Tilapia, which Mintel names the third most consumed fish behind salmon and tuna in its 2021 Seafood report, saw strong double-digit growth both in fresh and frozen formats in 2020. UnderCurrent noted that tilapia is competing effectively against other fish and chicken, and even pork and beef for its wholesomeness, versatility, and better value.
From the world’s No. 1 premium tilapia provider, Regal Springs Naturally Better Tilapia recently launched its new cut Tilapia Tenderloins in both Fresh and Frozen, which offer restaurants the flaky, tender, succulent fish consumers crave in a convenient, consistent size that makes preparation a breeze. These tenderloins are perfect portions, cutting down prep time and increasing flavor.
Regal Springs, a pioneer and leader in sustainable and responsible aquaculture, has created the world’s first fully integrated tilapia supply chain. The company’s tilapia are fed vegetable-based diets and are never treated with growth hormones, antibiotics, or chemicals. To ensure maximum freshness, the tenderloins are delivered from the deep freshwater lakes to airport depot distributors within in as little as 12 hours.
Additionally, Regal Springs Naturally Better Tilapia Tenderloins are smaller than the classic fillet and loins, which is perfect for a variety of cooking methods, including baking, broiling, frying, and air-frying. They are also easy to bread or batter and make excellent selections for offerings, appetizers, tacos, sandwiches, wraps, and more. Greg Retz, Regal Springs Corporate Chef says, “The fresh taste and texture of the Regal Springs Naturally Better Tilapia Tenderloin is like a blank canvas. They easily pick up any flavor profile from the classic pub-style battered tender, the perfect fish and chips, to a perfectly pan seared serving finished with a classic Béarnaise. They are especially perfect for fajita and tacos. This cut saves time in your kitchens and is appropriate for any foodservice establishment from quick service all the way to a white tablecloth center-of-the-plate entree.”