TILAPIA -SHINEWAY SEAFOOD LIMITED

TILAPIA

Scientific Name: Oreochromis niloticus

Species Description

Tilapia as a common name has been applied to various cichlids from three distinct genera: Oreochromis, Sarotherodon and Tilapia , but the members of the other two genera have since been split off into theirown genera. However, particular species within are still commonly called "tilapia" regardless of the change in their actual taxonomic nomenclature. Tilapia typically have laterally compressed, deep bodies. Their mouths are protrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically tilapia have a long dorsal fin, and a lateral line which often breaks towards the end of the dorsal fin, and starts again two or three rows of scales below.

Distribution

Tilapia is a farmed species and a good source of protein and popular among artisanal and commercial fisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries, such as Papua New Guinea, the Philippines, and Indonesia, are underway in freshwater lakes. China is the largest tilapia producer in the world, followed by Egypt.

Fishing Methods

Farm

Fillet (skin on)

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin-on.

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

Packing: 5/10kg in bulk IQF, 1kg bag IQF

Fillet (normal skinned)

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be ligtly skinned in order to keep most of the fatline.

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

Packing: 5/10kg in bulk IQF, 1kg bag IQF

Fishing Ground Map

PRODUCT DETAILS

Fillet (deep skinned)

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be deep skinned so that less fatlines are left.

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

Packing: 5/10kg in bulk IQF, 1kg bag IQF

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Wholefish

Also called a "fish in the round", this is a fish sold exactly how it comes out of the water and is typically frozen. A dressed wholefish have its entrails removed and the gills may or may not be present.

Packing: 5/10kg bulk IQF