Tilapia is a popular fish enjoyed by many for its affordable price, mild flavor, and lean protein However, you may have noticed your tilapia fillets turning an unappetizing green color at times. What causes this green tint in tilapia? Is it safe to eat?
In this article, we’ll explore the main reasons behind green tilapia and provide tips to ensure you pick healthy, fresh fillets.
What Causes Green Color in Tilapia?
There are three potential causes behind the greenish color in tilapia fillets
Bacterial Contamination
Fresh tilapia flesh should be reddish-pink in color. If it starts turning green, it’s often a sign of spoilage and bacterial contamination. Bacteria breaking down the flesh can lead to greenish discoloration. Fillets with this tint should be avoided.
Absorption of Algae Pigments
Farm-raised tilapia are often kept in ponds containing algae. Some types of algae contain green pigments that can be absorbed by the fish flesh. This leads to a harmless greenish tinge.
Gallbladder Fluid
When cleaning tilapia, greenish fluid from the gallbladder sometimes leaks onto the flesh. This bitter fluid can discolor the meat. Thorough washing is needed to prevent off-flavors.
Out of these, bacterial growth is the main concern since it indicates spoiled fish unfit for consumption. Let’s look at some tips to assess freshness.
How to Check Tilapia Freshness
Follow these simple tips when buying and storing tilapia:
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Check the flesh. It should be firm with a sheen and bounce back when pressed gently.
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Seek a translucent appearance in fillets with minimal bruising.
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Avoid fillets with drying or discoloration around the edges.
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Refrigerate immediately and use within 1-2 days of purchase.
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Cook thoroughly until it flakes easily and reaches 145°F internally.
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When in doubt, apply the smell test. Good fresh tilapia has a neutral, mild scent.
Is Eating Green Tilapia Dangerous?
If the green tint is from spoilage bacteria, avoid eating the tilapia as it poses health risks from bacteria like salmonella, listeria, and E. coli. Consuming spoiled seafood can cause food poisoning symptoms.
However, if the color is from algae or gallbladder fluids, the tilapia is generally safe to eat after thorough cleaning and cooking. Algae pigments and bile are not hazardous once the fish is fully cooked.
The FDA lists tilapia as a fish low in contaminants. When farmed properly, it is considered safe for pregnant women, infants, and children. But as with any meat, proper handling is vital.
Tips for Cooking Green Tilapia
If you’re not sure why your tilapia is green, here are some tips for safe cooking:
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Inspect raw tilapia carefully and sniff for any unpleasant odors of spoilage. Discard if it smells bad.
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Wash fillets under running water to remove any algae or bile residue.
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Marinate the fish in lemon, lime, or vinegar to help neutralize odors.
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Cook thoroughly to at least 145°F internal temperature until opaque and flaky.
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Avoid cross-contamination by using separate boards and utensils for raw tilapia.
How to Prevent Green Discoloration When Buying Tilapia
To avoid greenish tilapia fillets, here are some buying and storage guidelines:
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Purchase wild-caught tilapia instead of farm-raised whenever possible.
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Check fillets carefully for freshness when buying. Select fillets without discoloration.
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Buy from reputable fisheries and seafood markets with high turnover.
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Keep raw tilapia chilled at 32–40°F right from capture through storage and sale.
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Ensure the fish case, storage bags, and your refrigerator are very clean.
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Refrigerate tilapia immediately after purchase. Use within a day or two.
Following basic food safety practices when buying, transporting, storing, and cooking tilapia will help prevent spoilage bacteria that causes green discoloration. With proper handling, enjoyable healthy meals of tilapia can be safely enjoyed.
The Bottom Line
Occasional green color in tilapia fillets can result from harmless algae pigments or gallbladder fluids. But a greenish tinge can also indicate microbial growth and spoiled fish unfit for eating. Always inspect raw tilapia carefully for freshness. When in doubt, apply the smell test and discard fillets with an unpleasant odor. With proper care when buying and preparing tilapia, it can be a healthy, affordable addition to your diet.
Is green pond water bad for fish?
FAQ
What color is spoiled tilapia?
How can you tell if tilapia is good or bad?
What does tilapia that’s gone bad look like?
Why did my tilapia turn blue?
Why is my tilapia red?
A fish treated with CO will usually appear bright red in color (as pictured above) and some mistakenly think that this means the fish is more fresh, though often that is far from the truth. The practice of using carbon monoxide is deceptive to you, the consumer, and is most commonly found in frozen Tilapia from China, Vietnam and Thailand.
Why does tilapia smell bad?
The bad odor indicates that there is increased bacteria growth in the fish, and the flesh has started to break down, and there is a high risk that you would become sick with food poisoning if you eat the tilapia. So, to be safe, discard any tilapia that has a very strong fishy smell, or a bad odor.
Why does frozen tilapia turn brown?
How to Tell Not many people are aware, but imported, frozen Tilapia is often treated with carbon monoxide (CO). This process is sneaky as it can help the fish look fresher for longer by delaying the oxidization of the meat, which is what causes fish to turn brown as it spoils.
What does tilapia look like when cooked?
The fish will have a different appearance when cooked compared to raw, as it should turn from a translucent pinkish-white to an opaque white color. A freshly cooked tilapia should be milky-white in color, with firm flakes, and with a mild fishy smell.