Tilapia is a freshwater white fish that is high in protein and low in fat. The fish is a great source of potassium, niacin, vitamin B-12 and omega-3 fatty acids. A native of North African waters, most of the tilapia consumed in the United States is imported from Ecuador, Brazil, Honduras and Costa Rica. Usually sold in the form of fillets, tilapia can also be purchased whole. Cutting the fillets at home is relatively simple, though it can take some practice to master.
Step 1
Place the tilapia on a cutting board or flat surface. Cut into the tilapia just below the gill with a sharp knife. Do not cut through the backbone.
Step 2
Hold the tilapia's head with your free hand and insert the knife into the fish, slowly cutting along the length of the fish towards the tail. The cut should follow the spine.
Step 3
Pull the flesh open and use the knife to cut the fillet away from the bones. Remove the fillet from the body of the fish and place it flat on the cutting board, skin-side up.
Step 4
Insert the knife just under the skin and slice along the length of the fillet. Dispose of the skin. Set the fillet aside.
Step 5
Turn the tilapia over and repeat the steps to fillet the other side.
Things You'll Need
- Tilapia fillets
- Knife
Member Comments