Tilapia

Not every tilapia is created equal. Ecuador grows its fresh tilapia, called mojarra in Spanish, from the ocean. It is transported fresh to our stores by air. In addition to helping the fish sector be more sustainable, ocean farming allows us to know exactly what ingredients are used to produce the food we eat. Our fresh tilapia is often larger in size and has a slightly sweet flavor. Unlike the more gray and black tones of traditionally farmed tilapia, its outer color is darker brown and black. Its “fresh” gill tag makes it easy to identify. Fresh tilapia is always a good choice, whether it’s fried or broiled.