface and wrap tightly with plastic wrap. Make sure that your refrigerator is cooling to 32°F. Warmer temperatures will cause the quality of your fillets to deteriorate quickly.
If your fillets smell fishy or ammonia-like at any point, they should be discarded.
If you do not plan to use your fillets within 2 days of purchase, wrap them tightly in plastic and then foil, label the package with the date and then place it in your freezer.
Your fillets will remain fresh while frozen, if packaged properly.
To thaw frozen fillets, we recommend removing them from your freezer and placing them (still in their packing) on a plate in your refrigerator for 24 hours.
Allow to thaw while refrigerated. Never thaw fish at room temperature – this will increase bacteria, cause the fish to lose fluid, and hasten deterioration of the flesh.
Alternative thawing methods:
- Run the fillets under cold water, or place them in cold water which is replenished every 30 minutes until completely thawed.
- If you have a microwave, you can use it to defrost your fillets. Use the lowest defrost setting, and avoid overheating which will cause the fish to cook. Fish defrosted in the microwave should be fully cooked immediately after thawing.
Always ensure that your hands and all surfaces and utensils are clean.
Rinse your fillets under cold water and follow your favorite recipe.
Clean all cutting boards, utensils and surfaces that have come in contact with your fresh fish quickly after use.
Your Tilapia fillets will not take long to cook. On the stove on medium heat, plan approximately 3 minutes per side. In the oven at 350ºF assume 15 minutes. On the grill at medium heat assume 4 minutes.
Regardless of method, the internal temperature should reach between 140-145°F. Monitoring your fish as it cooks is the best way to ensure the perfect outcome.
If you test your fillet with a fork, you will know it is done if the flesh has turned opaque white and lost all translucency, and the meat flakes easily.
You should never eat undercooked fish.
Refrigerate or freeze leftovers – use within 2 days.
