Tilapia are considered the “aquatic chicken” of the food business, the quintessential factory fish.Tilapia are available at most supermarkets, prepackaged and sold as either loins or fillets. Tilapia “loins” do not exist; fish don’t have loins. The term is a marketing ploy designed by food manufacturers to arouse positive connotations in the buyer. “Loin” suggests a cut of protein that is juicy and meaty, when, actually, tilapia are so naturally lean that they tend toward dryness when cooked.”Fillet” is a general term referring to any boneless cut of meat or the boned side of a fish. Farmed tilapia are hybrids, derived not from a single species but from several.
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