Premium Tilapia Fillet – [তেলাপিয়া মাছের ফিলে]
Tilapia Fillets are a globally recognized kitchen staple, favored for their incredible versatility and mild, approachable flavor. These fillets are meticulously carved from the loin of the fish, offering a clean, boneless, and skinless experience. Often called the "blank canvas" of the seafood world, Tilapia readily absorbs any seasoning—from spicy Bengali dry-rubs to zesty Mediterranean marinades—making it the perfect choice for both experimental and traditional cooking.
Product Specifications
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Type: Nile/Red Tilapia (Oreochromis niloticus).
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Format: Boneless & Skinless Fillets.
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Appearance: Pale white with a light pinkish hue; uniform and clean cuts.
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Meat Profile: Medium-firm, lean, and moist with a delicate flake.
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Flavor: Mild, neutral, and slightly sweet with no strong "fishy" odor.
Key Features
| Feature |
Details |
| No Bones, No Fuss |
100% boneless and skinless, making it exceptionally safe and easy for children and the elderly to eat. |
| Lean Protein |
High in protein while remaining low in fat and calories, perfect for fitness-focused diets. |
| Quick & Forgiving |
These fillets cook extremely fast (approx. 3–4 minutes per side) and stay moist even with minor timing errors. |
| Sustainable Choice |
One of the most environmentally friendly farmed fish, ensuring a consistent and reliable supply year-round. |
Nutritional Value (per 100g)
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Protein: 20g – 23g (High-quality complete protein).
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Calories: ~110–128 kcal.
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Fat: < 3g (Very low in saturated fats).
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Vitamins: Excellent source of Vitamin B12 and Vitamin D.
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Minerals: Rich in Selenium, Potassium, and Phosphorus.
Top Culinary Uses
Pro Tip: To prevent the delicate fillets from sticking to the pan, pat them completely dry with a paper towel and ensure your oil is shimmering hot before placing the fish down.
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Fish Tacos: The most popular use for Tilapia fillets. Season with chili and lime, pan-fry, and serve with fresh salsa and slaw.
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Lemon-Garlic Baked Tilapia: A simple, healthy dinner—brush with olive oil, garlic, and herbs, then bake until it flakes easily with a fork.
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Tilapia Fish Curry: In Bengali cuisine, these fillets can be cut into smaller chunks and simmered in a light turmeric and cumin broth (Jhol).
