40 oz bag
Tilapia, Water, Sodium Tripolyphosphate (Added To Retain Moisture).
Produced in a facility that also processes crustacean shellfish (crab, lobster and shrimp).Contains: Fish (Tilapia).
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Per 4 oz: 90 Calories; 0.5 g Sat Fat, 3% DV; 180 mg Sodium, 8% DV; 0 g Total Sugars. Guiding Stars: The more Guiding Stars, the more nutritional value. guidingstars.com. Farm raised. Raw. 100% Quality & trust guarantee. Certified Best Aquaculture Practices. Processor. Farm. Hatchery. www.bapcerification.org.
Storage Instructions: For best taste, use within 3 months of purchase. If thawed, store in refrigerator and use within 3 days. Do not refreeze. Every effort was made to remove bones from this product, due to the manufacturing process, occasional bones may remain. Keep frozen. Tilapia Packets: 1/4 cup dry sherry; 2 tsp low-sodium soy sauce; 2 tsp minced garlic; 1/4 cup minced scallions; 2 tsp peeled and minced gingerroot; 1/4 tsp freshly ground black pepper; Aluminum foil; 4 Tilapia fillets (4 oz each) patted dry; 1 red pepper, seeded and cut into strips. Steps: In a small bowl, combine sherry, soy sauce, garlic, scallions and gingerroot. Preheat oven to 425 degrees F. Cut for 12 x 12 inches squares of aluminum foil. Spray each square with vegetable cooking spray. Fold foil to form a triangle; open triangle and place 1 fillet in each foil triangle. Divide red pepper strips among the four packets and place on top of fillets. Spoon sherry sauce evenly among the four packets. Fold and crimp edges of foil to close each triangle. Place on a large baking sheet and bake for 10 minutes or until tilapia flakes easily. Serving suggestion: Serve with yellow rice and stir-fry vegetables. Thawing Instructions: Remove fish from vacuum wrap and place into a plastic bag. Place fish in the refrigerator for 24 hours prior to cooking. Or for quick thaw remove fish from vacuum wrap and place under cold running water until completely thawed, approximately 2 minutes. Cooking Instructions: Keep frozen; thaw fish prior to cooking. Do not refreeze after thawing. Fish are done cooking when easily flaked with a fork (internal temperature of 145 degrees F). Bake: Preheat oven to 375 degrees F. Place fish in oiled baking dish. Season to taste. Bake for 8-12 minutes-until fish flakes when pierced with a fork. Grill: Preheat grill. Season fish with salt and pepper. Turn after 3-4 minutes. Continue to grill until fish flakes with a fork. Pan fry: Heat a small amount of oil in a skillet over medium-high heat. Season fish with salt and pepper, coat with flour. Pan fry for 4-6 minutes, turning once, or until fish is golden brown and crispy.
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