Extracted From Tilapia Fish
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What it is
Tilapia is a freshwater fish native to Africa, now farmed worldwide. When used as an ingredient, it is typically cooked, deboned, and processed into fillets or other forms for consumption. It is a lean source of protein.
Why it's used
Tilapia is most often used as a protein source in frozen fish products and prepared meals. It is valued for its mild flavor and flaky texture, making it versatile for various cooking methods and flavor profiles. It is frequently found in seafood entrees and fish fillets.
Health notes
Tilapia is recognized by the FDA as a food ingredient. It is a source of protein and omega-3 fatty acids. International bodies like JECFA have evaluated fish and fish products, but specific evaluations for tilapia as an ingredient may vary. Like other fish, it can be a source of mercury, and the FDA and EPA advise certain groups to limit consumption of some types of fish.
Allergen info
Tilapia is derived from fish, which is one of the 9 major allergens recognized by the FDA. It does not contain gluten.