Frozen Tilapia WR

Product Details

Frozen Tilapia

 

Frozen Tilapia has earned its place as one of the world's most popular white fish, and for good reason. It's the fish that feeds families across five continents-affordable, accessible, and adaptable to almost any cuisine. Known scientifically as Oreochromis niloticus (Nile Tilapia), this freshwater fish is now farmed responsibly across Asia and the Americas, with China, Indonesia, and Vietnam leading global production.

If you've eaten white fish in a restaurant, there's a decent chance it was tilapia. Its mild flavour and firm texture make it the workhorse of the seafood industry-reliable, consistent, and never overpowering. Unlike some wild-caught species that fluctuate in price and availability, tilapia offers steady supply year-round at predictable costs.

Our tilapia comes primarily from modern aquaculture operations where fish are raised in clean, controlled environments. They're harvested at peak condition, processed in facilities that meet international standards, and frozen quickly to lock in freshness. The result is a product that travels well and performs consistently, whether it's destined for a fine dining kitchen, a school cafeteria, or a family dinner table.

We offer tilapia in several forms to suit different markets: whole round (scaled and gutted), skinless boneless fillets, butterfly fillets, and portion-controlled cuts. Most products are individually quick frozen (IQF), which means you can take out exactly what you need and leave the rest frozen solid.

• Mild, crowd-pleasing flavour – Frozen Tilapia has a very gentle, neutral taste that doesn't taste "fishy." This makes it enormously popular with children, elderly diners, and anyone who's hesitant about seafood. It takes on the flavours of whatever you cook it with, rather than imposing its own.
• Firm, flaky white flesh – The meat is lean and holds together well during cooking. It flakes nicely when done but won't fall apart on you. This makes it forgiving for home cooks and reliable for restaurant kitchens where consistency matters.
• Affordable protein source – Tilapia offers excellent value. It's one of the most cost-effective ways to put high-quality animal protein on the table, which explains its popularity in institutional settings like schools, hospitals, and military bases, as well as family kitchens worldwide.
• Year-round availability – Because it's farmed in controlled environments, tilapia doesn't have a "season." Supply is steady and predictable, which means prices stay stable and you can count on product being available when you need it.
• Boneless convenience – Our skinless fillets are carefully trimmed and deboned. While a few small pin bones may occasionally remain, the product is designed to be ready to cook with minimal preparation. This saves time in busy kitchens.
• Clean farming practices – Responsible tilapia farming has come a long way. Many of our suppliers follow strict protocols regarding water quality, feed, and antibiotic use. Certifications like BAP (Best Aquaculture Practices) and ASC are common, giving buyers confidence in the product's origins.
• Versatile format options – Whether you need whole fish for steaming, fillets for frying, or butterfly cuts for stuffing, tilapia is available in the form that suits your application. IQF packaging means minimal waste and easy portion control.
• Long freezer life – Properly frozen tilapia maintains its quality for 18–24 months when stored at -18°C or below. This makes it ideal for bulk purchasing and inventory management.

Tilapia is a lean, high-protein white fish that fits well into balanced diets. Its nutritional profile is straightforward and consistent, which adds to its appeal for health-conscious consumers and institutional buyers who need predictable nutritional labelling.

Per 100g serving of cooked tilapia (approximate values):

• Energy: Approximately 130–140 calories
• Protein: 26–28 grams

Tilapia is protein-dense-a standard fillet provides a significant portion of daily protein needs with relatively few calories. The protein is complete, containing all essential amino acids the body needs for muscle maintenance and repair.

• Total Fat: 2.5–3.5 grams

The fat content is low compared to oily fish like salmon or mackerel. This makes tilapia appealing to consumers watching their fat intake, though it also means lower omega-3 levels than fatty fish.

• Saturated Fat: Less than 1 gram
• Cholesterol: 50–60 milligrams
• Sodium: 30–50 milligrams (naturally occurring, before any added salt)

Tilapia is naturally low in sodium, which suits low-salt diets. Any significant sodium comes from preparation, not the fish itself.

• Omega-3 Fatty Acids: 200–300 milligrams

While lower than salmon or sardines, tilapia does provide some omega-3s. The ratio of omega-3 to omega-6 is approximately 1:3, which aligns with typical dietary patterns.

• Carbohydrates: 0 grams

Naturally carbohydrate-free, suitable for low-carb, keto, and diabetic diets.

• Key vitamins and minerals:

-Vitamin B12: Supports nerve function and red blood cell formation

-Niacin (B3): Helps convert food to energy

-Phosphorus: Essential for bone health

-Selenium: Important antioxidant function

-Potassium: Supports heart and muscle function

What tilapia offers nutritionally:

It's a lean protein source that fits into almost any eating pattern-low-fat diets, high-protein diets, low-carb diets, and general healthy eating. The mild flavour makes it an easy way to increase seafood consumption for people who don't enjoy stronger-tasting fish.

What it doesn't offer:

It's not a significant source of omega-3s compared to fatty fish. For consumers specifically seeking high omega-3 intake, other species would be better choices. But as a versatile, affordable protein source that happens to come from the water, it fills an important role in global nutrition.

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