How to Choose Fresh Tilapia | Ingredients Atlas | even thickness | spring-back flesh

With tilapia the thing that matters most is a fillet of even thickness end to end. An even fillet pan-fries well tonight. A frozen pack is the better buy for the weekend. Lay the fillet flat and look along it, because one that tapers away at the tail will overcook there before the middle is done. Press the flesh next, which should spring back level rather than hold a slow dent. Then check the edges for grey and brown. A faint pink cast across the fillet is normal. A thawed fillet at the counter reads as fresher than the frozen pack. Read both labels and most say previously frozen. Read the label, then buy whichever of the two was frozen more recently.