Fish

Tilapia

Tilapia refers mainly to farmed cichlids (Oreochromis niloticus and hybrids)—mild, lean, white-fleshed fish that accept almost any seasoning. Texture is fine-flaked and soft when fresh; muddy off-flavours come from poor pond conditions, not the species itself. Cheap, boneless fillets dominate global retail; whole fish appear in markets serving African, Latin American, and Asian cooks. Bake, fry, steam, grill in foil, or stew in tomato and chilli sauces. The mildness is the point: use spice pastes, citrus, and crisp coatings. Prefer reputable farms with clear water and feed standards. Cook just to opaque; the lean flesh dries quickly. Not a sashimi classic—best fully cooked unless a known sushi-grade supply is certified.