Just fish. Plain & simple. Farm raised. Family friendly. Seattle owned & operated. Seafood and more since 1981. Savor the taste of a gourmet tilapia dinner. From the comfort of your own home! Farm-raised since ancient times (they're depicted in Egyptian tombs!), these moist, sweet fillets have experienced soaring popularity. Once you've tasted these delicious, freshwater selections, it will be easy to see why. Careful aquaculture nurtures the tilapia and the firm, clean filters are frozen at the pinnacle of freshness for your enjoyment. At Orca Bay, seafood is what we do. With over 30 years of exceptional seafood experience, we take pride in bringing you our winning blend of quality, value, and innovation. Meal Ideas: Focus on fresh by complementing sauteed fillets with a plate of baby greens, colorful peppers and just a sprinkle of flaky sea salt. Mint may seem like an unexpected pairing, but tied together with curry butter and ginger over a bed of roasted veggies? That'll hot the spot! While we make every effort to remove all bones, some bones may still be present.

Tilapia (oreochromis Spp.)

Cooking Instructions: Refrigerated Thawing: Remove all packaging. Place fillets in a covered dish and thaw in refrigerator overnight. Rapid Thawing: Remove all packaging. Place fillets in a resealable bag. Immerse the sealed bag in a bowl of cold water in your sink approximately 15-20 minutes. Bake: Preheat oven to 375 degrees F. Place thawed fillets on a lightly oiled, low-rimmed baking pan. Brush fillets with oil and seasons as desired. Bake for 5-7 minutes or until fish flakes easily with a fork. Pan Fry: Preheat a lightly oiled nonstick frying pan to medium high. Fry thawed fillets 2 - 2-1/2 minutes per side or until fish flakes easily with a fork. Season as desired. Size and thickness of fillets will vary, adjust times accordingly. For food safety, cook seafood to an internal temperature of 145 degrees F. As measured with a food thermometer.

Try it on tacos.

Keep frozen. Keep frozen until ready to use. Do not refreeze.