Seafood
Tilapia (Market Group)
Tilapia is a multi-species market group, not automatically Nile tilapia; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- usually a deep laterally compressed body
- long continuous dorsal fin
- bars and colour vary; species follows the label
Names in other languages
- 繁體中文
- 羅非魚
- English
- Tilapia (Market Group)
- Bahasa Indonesia
- Ikan tilapia
- Tagalog
- Tilapia
Name in Cantonese (Jyutping): lo4 fei1 jyu4 No Cantonese voice on this device
What is it?
Tilapia (Market Group) is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
usually a deep laterally compressed body; long continuous dorsal fin; bars and colour vary; species follows the label.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Choosing & preparing
Use separate boards and knives for raw fish, then wash hands and clean work surfaces; cook until the flesh is opaque and flakes or separates from the bone easily.
Storage
Keep raw fish covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.
What Ma’am or Sir may say
買羅非魚，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Tilapia (Market Group), with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要羅非魚，要原裝標籤或檔口牌清楚嗰款。Meaning: Tilapia (Market Group), please, with a clear original label or stall sign.
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Sources (7)
- Hong Kong AFCD — Hong Kong Biodiversity Database - Redbelly Tilapia
- Food and Agriculture Organization of the United Nations — Cultured Aquatic Species - Nile Tilapia
- Hong Kong Centre for Food Safety — Seafood Safety and Hygiene
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT