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Wholey Tilapia Loins, All Natural, Premium
Wholey Tilapia Loins, All Natural, Premium
1.5 lb
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About
Details
Boneless. Skinless. Natural cut loins. Individually frozen and packaged for freshness. Delicious recipe on the back. Wholey is proud to bring you these boneless & skinless, All Natural Tilapia Loins from the pristine freshwaters of lake Toba in North Sumatra, Indonesia. The loin is the best cut of the Tilapia and offers a delicate texture and mild flavor making it the perfect seafood dish when baked, broiled, fried or in one of your favorite recipes. Try Wholey's recipe for Parmesan Encrusted Tilapia Loins below. Delicious! Enjoy! Farm raised. BAP Certified. Best Aquaculture Practices: Processor. Farm. Hatchery. Feed. bapcertificaton.org. HACCP System Enforced: Our planet as well as our product is in strict compliance with all HACCP regulations. www.wholeseafood.com. Product of Indonesia.
Ingredients
Tilapia
Directions
Remove loins from packaging before thawing overnight in refrigerator. For quick thaw, place frozen individually vacuum packed loins in a bowl of cold water for 15 minutes or until soft to the touch. For proper food safety, regardless of cooking method, internal temperature of fish should reach 145 degrees F. Bake: Thaw and rinse loins. Pat dry. Preheat oven to 400 degrees F. Place loins in lightly oiled shallow baking dish. Season with salt, pepper and butter to taste. Bake for approximately 15-18 minutes, or until fish flakes easily with a fork. Broil: Thaw and rinse loins. Pat dry. Preheat broiler pan. Season fish with salt. Pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork. Fry: Thaw and rinse loins. Pat dry. Heat oil to 350 degrees F. Dip loins in flour or cornmeal. Fry until golden brown, approximately 3-4 minutes per side.
Keep frozen. Refrigeration immediately before use. Perishable. Do not freeze after thawing.
Warnings
Contains: tilapia (fish)
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 3g5%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 35mg12%
- Sodium 35mg1%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 21g
Details
Boneless. Skinless. Natural cut loins. Individually frozen and packaged for freshness. Delicious recipe on the back. Wholey is proud to bring you these boneless & skinless, All Natural Tilapia Loins from the pristine freshwaters of lake Toba in North Sumatra, Indonesia. The loin is the best cut of the Tilapia and offers a delicate texture and mild flavor making it the perfect seafood dish when baked, broiled, fried or in one of your favorite recipes. Try Wholey's recipe for Parmesan Encrusted Tilapia Loins below. Delicious! Enjoy! Farm raised. BAP Certified. Best Aquaculture Practices: Processor. Farm. Hatchery. Feed. bapcertificaton.org. HACCP System Enforced: Our planet as well as our product is in strict compliance with all HACCP regulations. www.wholeseafood.com. Product of Indonesia.
Ingredients
Tilapia
Directions
Remove loins from packaging before thawing overnight in refrigerator. For quick thaw, place frozen individually vacuum packed loins in a bowl of cold water for 15 minutes or until soft to the touch. For proper food safety, regardless of cooking method, internal temperature of fish should reach 145 degrees F. Bake: Thaw and rinse loins. Pat dry. Preheat oven to 400 degrees F. Place loins in lightly oiled shallow baking dish. Season with salt, pepper and butter to taste. Bake for approximately 15-18 minutes, or until fish flakes easily with a fork. Broil: Thaw and rinse loins. Pat dry. Preheat broiler pan. Season fish with salt. Pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork. Fry: Thaw and rinse loins. Pat dry. Heat oil to 350 degrees F. Dip loins in flour or cornmeal. Fry until golden brown, approximately 3-4 minutes per side.
Keep frozen. Refrigeration immediately before use. Perishable. Do not freeze after thawing.
Warnings
Contains: tilapia (fish)
Common questions
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