110,618
edits
Tilapia: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title= | |title=Tilapia Cooking Wiki | ||
|titlemode=replace | |titlemode=replace | ||
| | |keywords=#tilapia #fish #fishandseafood #whitefish #trout | ||
| | |hashtagrev=12032020 | ||
| | |description=Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image:Oreochromis-niloticus-Nairobi.JPG|300px|thumb|right|A Nile tilapia]] | [[Image:Oreochromis-niloticus-Nairobi.JPG|300px|thumb|right|A Nile tilapia]] | ||
Tilapia is the common name for nearly a hundred species of cichlid [[fish]] from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. | Tilapia is the common name for nearly a hundred species of cichlid [[fish]] from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. | ||
| Line 15: | Line 16: | ||
===Culinary use=== | ===Culinary use=== | ||
Tilapia can be used in most recipes that call for ''[[white fish]]''. | Tilapia can be used in most recipes that call for ''[[white fish]]''. | ||
Tilapia is one of several commercially important aquaculture species (including [[trout]], barramundi and channel catfish) susceptible to off-flavours. These 'muddy' or 'musty' flavours are normally caused by geosmin and 2-Methylisoborneol, organic products of ubiquitous cyanobacteria that are often present or bloom sporadically in water bodies and soil.[43] These flavours are no indication of freshness or safety of the [[fish]], but can harm the reputation of a product in the eyes of the consumer. Simple quality control procedures are known to be effective in ensuring the quality of fish entering the market. | Tilapia is one of several commercially important aquaculture species (including [[trout]], barramundi and channel catfish) susceptible to off-flavours. These 'muddy' or 'musty' flavours are normally caused by geosmin and 2-Methylisoborneol, organic products of ubiquitous cyanobacteria that are often present or bloom sporadically in water bodies and soil.[43] These flavours are no indication of freshness or safety of the [[fish]], but can harm the reputation of a product in the eyes of the consumer. Simple quality control procedures are known to be effective in ensuring the quality of fish entering the market. | ||
| Line 22: | Line 23: | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Fish and seafood]] | [[Category:Fish and seafood]] | ||
{{CategoryLineIngredients}} | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/tilapia|#tilapia]] [[Special:Search/fish|#fish]] [[Special:Search/fishandseafood|#fishandseafood]] [[Special:Search/whitefish|#whitefish]] [[Special:Search/trout|#trout]] | |||
</code><!-- /footer hashtags --> | |||