Phoenix Golden Tilapia can be eaten raw. Before harvest it spends 21 days in clean water without feed, which removes the muddy taste and firms the flesh, and the fillets have no pin bones. Sliced paper-thin it makes Shunde-style yusheng; cut thicker it makes clean, sweet sashimi.
Why does Phoenix Golden Tilapia work for raw eating?
Two things put people off raw tilapia: a muddy taste and soft flesh. Phoenix Golden Tilapia is raised by Tianmei Agriculture in standard aquaculture tanks in Nansha, Guangzhou, and is finished differently before harvest.
- A 21-day purge: Standard industry purges run between 5 and 7 days. This fish is held in clean water without feed for a full 21 days. During this time, the fish empties its digestive tract, sheds excess body fat, and expels the compounds that cause off-flavors.
- Firm, crisp texture: With the excess fat burned off, the flesh is lean, translucent and slightly crunchy rather than mushy.
- No black belly lining: There is no dark membrane to scrape out of the belly cavity; rinse it and the meat is ready.
- No pin bones: The fillets have a clean, straightforward bone structure without intramuscular pin bones, so slicing is simple.
- Raised without antibiotics: The fish are raised in standard tanks, and antibiotics are not used.
How do you make Shunde-style yusheng?
In Shunde, Guangdong, yusheng is a long-standing local dish. The fish is sliced as thin as paper and tossed with aromatics, crushed peanuts, and pure oils just before eating. A whole fish of about 750 grams provides enough loin meat for a generous platter.
Ingredients for yusheng:
- Chilled fillets from one Phoenix Golden Tilapia
- Fresh ginger, peeled and cut into hair-thin shreds
- Scallions, white and pale green parts, finely shredded
- Fresh kaffir lime leaves, rib removed, sliced into ultra-fine threads
- Fried or roasted peanuts, lightly crushed
- Pure peanut oil
- Light soy sauce
Steps to prepare yusheng:
- Dry the fillets thoroughly with paper towels. Any excess surface moisture will soften the meat and dilute the flavor.
- Place the fillet skin-side down on a clean, dry board. Angle a sharp slicing knife nearly flat against the flesh and pull thin, translucent slices across the grain.
- Spread the paper-thin slices in a single layer over a chilled ceramic plate or over a platter lined with crushed ice and covered with clean food-grade film.
- Arrange the shredded ginger, scallions, lime leaves and peanuts in small mounds around the fish or in separate small bowls.
- Right before serving, drizzle the raw fish with pure peanut oil and a splash of light soy sauce.
- Toss the fish and aromatics together using chopsticks, lifting the ingredients high into the air to distribute the seasonings evenly, then eat immediately.
How do you cut and serve tilapia sashimi?
If you prefer Japanese-style sashimi over tossed salads, Phoenix Golden Tilapia can also be cut into thicker slices. The natural sweetness of the flesh pairs cleanly with soy sauce and grated wasabi.
- Chill the skinned loin in the coldest part of your refrigerator or on top of ice for 20 to 30 minutes before cutting. Cold flesh holds its shape best under the knife.
- Trim away the dark red bloodline along the outer side of the loin if you want an entirely pale, uniform appearance and a milder flavor.
- Set your knife at a 90-degree angle to the cutting board, or tilt it slightly at a 45-degree angle.
- Cut straight down in one smooth pulling motion across the grain, making slices about 5 to 6 millimeters thick. Avoid sawing back and forth.
- Fan the slices out across a chilled plate lined with shredded daikon radish or fresh perilla leaves.
- Serve cold alongside a small dish of good light soy sauce and freshly prepared wasabi.
What can you do with the rest of the fish?
Preparing a whole 750-gram fish for raw dishes leaves behind the head, collar, central backbone, and belly trim. None of this needs to go to waste.
- Clear fish head soup: Sear the head and backbone in a hot wok with ginger slices until pale golden, then pour in boiling water. Simmer over medium-high heat for 15 minutes until the broth turns milky white and rich.
- Crispy fried collars: Dust the collar cuts and fin bases in a little cornstarch and salt, then pan-fry in oil until golden and crisp.
- Simmered fish trim congee: Simmer the bones with rice grains and water over low heat until the congee is thick and velvety, then stir in scallions and white pepper.
- Quick-fried belly strips: The fattier belly flap can be seared in a hot pan with scallions, dark soy sauce, and a splash of Shaoxing wine for a fast side dish.
How should you handle and chill raw tilapia?
Raw fish preparation relies on good kitchen temperature control and strict separation from cooked foods.
- Keep everything cold: Keep the fish chilled until the moment your knife touches it. If you are preparing a large batch, keep the unworked loins on crushed ice wrapped in parchment paper.
- Use a dedicated board and knife: Use a sanitized plastic or wood cutting board reserved only for food that will be eaten raw. Wash and dry your hands, knife, and work surface before starting.
- Dry the fish before cutting: Surface water encourages bacteria growth and softens the texture. Pat every fillet completely dry with fresh paper towels.
- Eat immediately: Yusheng and sashimi should be eaten as soon as they are sliced and plated. Do not let raw fish sit at room temperature.
Where can you get Phoenix Golden Tilapia?
Tianmei Agriculture supplies Phoenix Golden Tilapia live or chilled, about 750 g per fish, harvested to order from its farm in Nansha, Guangzhou. Delivery is nationwide in China: same day to Guangdong wholesale markets, and by courier next day at the latest within Guangdong. Email info@tianmeiagri.com or message +1 647 866 1277 on WhatsApp.