Killing, filleting, freezing Tilapia

Killing, filleting, freezing Tilapia

How-to videos on breeding, caring for, and creating a market for Blue Tilapia. All done on a small scale and a small budget. A way to provide protein for you and your family in any kind of emergency.


Mineral Springs Tilapia


What do you think?


  1. Couple of things:
    1) Did you soak the fillets or do anything aside from rinsing them after you finished skinning? 
    2) Could you use skinning pliers to peel the skin then fillet, or does the skin not hold up well enough?
    3) Did you record gross/net meat volume. To clarify, what was your total fish weight before fillet, and what was your weight in fillets. I understand that most fish have an excellent feed conversion ratio (1 lb of food gets 1 lb of fish) but how many pounds of fillet is that? 
    4) Any plans on how to use the fish waste? I thought about turning it into a pulp more or less with a food grinder and using it for garden fertilizer, or a fresh chicken feed. I believe that adult tilapia tend to be more herbivorous compared to the omnivorous juveniles. I've speculated making a fish pulp, then drying and crumbling for fish food. It would be great to have minimal waste this way but not sure of the nutrient quality you'd have in the food product. 

  2. Hi; New subscriber, I like you videos. What is the yield in oz. of fillets per oz. of live / whole fish? Does a 2 lb fish yield an average of 1 lb. of fillet?

  3. The way you filet them wastes meat along the bones. I'm not judging, when you have a lot of fish to filet, I imagine it gets very tiresome. Your way is More efficient from Time-for-Meat perspective. If I really wanted all the meat possible, I would behead, gut, and boil/bake it whole.

  4. Whole grilled tilapia taste awesome, you should try it some time. Just gut and scale the fish, season to your liking and wrap in foil than grill for about 15 min.


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