The name tilapia (or tilapia) is derived from the South Afirkan thiape, that is, simply “fish”.
Since ancient times, tilapia — one of the main fishes of the world trade.
Her meat is white, tender, dense, without a frank fishy smell, and in neutral taste tilapia is often compared to chicken.
Despite the fact that the name of this family of fish was given only in the 1840s by the Scottish zoologist Andrew Smith, the history of the relationship between humans and telapia is quite ancient. According to one version, it was still caught in ancient Egypt in the lower reaches of the Nile; according to another, the very biblical five fish capable of feeding five thousand people were from the category of tilapias.
The first Christian fish symbol was copied from this representative of the family, and it was not for nothing that the second name of tilapia was St. Peter’s fish.
Biologically, tilapia refers to cichlid or perch-shaped. Interestingly, another name often used for this fish, the sole, is erroneous.
The true sole language is one of the flounder, namely, the Dover halibut, with which the telapia has no marital relationship. Confusion creates a certain external similarity — like that of a flounder, the body of tilapia is flattened laterally, and the eyes are large and slightly protruding.
True, in a culinary sense, all the recipes, which feature the sole language, are equally applicable to tilapia, their meat is similar in texture, it is white, tender, dense, without a frank fish smell, and in neutral taste tilapia is often compared to chicken.
Since ancient times, tilapia — one of the main fishes of the world trade. This fish is extremely unpretentious, quickly restores livestock and, although it prefers fresh water, it can easily adapt to salt water. It happened, for example, in the salt lake Salton Sea in California, where tilapia was released to the amusement of local fishing enthusiasts, and as a result it survived from the long-occupied waters of all other fish.
Tilapia eats literally anything, from algae and small shells to other impartial organics. Therefore, in recent times, the attitude towards this fish among many culinary specialists is wary — they say, its omnivorousness can be dangerous.
In fact, tilapia, of course, is not a pattern of intelligibility, but eating it is no more risky than all other freshwater fish, for example, catfish or carp, which also do not limit themselves too much in the diet. It is important that fast-growing and short-lived tilapia, on the contrary, have time to absorb much less harmful inorganic substances (for example, mercury) than long-lived fish such as sterlet or sturgeon.
The only thing tilapia does not tolerate is cold. If the water temperature is below 21 degrees, tilapia does not survive in it. Therefore, today three quarters of the tilapia catch is entering the world market from the warm subtropical waters of the United States, Latin America and Southeast Asia.
Of course, on the counter it mostly gets in the form of fillet briquette ice cream, but the correct shock freezing has almost no effect on the taste properties of this rather dense fish.
The beneficial properties of tilapia are mostly related to its valuable dietary qualities, for example, its high content of low-calorie protein.
It has a low content of saturated fats, carbohydrates and sodium, but it is very rich in proteins. Also tilapia contains phosphorus, nicotinic acid, selenium, vitamin B12 and potassium.
And the calories in it are nothing at all — 96 kcal per 100 g (for comparison, in lean beef tenderloin — about 130 kcal).
In the culinary sense, tilapia is a profitable fish.
There are few bones in it, and if the fillets are properly separated from them, then it will be 30-37% of the total weight of the carcass (for comparison, the flounder has only 20%).
Tilapia can be fried, baked in the oven, stuffed, steamed. Before cooking, emphasizing a neutral, without a specific fishy smell of fillet will be appropriate lime juice or dry white wine.
You can choose quite bright sauces — mustard-honey, sourish lemon, hot pepper.
From seasonings tilapia leads friendship with green onions, hot and sweet red pepper. And also with ginger, curry, nutmeg — that is, spices from the same tropical countries where the fish comes from.
Delicate dietary fish fillets perfectly rolled into rolls, which can be filled with asparagus, spinach or mushrooms.
You can diversify the usual fish-potato combination in case of t and lapia with more interesting side dishes, various cereals (buckwheat, pearl-barley), legumes, fresh or baked vegetables in almost any composition, including all types of cabbage, zucchini and corn, are suitable for it.
Usually tilapia enters stores as a frozen fillet.
Distinguishing a quality carcass from an overdue one in this form is rather difficult, but possible.
First of all, carefully consider the packaging. It must be airtight, intact and intact.
If the packaging is damaged or is so colorful and painted that you can not see the goods — refrain from buying. Hold your eyes on the layer of frost. The most terrible thing in frozen fish is re-freezing.
If the ice layer covering the fish is uneven, sloppy, muddy, and dirty, the fillets are thawed. The ice crust cannot be thick.
Ice should cover the fish with a thin layer. Otherwise, there is a chance that when defrosting, some of the fish will evaporate with the liquid.
It is also likely that such fish is impregnated with a solution of polyphosphates that help retain water in the carcass.
A product impregnated with chemicals and chemical compounds is not only harmful, but also dangerous. Pay attention to the color of the fish.
The color should not contain shades of yellow or any other non-typical fish.
Uneven yellow blotches on snow-white fillets indicate the oxidation of fish oil, which means that before freezing the fish was not the first freshness.
Fish appetizers — the tradition of the Russian table. Rolls and salads, buffet canapes, croquettes and, of course,.
In the kitchens of those peoples who were lucky to be born by the sea or by a large deep river, there are many.
In the culinary sense, tilapia is a profitable fish. It has few bones and very tender flesh, almost.
White fish — like a clean sheet. Suitable for any culinary sketches: from hot to tartar