China High Quality Fresh Frozen Tilapia

ABOUT OUR PRODUCT

product name:Tilapia

latine name: Oreochromis Niloticus

Size: 100-200g,200-300g,300-500g,500-800g,800g+

Glazing: 0,5%,10%,15%,20%

Weight: 10kg/ctn,15kg/ctn,20kg/ctn

Packing: Normal carton or customized carton

Frozen Way: IQF,BQF

Shelf Life: 24months unger -18 degree.

MOQ: 1*20ft

Delivery time: 2-3weeks after receiving deposit

Payment terms:

①30% deposit by TT, 70% balance payment against scan copy of OBL

②100% irrevocable letter of credit at sight

Documents: Bill of Lading

Health Certificate

Certificate of origin(CO/ Form E/From A)

Packing list

Commercial Invocie

Other docs requested by the customer: Catch cert., Quality cert.,Test report,SGS/POVC cert., CCPIT cert.,etc.

Origin: China

Export to: Africa (Congo, Burkina Faso, Cameroon, Rwanda, Cote d'Ivoire,etc.)

Various Specifications for You to Choose From

ABOUT TILAPIA

Distribution:Tilapia has strong adaptability and fast growth. Its global main producing areas are concentrated in tropical and subtropical regions: China (with core areas in southern provinces like Guangdong, Guangxi and Hainan), African countries such as Egypt and Nigeria, as well as Brazil and Thailand. It can be cultured in freshwater (ponds, reservoirs) and also tolerate low-salinity waters, making it a widely introduced economic aquaculture fish worldwide.

Nutrition:It is high in protein (content approximately 18%-20%) with tender meat that is easily absorbed by the human body. It has low fat content, mainly consisting of unsaturated fatty acids, and contains vitamins B1, B2, and minerals such as calcium, phosphorus, and iron. With moderate calories, it is suitable for daily high-quality protein supplementation, especially meeting the needs of low-fat diets.

HOW TO COOK IT

Simple Home-Cooking Methods: Tilapia has tender meat with no small bones, making it suitable for steaming (drizzled with ginger-scallion soy sauce to highlight its original flavor) and pan-frying (with a golden crispy outer layer and tender inside). It can also be cut into pieces and braised in soy sauce, seasoned with soy sauce and sugar for a rich savory taste. 

Characteristic Flavor Methods: In Southeast Asia, it is often used to make fish curry (mixed with coconut milk and spices, sour, spicy and appetizing). It can also be made into fish fillets, coated with flour and deep-fried before being served with tomato sauce, or used in salads and sandwiches, suitable for Western-style light meals.

Convenient Preparation Methods: Frozen tilapia fillets require no complicated preparation and can be directly pan-fried, grilled or added to soups. They are suitable for fast-paced home cooking and are also often used in fish dishes for fast food and takeout.

COUNYRIES THAT LOVE EATING TILAPIA

China: As a major tilapia-farming country, China has high domestic consumption. Southern provinces (such as Guangdong and Hainan) often regard it as a home-style fish; steaming and braising in soy sauce are classic ways to cook it. Meanwhile, it is one of the fish species with large export volumes.

The United States: Due to its affordable price and boneless meat, tilapia has become a mainstream fish for daily consumption among Americans. It often appears on family dining tables, in restaurants and as fast food, mostly served as pan-fried or grilled fish fillets.

Southeast Asian Countries (e.g., Thailand, Vietnam): Influenced by local food culture, tilapia is often used to make fish curry and spicy sour fish soup (Tom Yum flavor), paired with spices and coconut milk, which fits the local preference for strong flavors.

African Countries (e.g., Nigeria, Egypt): Tilapia is an important source of protein locally, with widespread farming and consumption. It is mainly cooked by pan-frying or grilling, paired with whole grains or vegetables, and is an important part of daily meals.