View Full Version : Fish

04-08-2002, 01:43 PM
Can someone please give me the info on Tilapia? Is it a good fish, bad fish? What?

Also, what are the best types of fish with regard to protein, fat and cholesterol content?


The Admin
04-08-2002, 01:46 PM
I don't know.

The only fish I eat is white chunk tuna. :)

04-08-2002, 06:31 PM

a.k.a.: Bream, mouthbrooder, St. Peter's fish, Nile perch, Hawaiian sun fish, mudfish, ngege (Africa)

Waters:Fresh waters of Asia and Africa; fish farms in North and South America

Description (in water): Similar in shape to sunfish and variously colored (pale red, white, gray, or gray-blue); can range in size from 1 to 5 lbs.

Description (in market): Tilapia has white or pinkish flesh that's firm, low in fat, sweet and mild in flavor. The tender skin is edible.

Sold as: Whole fish

Best cooking: Tilapia can be baked, broiled, grilled, or steamed.

Buying tips: In the U.S., all tilapia is farm-raised and of lesser quality than the wild variety harvested in Asia and Africa. Tilapia is often marketed as a lower-priced substitute for red snapper, although its meat is not nearly as prized.

Substitutes: Porgy, sea bass, red snapper

Notes: For ages, tilapia has served as an important staple food in Asia and Africa. The fish was introduced to U.S. waters in the late 1960s to minimize algae build-up (tilapia feeds on the plantlike organism).

Nutritional data for uncooked fresh Tilapia fillets 100 g edible weight:
Calories...................79.3 kcal
Protein....................85 g
Total lipid (fat).....1.5 g
Omega-3.................0.3 mg

recipe listings

04-09-2002, 06:19 AM
Thanks so much for this information dragonfu. You are a wealth of knowledge.

I was asking because I made it for dinner on Monday night and it was so dang good!!!

04-10-2002, 03:17 AM
What about salmon?
Raw or cooked which is better?

04-10-2002, 10:03 PM

a.k.a.: Atlantic salmon; Pacific salmon; Chinook or king salmon; coho or silver salmon; sockeye, red, or blueback salmon; pink or humpback salmon; chum or dog salmon

Waters:Most species of wild salmon inhabit icy-cold North Pacific waters. Atlantic salmon is an endangered species, but markets worldwide are well stocked with the farm-raised variety harvested in the U.S. (Pacific Northwest and New England states), Chile, and Norway. (Note: Salmon is anadromous, meaning that it spawns in fresh water. Some fish become landlocked in lakes, resulting in a supply of freshwater salmon, which is considered to be not as flavorful, and therefore not as prized, as saltwater salmon.)

Description (in water): A long, thin, silver-skinned fish with a short forked tail. During spawning season the males of certain species (eg. sockeye) turn a bright red. The smallest weigh from 3 to 5 lbs., yet some are considerably larger--Chinook (or king) salmon can exceed 100 lbs.

Description (in market): The succulent meat of Atlantic salmon is usually pink-orange in color (there is also a white-fleshed variety) and high in fat, with a rich, pronounced flavor. Flesh of chinook or king salmon ranges in color from off-white to deep red; this succulent, soft-textured, strong-flavored, fatty meat is highly prized. Coho or silver salmon meat ranges in color from pink to orange-red, is high in fat, rich in flavor, and firm in texture. Sockeye, red or blueback salmon flesh is dark red, fatty, strong-flavored, and firm-textured. Pink or humpback salmon meat is moderately fatty and of less pronounced flavor than other salmon; it can be on the dry side. Chum or dog salmon meat is pale to deep orange in color, delicate in flavor, and lowest in fat of all salmon.

Sold as: Steaks (most common), fillets, whole fish (usually under 5 lbs.), canned, smoked. Salmon freezes well, and is often sold frozen or thawed.

Best cooking: When absolutely fresh, raw salmon is delicious. Salmon is also excellent grilled, broiled, poached, baked, roasted, and sautÚed. If grilling or broiling, you may want to choose one of the fattier varieties (eg. Atlantic or chinook), which are not as easy to overcook. The silvery skin of the salmon is very tasty; when grilling whole salmon, brush the skin generously with oil to help keep it intact.

Buying tips: Fresh or thawed steaks and fillets should look moist and smell seawater fresh; flesh should glisten. Whole fish should look alive and be well iced. Salmon is usually sold scaled with the skin left on--make sure skin looks bright, shimmery, and fresh.

Substitutes: Char, trout

Notes: Once exclusively a summertime fish, salmon's season now lasts all year, thanks to new freezing techniques and a booming fish-farming industry in the U.S. (in Maine and other Atlantic Northwest states), Norway, and Chile. Wild Pacific salmon is still seasonal; it is available from spring to autumn (peak of the season is midsummer).
Salmon is an excellent source of protein, vitamin A, B vitamins, and Omega-3 oils.
Salmon roe, which ranges in color from pale orange to bright red, is a popular and affordable alternative to premium caviars.

Natural Alaska Salmon is an excellent source of high quality protein, and contains predominantly healthy unsaturated fats.

Serving size: 3oz. (85 grams) BCooked, Edible Portion
King Sockeye Silver Pink Chum
Calories 200 180 160 130 130
Protein (g) 21 23 23 22 22
Fat (g) 11.5 9 7 4 4
Carbohydrate (g) 0 0 0 0 0
Sodium (mg) 50 50 50 75 50
Potassium (mg) 360 410 470 350 450
Cholesterol (mg) 70 60 40 55 80

Note: Nutritional value for salmon will vary 1-2% in protein and fat content from these average values, depending upon the maturity of the fish.

Salmon, 50 g.(i believe this is raw)
10g. protein 7g. fat 1mg. vitamin E activity 20µg. vitamin A 8µg. vitamin D 85µg. vitamin B1 85µg. vitamin B2 4 mg. vitamin B3 500 µg. vitamin B5 490µg. vitamin B6 4 µg. biotin 2µg. folic acid
1µg. vitamin B12 6mg. calcium 19mg. magnesium 500 µg. iron
400µg. zinc 25mg. sodium 185mg. potassium 133mg. phosphorus
7µg. manganese 100µg. copper 1µg. nickel 20µg. boron 15µg. fluoride 17µg. iodide 250µg. silicon 13µg. selenium

There are five species of Alaska Salmon, each with its own distinct characteristics.

Largest and least abundant of all 5 species.
4 to 7 year life cycle.
Average weight: approximately 20 lbs.
Prized for red flesh, rich flavor, high oil content, and firm texture.
Most often served in upscale, white tablecloth restaurants.

Known for its deep red flesh, Sockeye retains its color, firm texture, and distinctive flavor when cooked or processed.
4 to 6 year life cycle.
Average weight: approximately 6 lbs.
Has long been the salmon of choice of the quality conscious Japanese market.


Second largest of 5 species.
3 to 4 year life cycle.
Average weight: approximately 12 lbs.
One of the most commonly used species in foodservice.
Known for their orange-red flesh, superior texture, and excellent eye appeal.

Strong foodservice demand; used in almost every segment.
3 to 5 year life cycle.
Average weight: approximately 8 lbs.
Known for their firm pink flesh and moderate fat content which results in their delicate flavor.

Smallest and most abundant of 5 species.
2 year life cycle.
Average weight: 2 to 3 lbs.
Known for their bright, rose-colored flesh and delicate flavor. Their abundant supply makes them an attractive value.

03-03-2003, 04:25 PM
ok thats gotta be off.... 85grams of protein in tilapia? some sort of mistake check your facts...just seems impossible

08-17-2005, 04:25 PM
ok thats gotta be off.... 85grams of protein in tilapia? some sort of mistake check your facts...just seems impossible
It is off.
Part of the orginal source was: http://www.gortons.com/cookbook/gl_ti_tu.php
As it was taken word for word.

Not sure about the rest of.. but I'd guess it shares the same data as: http://www.alwaysfreshfish.com/fresh_tilapia.html and a typeo occured somewhere in the orginal source.

100 g edible weight:
Calories...................79.3 kcal
Protein....................18 g
Total lipid (fat).....1.5 g
Omega-3.................0.3 mg