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Tilapia Fish Safety

Tilapia is a popular choice among seasoned seafood diners and finicky diners alike. The United States Department of Agriculture reports that Americans consumed 475 million lbs. of tilapia in 2010 alone. The fish owes its culinary popularity to its exceptionally mild flavor. It does not have a strong fishy taste, making it agreeable to people who are often reluctant to try fish recipes. When preparing tilapia, the single most important thing to check for is safety. Seafood is prone to contamination, more than most other foods. There are certain precautions consumers should take when purchasing and preparing tilapia.

  1. Purchasing Fresh Tilapia

    • Tilapia is readily available in most supermarkets and fish markets as a fresh and frozen product. The Food and Drug Administration recommends checking several key qualities of fresh tilapia to ensure its safety. Whole tilapia should have clear eyes. Cloudy eyes indicate the fish has been in the case too long. The flesh should be whitish, firm and slightly shiny. Examine the edges of tilapia fillets closely. Avoid pieces with dark or dry edges. Smell fresh tilapia, whenever possible. Ideally, it should smell salty like the ocean. It should not have an off-putting, fishy smell.

    Purchasing Frozen Tilapia

    • The FDA warns consumers to always avoid frozen food in crushed, ripped or torn packaging. Any area of the case where there is not frost on the walls is not sufficiently cold. If the tilapia packaging is transparent, check the contents of the package for ice crystals. Tilapia fillets will have a light coat of frost, but they should not have large or abundant ice crystals. Ice crystals are a sign that the fish has thawed and refrozen multiple times, which compromises its safety.

    Storage and Preparation

    • Place purchased tilapia in a refrigerator or freezer as soon as possible. Keep the fish fully covered and consistently cold until use. Cook fresh tilapia within two days of its purchase. Thaw frozen tilapia slowly by placing the sealed package in the refrigerator overnight. Clean all work surfaces, dishes and utensils before allowing them to come in contact with the fish. Everyone handling the raw fish should wash his hands before and after touching the product. Keep the tilapia covered at all times unless someone is handling it directly.

    Cooking Tilapia

    • Cook tilapia until it reaches an internal temperature of 145 degrees Fahrenheit. The flesh should be white, opaque and flaky. Inspect the entire portion visually for any sign of translucence, which indicates the fish is not thoroughly cooked. Slide the tip of a sharp, clean knife into the center of the tilapia. Separate the flesh slightly to allow a view of the fillet's center. The tilapia should be opaque, tender and flaky in the center, just as it is on the surface.

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