SMOKED TILAPIA

Storage of high-protein and affordable tilapia by smoking is a particularly preferred method in the United States. Tilapia is more beneficial than most animal protein sources and smoked to make it flavored and very tasty.

Smoked Process

  • Brine the 1/2” fillets for 5 minutes in 80º brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.
  • Dry fillets for 60 minutes in a smokehouse preheated to 100° F (38° C).
  • Smoke for 60 minutes at 185° F (85° C).
  • Nutritional Values of Tilapia
    Tilapia / Baked
    Serving Amount: 100 g

     

    Calorie 128 Fat 2,7 g
    Cholesterol 57 mg Sodium 56 mg
    Potassium 380 mg Carbohydrate 0 g

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    SMOKED TILAPIA SALES

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    previously 19,99 EURO

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