Boneless Tilapia Fillets
Even, skin-off pieces with nothing to bone or scale. Mild and clean, the fillet that works for anyone at the table.
What It Is
Skin-off fillets with every bone pulled, trimmed to an even thickness across the whole piece. The meat is pale pink-white with a fine grain and a mild, clean flavour that carries whatever it is cooked in. Because the thickness is consistent, the thin end does not dry out before the thick end is done.
Where It Comes From
Farmed in managed freshwater ponds in Southeast Asia, harvested to size, filleted and individually frozen at the plant.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Cut | Boneless, skin off, trimmed |
| Flesh | Pale pink-white, fine grain, mild |
| Form | Individual fillets, frozen |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen hard with the fillets separate. If the pack has thawed, cook it the same day rather than refreezing.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 6–8 hours on a covered plate.
- Pat dry before searing so the surface browns instead of steaming.
- Do not refreeze after thawing.
Shelf Life & Delivery
Best within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service.
How to Cook It
- ('Pan-sear: season and sear over medium-high heat, 3 minutes a side, with lemon and thyme.', 'Steam: 6–7 minutes with ginger and scallion, finish with hot seasoned oil.', 'Bake: 190 °C for 12 minutes under a herb and breadcrumb crust.', 'Soup: cut into chunks and simmer in a clear broth for 4 minutes.')
Allergens
Contains fish. Packed in a facility that also handles crustaceans and molluscs.