Many people believe that tilapia can survive in polluted water, leading them to think its growth environment is harsh and unclean. In reality, professional tilapia farms are certified by national aquaculture permits and adopt ecological circular farming models. These core production areas strictly control water quality and feed safety from the source, ensuring every tilapia meets the standards of SC/T1025-2004 Nile Tilapia. The water sources in these areas are of high quality and far from industrial pollution, creating a natural and healthy growth environment for tilapia, so people can eat with confidence.
Some people think tilapia is not nutritious, but this view is incorrect. Every 100g of tilapia contains 18.4g of high-quality protein, which is more easily absorbed by the human body. It also contains nutrients that can enhance immunity, regulate blood pressure, and protect the cardiovascular system. Such rich nutrition can meet consumers' demand for healthy ingredients in catering.
Others complain that tilapia has a dry and tough texture, but this is often due to non-fresh ingredients or improper cooking. Our tilapia are live fish delivered directly from the production areas, with significantly higher meat tenderness than ordinary chilled fish. Fresh tilapia has a firm yet tender texture, which can greatly enhance the quality of dishes.
For catering businesses, choosing suitable ingredients is crucial for cost control, quality assurance, and menu innovation. With its own advantages and the support of Lianhe Network's services, tilapia has become an excellent choice for many catering businesses.
Dubbed the "Fish of the 21st Century" and "White Meat Salmon," tilapia offers significant nutritional advantages in the catering industry:
High protein, low fat: Contains 18.4g of high-quality protein per 100g, over 30% more than eggs, making it an ideal choice for healthy menus.
Cardiovascular health: Helps lower cholesterol and prevent arteriosclerosis, aligning with modern healthy eating trends.
Rich in trace elements: Abundant in calcium, phosphorus, iron, and B vitamins, helping enhance the nutritional value of dishes.
Flavor advantages: Naturally delicious, reducing the need for excessive seasonings.
Processing convenience: Low in bones and thick in meat, with high meat yield, suitable for various cooking methods and menu innovations.
Although tilapia is highly nutritious, professional catering operators need to be aware of the following precautions to ensure customer dining safety:
The black membrane in the tilapia's abdominal cavity must be thoroughly removed to avoid gastrointestinal discomfort.
Tilapia must be fully cooked to prevent parasitic risks.
It is prohibited for patients with gout, hemorrhagic diseases, and liver cirrhosis to consume tilapia.
We have established a direct supply relationship with tilapia farming in Guangdong to provide sources from the production areas. Whether your order is large or small, or your order quantity is high or low, we can supply tilapia all the time. In terms of price, through deep cooperation with farming bases, we control price fluctuations within a reasonable range, making your cost accounting more stable without worrying about significant price swings.
