Fish
Head
Head of Tilapia holds cheeks, collar meat, and gelatinous bones for soups, curries, and roasting. Clean gills thoroughly. Coastal kitchens treat it as sweet picking meat, not waste. Keep tilapia head iced until cooking; pat dry for browning, and stop when just opaque. Baking, frying, steaming, and stewing suit the cut. Season with salt, acid, and fat that frame soft fine white flake.
Track this ingredient
Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.45 g
- Trans Fat 0 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 56.8 mg
- Sodium 81.1 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.8 g
- Energy 265 kcal
- Water 47.8 g
- Protein 29.9 g
- Fat 16.1 g
- Saturated Fat 6.45 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Vitamins 43.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
- Minerals 648 mg
- Major Minerals 646 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.58 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.3 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Coastal cooks portioned tilapia into head pieces for even cooking and trade.
Filleting lines and frozen packs made head of tilapia available inland.
Restaurants standardised specialty head portions of tilapia for plate timing.