Tuesday, May 8, 2012

Tilapia--day 5

Today was, quite possibly, the easiest and most effective freezer cooking day I've ever had. This afternoon the Tilapia from Zaycon was ready to be picked up. It came in two 10lb boxes, which was nice because I had split the purchase with a friend. We thought we'd have to divide a single 20 lb case, so it was handy to have it already separated for us.
I started with a box that looked like this....
Each of the tilapia are about 4 oz, and were individually flash frozen. Because they were frozen already the only thing I needed to do to get them "freezer ready" was divide them into serving sizes. I decided to use quart sized Ziploc bags, and was able to get four tilapia per bag, or two dinners worth. It took me 20 minutes at most to get them divided. Easy Peasy. 
...And ended with 9 bags like this
I had one for lunch today (I don't recall ever having tilapia before), and while I still prefer salmon, the tilapia was pretty good. After I've had time to experiment, maybe I'll have some great recipes to share.

There were a total of 36 Tilapia in the 10lb box, so I ended up with 9 bags, and 18 dinners ($1.50 per meal). Not bad for a "days" work!

1 comment:

  1. We eat alot of Tilapia at our house. I've found the very best way to cook it is a version of how Paula Deen makes it. Preheat your oven to 350. Line a baking sheet with foil. Drizzle EVOO where the filets will go on the baking sheet. Season with whatever you have on hand, garlic salt is really yummy, but also try steak seasoning, lemon pepper and a little bit of salt and pepper. Then put a small pat of butter on top of eash filet and pop them in the oven for 15-20 minutes. I ususally like the finish mine off in with the broiler on for about 3-4 minutes to brown the edges. Everyone in our family loves Tilapia this way (even our 3 year old) - sometimes we eat them just as filets and other times I'll shred them up and throw them in tacos!