40 oz bag
10 servings per container
Tilapia, Water, Sodium Tripolyphosphate (Added To Retain Moisture).
Produced in a facility that also processes crustacean shellfish (crab, lobster and shrimp).
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
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.