Premium Tilapia Fillets Boneless White

Skinless, boneless fillets of an even thickness, tapering to a thin tail end. Raw, the flesh is a clean white with a faint pink translucence and a fine, close grain; cooked, it turns opaque white and pulls apart into neat flakes rather than breaking up. There is no bone, no dark muscle strip and no skin to work around.

The flavour is mild and gently sweet, which makes these fillets a good base for whatever you put on top of them. Pan-fry them in a hot pan and finish with lemon and brown butter, steam or poach them in a light broth, or coat them and fry. They cook quickly and dry out if they are left too long, so pull them as soon as the flesh turns opaque.

• Skinless boneless fillets, even thickness
• White fine-grained flesh, mild and lightly sweet
• Flakes cleanly, no bone or dark strip
• Pan-fry, steam, poach or coat and fry — cook briefly

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.