Tilapia Turned Orange In Freezer? Top 99 Best Answers

Available year-round, tilapia is a great fish choice for a variety of dishes. baked, grilled, fried, steamed, sautéed, or even in soups.

But do you know how to tell if your tilapia is bad? Can you read the signs or know when to keep or discard it?

This article covers all of the ways you can tell your tilapia is going bad and other common questions people have about tilapia spoilage.

How do you know if tilapia is bad?

As mentioned above, tilapia is incredibly versatile for cooking and is the perfect fish for the picky non-piscivores as its flavor is so light it’s almost non-existent.

But while this type of fish is loved by many, it also has a few key differences from other fish you may have purchased and stocked.

Let’s start by talking about buying fresh tilapia and what to look out for:

Looks

Fresh fish should be fairly stiff, the flesh resilient to the pressure of a finger sticking into it.

In the case of tilapia, the skin should also look a little unconventional, as it’s usually covered with a protective film, or mucus — the fish secretes it to protect it from aquatic organisms that would harm it.

Now it is worth remembering that the film mentioned above should ONLY be on the skin, not on the meat of the fish or fish fillets.

Once the skin is removed, the flesh should be firm, with shiny muscle scales, and if you gently poke it with your finger, the indentation should quickly disappear.

Another clue is the color of the meat itself. Raw fillets have visible red bloodlines or veins, and the meat is pinkish-white in color, changing to full white after cooking.

However, notice that one side of the fish is slightly darker, as that is the side where the skin was.

liquids

Fresh fish, including tilapia, should never have liquid leaking out or, in the case of packaged fish, trapped.

While tilapia fillets or the whole fish can often be sold with the skin and foil membrane intact, liquids should never collect around the fish or fillet.

Odor

All seafood, including saltwater and freshwater fish, should smell fresh—that is, not a “fishy” smell. You should smell nothing but a faint whiff of fish and the water it came from. Tilapia is no different.

This bad smell is caused by various internal parts of the fish body breaking down over time and this creates that overly “fishy” smell. So if the fish you pick smells fishy or just isn’t clean like it came out of the water in hours, don’t buy it, it’s far from fresh!

texture

Firm flakes and a stiff body with clear eyes; These are key indicators for judging the freshness of a whole fish. But buying a filleted fish isn’t really any different.

While you may not have a whole fish to test – for stiffness – the fillets should still have some stiffness, and the flakes are firm and will withstand the pressure of a pricking finger.

If the flake falls apart or your finger leaves a mark that won’t go away anytime soon, the fish is old and not fit to buy.

time

How long was this tilapia on ice or in the fridge? It may surprise you to know that you shouldn’t keep fish refrigerated for long and that it can still spoil in your fridge.

Many people believe that as long as the fish is kept airtight and cold in the refrigerator, it will last indefinitely. This is wrong and a surefire way to spoil the fish.

Instead, only eat your tilapia as fresh as possible, preferably the same day you buy it, and if you must store it, only do so for 1-2 days. If you need to keep it longer, you’d better freeze it – see instructions below.

But what if you’ve already bought your tilapia and now you need to know if it’s safe to eat? Here’s a quick breakdown of what to look for:

How to tell if raw tilapia is bad?

First, use the key characters from above to verify this, and also verify the “Use By” date if it has one. Fish is generally unsafe to eat 24 hours after the use by date as it begins to spoil soon thereafter.

How to tell if tilapia is bad when cooked

Cooked tilapia should be milky-white in color, have almost no “fishy” smell or taste, and the flakes are firm and not mushy.

It can be stored in your refrigerator below 4˚C/39˚F for 3-4 days, after which it should be discarded.

Cooked tilapia that has spoiled can also have a sour odor, the flakes of cooked meat can be slimy and generally appear flat or dull.

If the cooked tilapia deviates from these signs, you should exercise caution and discard it.

How to tell if frozen tilapia is bad

According to the FDA, all foods that have been reliably stored at or below 0˚C/32˚F have an indefinite shelf life.

However, the type of storage does affect the tilapia and this is covered in the storage section of this article.

How can you tell if your frozen tilapia is bad? You can usually see signs of freezer burn; Discoloration of the flesh to a chalky white color over the natural or expected color.

The time spent in the freezer is also a good indicator; a maximum of 12 months beyond that is unwise.

Frozen tilapia that has spoiled and thawed looks like spoiled raw fish, see sign above.

Spoiled fish should be discarded immediately.

How long does tilapia last?

So now that you have your fish, from a fishmonger or from a supermarket, how long do you think it will keep? Times can vary greatly depending on where you keep it, read on to learn more:

In the refrigerator

Any fish will keep below 4˚C/39˚F in your fridge for 1-2 days, after which time it is unwise to eat the fish as it may have spoiled but not yet show obvious signs.

It’s much safer to buy your fish fresh and enjoy it, or use pre-packaged fish well in advance of the use-by date.

In the freezer

Any food, including tilapia, will last indefinitely in a freezer kept permanently at 0˚C/32˚F.

However, since most freezers falter when opening and closing, it is wiser not to keep your tilapia for 6-9 months or longer than 12 months.

On the countertop

Fish turns quickly once it’s above 4˚C/39˚F, and it does so quickly at room temperature.

As a general rule, fish should ideally be stored at room temperature (average 25°C/77°F) for no longer than 70 minutes and a maximum of 90 minutes.

Fish that is stored for a long time tends to spoil quickly, and eating spoiled fish can lead to serious gastroenterological diseases, or in some cases worse.

Any fish left at room temperature for more than 90 minutes should be discarded.

How to store tilapia

Whether it’s in your fridge, freezer, or on the countertop, you’ll want to start by storing your tilapia in an airtight container. But what do you do with it afterwards?

In the refrigerator

Tucked safely in the back of your fridge where it’s consistently cooler, your whole or filleted tilapia will keep for 1-2 days with no further storage instructions.

Try not to leave your fish or other delicate foods near the front of the refrigerator as opening and closing the door will affect the temperature and lead to spoilage due to temperature changes.

However, you can also use the airtight container to marinate the fish just before cooking or add some flavors, just make sure your fish is still fresh before you do this!

In the freezer

Any fish should not be placed directly on frozen surfaces as this can cause freezer burn and spoilage of the fish.

Instead, wrap it in a few layers of parchment paper or thick plastic (like old bread bags) and then in a suitable freezer-safe, airtight container.

This ensures that the sub-zero temperatures do not harm the fish.

You can also freeze your tilapia fillets with herbs and spices as a kind of slow brew. Then cook after thawing for great, flavorful fish.

On the countertop

As mentioned in the paragraph above, it is unsafe to leave fish on a countertop for any length of time. But it’s okay to do this just before cooking.

With the fish heading towards 4˚C/32˚F and above, this is the best time to flavor it with herbs and spices.

Just make sure you cook the fish as quickly as possible and store it in an airtight container in the meantime.

To sum up

Tilapia is a wonderfully versatile fish and as long as you keep it below 4˚C/32˚F in your fridge it will keep for a few days.

You can also keep it in your freezer for 6-9 months for sure. Just remember to keep it airtight and don’t leave it at room temperature for more than 70 minutes.

got nature? to blog

Did you know that the majority of tilapia grown in the Midwestern United States are sold live in ethnic markets? And the majority of the tilapia eaten in the United States is imported from Asia and Latin America?

Farmed tilapia is considered harmless. In fact, according to the EPA and FDA, they are considered the “Best Choice” fish for pregnant women, nursing mothers, and children.

This publication, Tilapia Farmed Fish Fact Sheet, is the third in a series of consumer guides detailing fish and shellfish farmed in the Midwestern United States. The fact sheet also includes culinary specialties, cooking tips and a recipe for sautéed tilapia.

Visit Purdue Extension’s The Education Store website for additional published consumer guides and video resources.

Resources:

Fish: Healthy Protein Handout, The Education Store, Purdue Extension Resource Center

Fact sheet on farmed walleye fish, The Education Store

Yellowfish farmed fish fact sheet, The Education Store

Salmon and Trout of the Great Lakes: A Guide to Visual Identification, The Education Store

Eat Midwest Fish, Illinois-Indiana Sea Grant’s online resource center

Amy Shambach, Aquaculture Marketing Associate

Purdue Department of Forestry and Natural Resources

Food poisoning symptoms

Symptoms of food poisoning can appear hours or days after consuming contaminated food or drink. The timing depends in part on the cause of the food poisoning. It can also depend on the amount of food or drink you have consumed. Symptoms can include:

stomach pain

Diarrhea

Fever

loss of appetite

nausea

Vomit

weakness and fatigue

Food poisoning can affect just one person or a whole group of people exposed to the contaminated food or drink. It depends on how much of the germ or toxin each person has consumed. It also depends on how sensitive they are to the germ or toxin.

What are the symptoms of fish food poisoning?

There are two types of food poisoning that you can get from eating fish. They are Ciguatera poisoning and Scombroid poisoning.

Ciguatera poisoning symptoms include abdominal cramps, nausea, vomiting, and diarrhea. Symptoms can lead to headaches, muscle pain, and itching, tingling, or numbness of the skin. An early sign may be numbness of the lips, tongue, or area around the mouth. You may have a metallic taste or feel like your teeth are loose. You may notice a change in your ability to sense hot or cold temperatures. You may think something feels hot when it is actually cold.

Scombroid poisoning symptoms appear 20 to 30 minutes after eating the affected fish. These include facial flushing (redness), nausea, vomiting, hives, and abdominal pain. These symptoms are similar to other allergic reactions. Getting scombroid poisoning doesn’t mean you’re allergic to fish.

Vibrio vulnificus infection is a bacterial infection of warm saltwater fish. It is found in shellfish (especially oysters), other seafood, or in the sea. You can get it by eating contaminated fish. You can get it through contact with a fish or the ocean (through an open cut). It is not common and not contagious. The symptoms are similar to those of general food poisoning: fever, vomiting, diarrhea and abdominal pain. More serious symptoms include high fever, chills, low blood pressure, redness, swelling, and blisters on the skin. If the bacteria enter an open cut, a more serious infection can result. Once that happens, it can spread through your bloodstream and become life-threatening. Blood and stool tests lead to the diagnosis. Your doctor may also look at the blisters on your skin.

You can reduce your risk of exposure by not eating undercooked shellfish and other seafood. Wash kitchen utensils in hot, soapy water. Wear gloves when handling the fish if you have an open cut. Avoid sea water until your cut or wound has healed.

Antibiotics are often used to treat the infection. In severe cases, you may need surgery or an amputation if a cut or wound has become infected with the bacteria.

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tips

How long does frozen tilapia last? The exact answer to this question depends in large part on storage conditions – always keep tilapia frozen.

Properly stored, frozen tilapia will remain at its best in the freezer for about 12 months, although it’s usually safe to eat after that.

Is frozen tilapia safe to eat after the expiration date on the package? Yes, when stored properly – commercially available frozen tilapia usually carries a “best before” date, “best before” date, “best before” date, or “best before” date, but this isn’t a safety date, it’s the manufacturer’s estimate of how long the frozen tilapia will remain at its peak quality .

How long is frozen tilapia edible? Frozen tilapia that has been kept constantly frozen at 0°F is safe indefinitely as long as it has been stored properly and the packaging is undamaged.

How can you tell if frozen tilapia is no longer good? If dry patches or discoloration have developed on the frozen tilapia, freezer burn has set in – this doesn’t make the tilapia unsafe to eat, but it does damage the texture and flavor.

Sources: For details on data sources used for food storage information, please click here

Refreezing food is another common question from consumers. If you thaw food in the fridge, you can safely refreeze it without cooking it (but quality can be affected by moisture loss). If you’re cooking foods that were previously frozen (like raw ground beef that are now burgers), you can freeze those cooked foods. Even if you have cooked food that has been thawed in the refrigerator, you can refreeze those unused portions. Leftovers should be frozen within 3 to 4 days. If food has been left out of the fridge for more than 2 hours, it should not be frozen. On a hot day above 90 degrees Fahrenheit, do not freeze leftovers that have been out more than 1 hour.

Is It Safe to Eat Food Burnt in the Freezer? The quick answer is yes. Freezer burn is simply the result of air coming in contact with food, and while it might not look appetizing, it’s usually safe to eat. However, because freezer burn often affects the taste and texture of food, avoid consuming foods with severe freezer burn.

All foods will eventually get freezer burn, but most properly stored foods should hold up their quality in the freezer for six months to a year. If you find your frozen food developing freezer burn early, it’s time to do a little research to find the cause. Improperly packaged food or a malfunctioning freezer could be the culprits.

When should you use freezer burned food?

If your food has only light freezer burn and you want to cook it thoroughly, then thaw it properly and use as planned. If certain sections have more freezer burn than others, you can trim away those sections before cooking. Regardless, if freezer burn is the only problem, the food is still safe to eat.

When to throw away freezer burned food

Freezer burn may not make food unsafe for consumption, but it can affect taste, texture, and color. Food badly burned in the freezer has an unpleasant taste, which is especially noticeable with raw food. If the freezer burn is big, it’s best to throw the food away and learn from your mistakes.

Note that food frozen in improper conditions can still spoil, although freezer burn alone does not make food unsafe to eat. If the food smells bad when defrosting, discard it. Keep track of how long food has been in the freezer to ensure it’s being eaten at its best, and follow these tips to avoid freezer burn.

How to avoid freezer burn

A few simple precautions will help prevent freezer burn in the future and ensure your frozen food is in tip-top condition when you’re ready to use it.

Pack groceries properly

Remove foods from store packaging if you don’t plan to use the foods right away — especially meat, poultry, and fish. The thin cellophane used to wrap meat is not thick enough to keep air out. Freezer paper or a freezer bag are much better suited for this task. There are certain steps you should take when repacking food for the freezer to ensure it lasts as long as possible.

If you’re buying raw meat from a regular butcher, ask if they can wrap your order in freezer paper.

Use freezer-safe containers

Not all food storage containers are designed for freezer use. Freeze-proof containers are made of thicker plastic or glass. While it may be tempting to reuse food packaging to freeze food, these types of containers aren’t up to the task. Air will end up getting in and they’re just too thin to protect against the cold. The same goes for regular plastic bags. Only use bags, jars and containers labeled for freezer use. They may be more expensive, but you’ll save money in the long run by not throwing away frozen food.

Watch out for trapped air

Air is the enemy of frozen food. If you don’t squeeze the air out of your freezer bags before you put them in the freezer, prepare for early freezer burn. This is why vacuum sealers have become so popular in recent years.

allow food to cool

Allowing hot food to cool can help ensure you don’t trap steam in the wrapper. Steam isn’t kind to frozen food – it eventually turns into ice crystals. If food is too hot when you put it in the freezer, other foods can start to thaw. However, you must do this safely.

If you’re working with soup, stew, or a large dish, divide it into smaller portions first. If you’re working with a whole chicken, divide it into parts. Fill your sink with ice water and place the well-sealed food containers in the sink to cool (do not run water from the sink into the containers).

The USDA recommends chilling food as quickly as possible, either in the refrigerator or in an ice bath. Remember that bacteria grow fastest between 40°F and 140°F. See the USDA Table of Safe Food Temperatures for more information.

label and inventory

Label everything that goes into the freezer with the name of the item and the date to keep track of your frozen food. Different foods have different freezer lives, and some will last longer than others (see the USDA Freeze Life Chart). For example, while bacon only has a shelf life of one to two months, chicken and turkey can last up to a year. Note the average freezer life for each food item and consider including this use-by date on your labels.

Food often develops freezer burn if it’s pushed to the back of the freezer and forgotten. Create a freezer inventory to keep track of your supplies so you can plan your meals accordingly – and reach for the oldest frozen item first.

Tilapia Breeding Guide

Quick start checklist for tilapia breeding colonies

The instructions below should help you get started quickly. These steps represent just one of the many tilapia growing methods. We strongly encourage you to read the more detailed explanations that follow this quick start checklist.

Note: for the purposes of this guide, consider a newly bred male to be 10cm long.

Set up an aquarium at least six times longer than your male’s length. Please note that tilapia will outgrow a minimal sized aquarium very quickly. Because of this, we recommend you use an aquarium that is at least 48 inches long.

Fill the aquarium with dechlorinated water.

At one end of the aquarium, place a terracotta flower pot at least 1.5 times the depth and width of your male’s length. Place the pot exactly 1.5 times the length of the male from the end of the aquarium with the open side of the flowerpot facing the end of the aquarium.

In the center of the tank, place 5 lengths of PVC pipe at least 1.5 times the length of your females. The diameter of the PVC tube should be 1.5 times the body size of the female with the dorsal fin retracted. Bigger is not better! Stack and glue the PVC sections into a pyramid shape using PVC glue. The PVC pyramid should be placed with the open ends facing the front of the aquarium to keep the females out of the male’s line of sight while he is at his flower pot.

At the opposite end of the aquarium, place a 2-inch barrel air vent as far away from the flower pot as possible.

Filter inlets and returns can go anywhere in the aquarium except at the flower pot end. Be careful not to create water flow through the flower pot with your filter return as it will sweep out the eggs while the male tries to fertilize them.

Adjust the temperature of your breeding tank to 85º. If possible, use a metal heater with an alarm and an external thermostat. Tilapia tend to bang against their heaters on a daily basis and can easily break glass units. Maintain a pH of exactly 8.0. Don’t rely on test strips, use an electronic pH meter to test.

If possible, use a UV sterilizer to eliminate green water caused by the phytoplankton in healthy aquariums.

Feed your breeding colony a high protein diet. Feed no more than 1/2 teaspoon per day to the whole colony to minimize growth.

When your female is carrying eggs, it looks like she’s suckling on a jawbreaker. She won’t open her mouth to breathe, and she won’t eat if you feed her mates. She swims around on the food as if she wants to eat, but she briefly stops taking something. Wait two days before proceeding to the next step.

Note: The next three steps are for casual growers. Commercial hatcheries use a variety of methods for incubating eggs, none of which allow the mother to remain in contact with her eggs.

Gently move the female to an aquarium at least three times her length. This aquarium must be fully equipped with a filter and an air stone. Give her a piece of PVC pipe to hide in. Also cover the filter inlet with a fine-mesh net to prevent eggs and fry from being sucked in.

Maintain the temperature in the mother’s aquarium at 85º. Do not feed them during this time.

In a few days she will release her tilapia brood and you can carefully move her back to the main breeding colony’s aquarium.

Feed the tilapia fry a combination of seaweed discs and/or professional fry food. You can make a good substitute for professional fry food by grinding AquaMax 300 into a powder.

Interesting point: For laboratory research, when control of the exact timing of fertilization is required, we can remove the eggs and sperm from the tilapia and then combine them in a beaker. This is commonly done to compare how different species respond to specific conditions or feed ingredients at different growth stages.

Tilapia breeding in the aquarium

In this guide we will focus on just one type of tilapia farming known as aquarium farming. It is by far the easiest method to grow tilapia seedlings for use in aquaponics, fish farming and other recirculating aquaculture systems. Other methods of growing tilapia that are mentioned here for completeness but are not part of this guide are:

Cage – Including cages in ponds.

Pen – Including pens with cages.

Pond – Includes ponds with cages and pens.

Tank – Including tanks with pins.

The clear glass of the aquarium allows you to constantly monitor the activity of your tilapia breeding colony. They can observe aggressive behavior and position additional retreats if necessary. You can see all injuries while there is still time for treatment. And most importantly, you can determine the exact date when your females will start bearing eggs.

What is a tilapia breeding colony?

Basically, one male and two or more females form a breeding colony. If it was just one of the two, it would most likely be called a breeding pair or pair. But nomenclature aside, a breeding colony is called that because it is made up of multiple members.

understand breeding propensity

Not all tilapia have a natural propensity to spawn. Many amateur fish keepers make the mistake of labeling an unproductive male as “impotent,” which would indicate the male failed to spawn, but it’s not that simple. In fact, most tilapia males are not driven to reproduce at all. Even in a “colony” where a breeding male’s chromatophores show perfect breeding colors, the females still make all the decisions. When she’s not in the mood to hatch, every few weeks she’ll just huddle onto her egg sac in the early morning light and let her tankmates enjoy a meal of fresh eggs.

Understand the breeding process

Inside a female tilapia is an egg sac that can hold about four eggs for every gram of her body weight. The female produces eggs as an involuntary biological process and they are stored in the egg sac. As the egg sac fills, the female begins to swell and she begins to feel internal pressure. Now she has to make a choice: either multiply or evacuate. No one knows exactly how a female with procreative tendencies arrives at her decision, but many experts agree that her actions are primarily based on environmental conditions and perceived threats to her species’ survival. It should also be noted that she may feel the need to empty her egg sac before it is completely full, giving the fish keeper the impression that she is producing more eggs than other females, but they are just less eggs more often.

Trade Secret: If a colony gets too comfortable they’ll swim around happily thinking about their next simple meal, but if they get too stressed they won’t breed at all. Lakeway tilapia employs several methods to keep them somewhere in the middle. The trick is to make them “think” there is an imminent threat to their numbers so that they are driven to breed for the survival of their species.

So let’s examine the evacuation first. The female feels pressure and has decided that she does not want to spawn with the male. Maybe she sees no threat to her kind, or maybe she just doesn’t feel like breeding. She can also perceive the male as weak and does not want her offspring to inherit his inferior qualities. All she has left to do is settle down and slide her balls into the water. They’re gone in seconds.

Now let’s explore the downside. She chose to spawn with the male. So she leaves the safety of her hiding place and shows her bloated abdomen to the male. Assuming he has the propensity to spawn, he responds by showing his “bred colors”. Tilapia contain light-reflecting cells in their scales called chromatophores. This gives them the ability to change color, signaling the female that they are in “brood spirit”. The male also prepares a clean place in his “hiding place”, in our case a flower pot, for the female to lay her eggs. The pair then swim in circles around each other as if chasing each other’s tails. Between their “dances” the male will rush into his lair to lure the female into the area he has prepared.

Eventually, the female goes to her prepared spot and presses on her egg sac, pushing out a few eggs while the male guards the entrance. When the female swims out, the male goes in and fertilizes the eggs. After he leaves, she’ll go back inside and take the balls in her mouth, then turn around and push out a few more. This process repeats itself until the egg sac is empty or until spawning is interrupted, usually by an aggressive female known as the “alpha female”.

Important point: One of the most common problems in tilapia breeding is the alpha female. As the name suggests, she believes she is the ruler of the colony. She can even mimic the male’s coloring and perch in the burrow to fool anyone into believing she is a male. This is believed to be an instinctive self-defense behavior.

The female carries the fertilized eggs in her mouth during the breeding season. At 85 degrees Fahrenheit, it takes about 48 hours for the eggs to form tails. Within 96 hours, the eggs will have a head and tail and are commonly referred to as “egg sac hatchlings”. On the seventh day, the cubs venture out of their mother’s mouth and explore the world

What about two-male breeding colonies?

This is another area where amateurs and YouTubers highlight their lack of knowledge. Put two males with a genetic predisposition to reproduce in a tank and they will focus on killing each other until one is dead, no ifs or buts. You just can’t have two male bulls in the herd (think moose). The only answer is that one or both males do not possess the necessary traits to reproduce. So if you have a breeding male in a two-male colony, the non-breeding male will at least take up space, or at worst disrupt breeding.

Species selection of tilapia breeding colony

Some species breed more actively than others. For example, blue tilapia reproduce more easily than wami. The reason for this seems to lie in the temperaments between these two species. Wami tilapia tend to be more slippery, while blue tilapia can become so accustomed to your hand that they’ll let you “pet” them when conditions are right. In fact, we regularly see blue tilapia spawning at one end of a 125-gallon aquarium while we worked on the filtration at the other end as if we weren’t even there. Of course, as any aquarist can tell you, every fish has its own unique “personality”; But in general, the more harmonious the females and the more aggressive the male, the more reliable the spawning and the more likely the eggs will survive as a brood.

At least as important as the breeding readiness of the species, and arguably more important, is the purity of the species. Many people are confused about the scientific naming of hybrids. For example, if you cross a Nile male with a Blue female, the offspring should scientifically be called “blank” Nile Hybrid Tilapia, where “blank” is whatever word you choose. For example, Lakeway Nile Hybrid Tilapia. Unfortunately, people don’t do this. Instead, they drop the uncomfortable “hybrid” word and just use names like Lakeway Nile Tilapia. Unfortunately, there are major problems with this practice when it comes to tilapia farming. Incorrect naming creates confusion that leads to misidentification of tilapia, contamination of genetic lines, and unreliable rearing and harvesting parameters. This can result in catastrophic financial losses for tilapia farmers.

Now is a really good time to check out our page on tilapia genetics. It will help you understand tilapia breeding colony species selection better than anything we could rewrite on this page. So seriously, read it and come back. We’ll hold your place on this page until you return.

There are five types of pure tilapia species common in tilapia farming in the United States. They are: Blue, Nile, Mozambique, Wami and Zilli. Blue tilapia are by far the easiest to manage for breeding purposes and the most suitable species for our general average climate. Consider the Nile second because what they lack due to their intolerance to cold water, they almost make up for in their ability to survive in poor water conditions, making them a good choice for the absent tilapia farmer. Mozambique would have to be the third pure cultivar species of choice, but only because Wami tilapia are incredibly picky and there is very limited data on breeding Zilli tilapia.

As for tilapia hybrids, the first and most famous hybrid is the red tilapia. Many people call this a “Red Nile,” but it’s no more Nile than Cocker Spaniels. If you would like more information about the Red Tilapia, visit our Tilapia Myths page. A far superior cross, developed in the late 1950’s and brought to the United States in the late 1970’s, is a predominantly male cross between specially culled Wami and Mozambique strains. Of course, it would be another 20 or so years before tilapia breeding became mainstream in the United States, so there was plenty of time to single out each species for its most desirable traits. The result of these efforts are today’s Wami hybrids.

Important point: Culling a species simply means taking away undesirable traits from each succeeding generation by only breeding pairs with desirable traits. Genetic diversity and inbreeding are avoided by preventing spawning with previous generations. Done right, it takes many years to bring a naturally occurring trait to dominance.

Other hybrid crosses mentioned on the internet are “White Nile”, a possible hybrid cross between a Blue female and a Nile male; and the Hawaiian Gold, which is a possible lineage from Mozambique. We say these are “possible” because they appeared on the internet a few years ago without any scientific study or documentation, however the results are hypothetically possible. None of these tilapia are farmed to any measurable extent, regardless of what their resellers would have you believe.

be continued…

Questions about breeding tilapia

I have had my breeding colony for a little over 10 weeks now and 3 of my females have held eggs in the last 2 1/2 weeks. All three held their eggs for about 7 days, then spat them out and the eggs didn’t look like they had developed much. Is it possible that my male is not yet mature enough to fertilize the eggs?

Since you said your females carried eggs for 7 days, I would rather blame the water temperature and/or pH for this. Female tilapia use mouthfeel to determine if their eggs are properly fertilized. They usually swallow all unfertilized eggs. However, the texture of the eggs in their mouth, and therefore the feel, can be masked by an out-of-range pH. In addition, the water temperature plays an important role in the incubation period of fertilized eggs. At 85 degrees, egg development begins immediately after fertilization, and by the fourth day they should resemble small fish with a small egg sac attached. After seven days they were supposed to be swimming in and out of their mother’s mouth, and on the tenth day she was supposed to refuse to put them back in her mouth.

Double check your pH to make sure it’s exactly 8.0 and make sure your water temperature is 85 degrees. I recommend using a digital pH meter instead of test strips.

Yellow is meat that has gone rancid due to freezer burn, spoilage, or a combination of both.

Freezer burn occurs when meat is exposed to air in the freezer and oxidizes. Freezing fish with a water glaze helps, as does freezing fish in vacuum-sealed packaging.

Fish spoilage due to bacterial and enzymatic activity. This usually occurs first on the edges of the fish. The flesh turns white, then yellow. Frozen fish will continue to spoil, albeit very slowly, once frozen. Corruption bacteria are slowed down in temperatures below freezing, but some remain active down to -14 degrees F.

Frozen fish kept between -10°F and 20°F for long periods of time (6 months to 2 years) will slowly continue to spoil and develop yellow edges.

This question often comes up about frozen sides of wild salmon around this time of year, in late spring and early summer. The majority of wild Alaskan salmon are caught from June through October, with the largest quantities of sockeye salmon being landed in July. Most are for sale all year round. The frozen salmon available in stores this time of year is from last season’s catch. Most of it has been frozen for 8 to 11 months or more. Frozen salmon will last 12 to 18 months if properly handled and frozen, but many fish will show signs of freezer burn, dehydration, and slight deterioration after 12 months.

If the yellow isn’t too severe, it can be trimmed away and the rest of the fish can be cooked.

Photo credit: Leroysramblngs.com

Tilapia is native to the Nile River in Africa and is often called John Dory because it has been eaten since biblical times. Today an estimated 1 billion pounds are produced annually, making it the most commonly farmed fish in the world.

The colors vary between black, red or gold. The most common species in the United States are the fertile Nile tilapia, the hearty blue tilapia, and the red-tinged Mozambique tilapia. Because tilapia is efficiently farmed and marketed, and harvested year-round, it is sometimes the freshest fish on the market. Many Asian food markets even sell them live. Tilapia’s wide availability and moderate price make it a consumer favorite.

Cooked tilapia flesh is white, tender, and somewhat firm with a flaky texture. Flavor is largely determined by the growing environment—water quality and feed—but good quality tilapia taste mild and sweet.

Most tilapia are sold when the fish weighs about 1 1/2 pounds. When filleted, a thin layer of darker flesh is often removed from under the skin. But it’s best to buy tilapia whole. Fillets are usually frozen, which compromises the tender texture and flavor.

Tilapia can be grilled, baked, broiled, sautéed, roasted, or steamed. The bitter-tasting skin should be removed either before cooking or before serving.

Hey, you there, with the freezer door ajar, rummaging through half-open bags of frozen corn and plastic-wrapped hot dogs, stealing a spoonful of ice cream and not bothering to put the lid back on…please stop.

Or do you like freezer burn?

Sometimes freezer burn happens through no fault of our own. You might come across this when you’re grocery shopping because groceries weren’t packaged or stored properly. But at home it is avoidable. Here’s how to spot it and what to do about it.

What is it?

Freezer burn is drying out on the surface of frozen food due to exposure to air. The telltale signs are whitish spots — ice crystals — on the food itself. Meat or fish may appear discolored or dry in places.

will it make me sick

no Freezer burn is moisture loss. It is not a pathogen and has nothing to do with food safety, just food quality. But when it happens to otherwise perfectly fine food, it sucks.

“It’s not going to taste good,” said Laura Barr, a nutrition and wellness educator at the University of Illinois Extension.

Freezer burn also robs food of its texture and nutritional value, Barr said. While the USDA suggests cutting off affected portions before or after cooking, you may have to book up to a total loss depending on how badly your food is freezer burned.

Shop smart

What you buy in the store comes in packaging designed to prevent freezer burn. Frozen meat stays freezer burn-free for an average of three to six months, and up to a year under ideal conditions, Barr said.

Still, look out for those whitish spots or nicks or tears in the packaging and pick the latest expiration date or best-before date you see.

For something like frozen veggies where you can’t see what’s inside, squeeze the bag to feel if the food is separate (good) or in one big ball (not good).

“If things kind of stick together, it usually means that temperature control is lost and it thaws and freezes again and sticks together,” Barr said.

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At home

Air is the enemy. Act accordingly.

With fresh meat, it’s a good idea to portion it in freezer-safe bags marked with the date before freezing. Similarly, for frozen bags of produce, once opened, transfer the contents into freezer bags or airtight containers. In any case, squeeze as much air as possible out of the reservoir.

By the way, your freezer should be at 0 degrees. Use a kitchen thermometer to check. (While you’re at it, check your fridge; it should be 40 degrees or less.)

Cook it already

This isn’t meant to be a total buzzkill, but it has to be said: keep food in the freezer for too long and it will inevitably get freezer burn at some point. That’s how it is done.

So use up the meat, cook the veggies, and eat the gelato to scream out loud—preferably with the freezer door closed.

*This post may contain affiliate links. Please read my disclosure to learn more.

Anyone who freezes food knows the problem of freezer burn. While all foods get freezer burn, it’s more noticeable on delicate products like fish.

Is it possible to save fish burnt in the freezer? It is perfectly safe to eat fish that has been burnt in the freezer. For best results, you should cut off the affected parts and cook the fish along with spices, herbs, and other aromatic ingredients to mask the changes in flavor and texture.

In this article, you’ll learn all about fish freezer burn, why it happens, how to prevent it, and ways to save it.

What is freezer burn?

If you often use your freezer to store different products, you have surely encountered the problem of some foods looking a bit strange after a while.

Food stored in the freezer can become completely covered in ice crystals and start to look textured and grainy. Sometimes you can also notice discoloration on them.

All of these signs can make you think the food has just gone bad and you should just throw it out. However, these are the signs of freezer burn, which is a common phenomenon that affects products in cold stores.

Freezer burn is caused by the loss of moisture from food. This happens to all foods stored in the freezer, including meat and poultry, fruits and vegetables.

When you freeze food, the water in it turns into ice crystals. These ice crystals first migrate to the surface of the food. Then they go into the coldest part of the freezer.

This is done through sublimation. In sublimation, water (or any other liquid) turns into a gas, skipping the stage where it becomes a liquid. This is how the water from different foods ends up in other parts of the freezer.

This process leaves food dehydrated, leading to significant quality problems.

Why does freezer burn happen?

There are two main reasons food gets freezer burn!

First, freezer burn can occur if you have left the food in the freezer for too long. And secondly, which is a more common cause of freezer burn, you may not have wrapped the food properly before putting it in the freezer.

Properly stored food can get freezer burn after about 6 months in the freezer.

If your food is getting freezer burn too early, it’s time to learn more about the right methods of freezing food because you’re probably doing something wrong.

In very rare cases, freezer burn can occur due to a malfunction in the freezer.

Does fish get freezer burn?

As previously mentioned, all foods get freezer burn, including fish. The causes of freezer burn in fish are the same as any other food in the freezer.

Fish can get freezer burn if it’s not stored properly or if it’s been in the freezer for too long.

What are the signs of freezer burn in fish?

The signs of freezer burn in fish are pretty much the same as in poultry. Your fish has freezer burn if it:

Spots discolored gray

Ice formation in the form of ice crystals

taste changes

texture changes

You can notice the last two signs only after the fish is cooked.

The taste of frozen fish is not as pleasant as the taste of properly frozen and thawed fish.

It can range from tasteless to tasting like other foods in your freezer. It’s common for freeze-burned fish to also have an off-putting aftertaste.

In terms of texture, freezer burned fish is typically dry and tough. This is not surprising, since the moisture escapes from the fish during freezer burn.

Is It Safe to Eat Fish Burnt in the Freezer?

A popular question about food freezer burn is whether or not it is safe to eat food that has been burned in the freezer. The answer is yes, you can completely eat food that has suffered freezer burn.

And fish is no exception! If you haven’t had the fish in the freezer for too long, but it has freezer burn, you can safely prepare and eat it.

If some parts of the fish have suffered severe freezer burn, it’s best to cut them out and cook the rest of the fish.

While severe freezer burn does not make the food dangerous to eat, it affects the flavor and texture of freezer burned fish so much that it is best not to use it.

Additionally, while freeze-burned fish is safe to eat, you should never forget to practice food safety as there are many factors that can cause the fish to go bad.

To avoid confusing freeze burned fish with bad fish, always label your produce before putting it in the freezer. And be sure to check the fish for signs of spoilage, especially after you’ve thawed it.

How to prevent freezer burn

While freezer burn affects the quality of the fish and not its safety, nobody wants to deal with freezer burn in fish.

To avoid freezer burn on fish, you need to freeze it properly and use it up within a few months.

Freezer burn occurs when fish is exposed to the cold air of the freezer. Therefore, whichever freezing method you use, it is important to ensure that the fish is completely covered and no part of it is exposed to the air.

If you have a vacuum sealer at home it would be great to use it to freeze fish (if you don’t have a vacuum sealer we would recommend this one!). Freezing fish fillets in water is another tip that people say works wonders for freezer burn.

How to freeze fish to avoid freezer burn

How to store fish in the freezer to avoid freezer burn if you don’t have a vacuum sealer.

Remove the fish from its original packaging, if any. Glaze the fish (this involves submerging the fish in clean water, which then forms a protective coating on it). Place the glazed fish in durable zip-top bags. While an airtight container will also work, you can use a plastic bag to create a vacuum-sealed effect. To do this, you need to use a straw to suck the excess air out of the bag. Or simply squeeze the excess air out of the bag with your hands. Be careful not to fill your bag or container to the top with fish. When the fish freezes, it expands. This can result in the packaging opening and exposing the fish to the air. Label with the date. Place the fish in the coldest part of the freezer and use as soon as possible.

Note: If you are freezing cooked fish, be sure to let it cool before storing it in the freezer. Otherwise you will trap moisture in the container or bag which will then turn into ice crystals.

Fish freeze in the water

As mentioned above, there are people who prefer to freeze fish in water. Having the fish fully submerged in water eliminates the risk of the fish coming into contact with air, preventing freezer burn.

And while some people believe this is the best way to freeze fish, others find that the water takes some of the flavor out of the fish.

How to freeze fish in water in 3 easy steps:

Clean the fish fillets really well. Fill a zip-top bag with water. Place the fillets in the bag of water, making sure the fillets are completely submerged. Label the bags with the date and freeze the fish.

Can you save freeze burned fish?

As you already know, despite all the changes in texture and taste, it’s safe to eat fish that’s been burnt in the freezer. So you can still cook and eat it however you like; However, the taste and texture of the fish will not be pleasant.

To save fish burned in the freezer, cut off the parts burned in the freezer. If the freezer burn gets too deep into the fish on some pieces, discard them. Once you’ve removed the affected parts, proceed to cook the fish the way you want.

How to cook fish burnt in the freezer so it tastes better?

Technically, you can cook freezer burned fish any way you want. But it might not taste as good as fish that hasn’t suffered freezer burn.

To ensure that no one notices the fish’s freeze-burned taste, we recommend not using it as a standalone ingredient.

Combine it with other ingredients to disguise the flavor changes. Here are a few ideas on how to make frozen fried fish taste better.

Marinate the fish in a mixture of lemon juice and aromatic spices and herbs before cooking in the oven.

Prepare fish curry. The spices used in this dish effectively mask the flavor of the fish.

Use frozen fish to make chowder. The texture changes won’t be noticeable in this hearty dish and the rich creamy flavor won’t let you notice the flavor changes.

Next: How long does a sandwich last in the fridge?

Buying fresh fish at the market can sometimes seem like a gamble. Fresh, lean fish only keeps for two days in the fridge (and only three to four after cooking), meaning it’s likely going to waste if your purchase isn’t eaten right away. However, there are a number of ways you can easily and safely extend the shelf life of fresh fish so you can enjoy it for days (or months!). And when you consider that Americans waste up to 150,000 pounds of food a day, the longer a fish’s shelf life, the more our oceans will thank us.

Freeze

Freezing fish is perhaps the most common preservation method and an easy way to ensure you have fish on hand for weeks or months. Tightly sealed in a plastic freezer bag, lean fish like tilapia will keep in the freezer for six to eight months. However, if you choose to go the extra mile and vacuum seal your fish, it can stay fresh for a week in the fridge or up to a year in the freezer. This method, which removes all air from the freezer bag before it is sealed, also helps prevent freezer burn, which occurs when the intense cold of the freezer dries and irreparably damages the meat of the fish.

When your fish is properly thawed, the flavor and texture of your fillet will remain unaffected. Of course, it is also possible to prepare fish directly from the freezer, so that with this preservation method, a delicious fish meal is always waiting for you at home.

curing

There are two main methods of salting fish: smoking and salting. Both techniques have been used for hundreds of years and were the main methods of preserving fish until the invention of the refrigerator. Smoking fish at home is a lot easier than you might think and involves soaking your fish in brine and then placing it over a smoldering fire source until cooked through. Hot smoked fish can be stored in the fridge for a couple of weeks, frozen even longer.

Salting, on the other hand, requires rubbing your fish with a dry brine of salt, sugar, and spices that dries out the meat by stripping it of all moisture (thereby preventing bacterial growth). Just remember to rehydrate your fish by soaking it in drinking water overnight before cooking.

pickling

Pickled fish can be stored for up to a month and offers your fish a whole new range of tastes. Brining is a two-step method that requires a few days of brining, followed by a few days of brining. The salt in the brine and the natural microbial properties of the vinegar protect the fish from spoilage, while added herbs and spices can add even more flavor to the fish.

canned goods

Canning your fish is a convenient way to extend its shelf life – and it’s easier than you might think! It also allows you to store your fish for many years, making it the most effective method on the market. In order to fish easily in mason jars, you must first soak fresh fillets in brine, then pack them in sterile jars and boil the jars in a pressure vessel. Since tilapia is not a naturally fatty fish, it’s a good idea to preserve it with olive oil to keep it moist. You can even experiment with different herbs and spices to create a unique flavor.

Food waste is a big problem today, not just in America but around the world. This practice harms our environment, but it also harms our wallets as wasted food equals wasted money. To combat this problem, it is important to ensure that the food we buy is consumed fresh and does not spoil and end up in the trash. By mastering any or all of these preservation techniques, not only can you help protect our planet, but you can also ensure that you always have a delicious, high-protein meal on hand.

Discover some of our favorite prep recipes with this guide to high-protein meals you can cook on a Sunday.

Photo Credits: Shutterstock/Gayvoronskaya_Yan, Shutterstock/Matt Antonino, Shutterstock/HelloRF Zcool

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