This red tilapia was a bit bigger than the previous black one, but other than that they're pretty much unseparable on the palate. Quite some bones which one needs to get rid of, thankfully its an easy job. Its long and thick bones however, makes it a challenge getting the bottom meat separated. The best and easiest part of the fish is the top filets. It needs quite some spice and salt as it's a bit watery and bland flavour. I've however heard that when the Tilapia reaches a certain size, the meat quality starts decreasing. Cook with the skin on as it easily disintegrates. Not a lot of value for money, as most of the fish is lost in the preparation, also I'm far from sure about what they're fed and what medication they get in the fishing farms. It's not endangered in the wild, and there's a lot of farming going on.
- sweet potato
- onion
- chorizo
- tilapia filets
- apple vinegar
price: 4-8£ a piece
comfort: top filets are easy, the rest is hard
flavour: 6/10
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