FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood ArticlesFish & Seafood >  Tilefish :History & Facts

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art

TILEFISH

 

The tilefish can be found in deep waters (200 to 1400 feet) off the continental shelf from Nova Scotia to the Gulf of Mexico. Tilefish are members of the Malacanthidae family, a group of fish that is widespread in tropical and temperate waters.  They are bottom feeders with strong teeth, and feed on shrimp, crabs, shellfish, sea urchins, sea cucumbers, squid, and an occasional fish.

HISTORY

Tilefish have a somewhat curious history, having been first 'discovered' in 1879 off Nantucket Island in the western Gulf Stream. They were found in abundance, and were fished commercially for only a few years until 1882 when, after a severe storm, tens of millions of dead and dying tilefish were found between Delaware Bay and Cape Cod.  It would be almost 10 years before any tilefish were again found, and longer before commercial fishing for them was resumed.  It is believed that the dieoff occurred when the storms caused an upwelling of cold waters into their warmer Gulf Stream habitat.

Tilefish

DESCRIPTION

The tilefish family resembles the sea bass family in general appearance.  Six species occur along the Atlantic coast of the United States. Two species, the golden tilefish (Lopholatilus chamaeleonticeps) and the blueline or gray tilefish (Caulolatilus microps), are fairly plentiful in Florida waters. The golden tilefish is the most colorful fish with a blue-green back that fades to a pearly white belly. It is touched with red and blue iridescence, highlighted by irregular yellow-gold spots and ocean-blue under the eyes. Combined with these colorful markings is the adipose flag or crest on the head. The blueline tilefish is similar in taste to the golden tilefish, but it is not as colorful and lacks the adipose flag.
 

WHERE TO FIND THEM

Along the southeastern coast and in the Gulf, tilefish live in burrows and sometimes congregate in pods or small groups at depths ranging from 200 to more than 1,400 feet. As tilefish become larger they tend to live at greater depths. Tilefish do not school, but group in clusters near the heads and sides of submarine canyons along the outer continental shelf. The predominant fishing method is longlining with the greatest catch taken during the daylight hours. Although adults weigh an average of 10-25 pounds and can weigh up to 50 pounds, the common market size ranges about 6-8 pounds.
 

TILEFISH ATTRIBUTES

Their diet of crab and shrimp, etc. give them a firm but tender, white meat with a delicate sweet flavor. Extra lean fish.
"If you love lobster, you'll like tilefish."


SUBSTITUTE SPECIES

Amberjack, Tilapia, Grouper, Shark, Snapper.


HOW MUCH TO BUY

    • Whole or drawn fish: 3/4 to 1 pound per serving.
    • Dressed or cleaned fish: 1/2 pound per serving.
    • Fillets or steaks: 1/4 to 1/3 pound per serving.


BUYING, STORAGE AND HANDLING

    Remember to purchase seafood last and keep it cold during the trip home.
    Fresh whole fish should have:
    -- A shiny surface with tightly adhering scales.
    -- Gills that are deep red or pink, free of slime, mucus and off-odor.
    -- Clean shiny belly cavity with no cuts or protruding bones.
    -- A mild aroma, similar to the ocean.

    Fresh steaks, fillets and loins should have:
    -- A translucent look.
    -- Flesh that is firm and not separating.
    -- A mild odor, similar to the ocean.
    -- No discoloration.
    -- Packaging that keeps them from being bent in an unnatural position


PREPARATION

    • Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
    • After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
    • Always marinate seafood in the refrigerator.
    • Discard marinade; it contains raw juices which may harbor bacteria.
    • When marinade is needed for basting reserve a portion before adding raw seafood.


COOKING

    • The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
    • If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
    • Fillets less than 1/2 inch thick do not need to be turned during cooking.
    • Fish cooks quickly. Do not overcook.
    • Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
    • Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
    • Marinate in your favorite salad dressing prior to cooking.
    • Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
    • Broil or grill with lime-butter and seasoned salt.
    • Oil the grill to prevent fish from sticking.
    • Bake whole fish with a crab or shrimp stuffing.
    • Add leftover fish in broken pieces to salads, soups or sauces.
    Spicy Tilefish Fillets Recipe


NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

    • Calories 110  
    • Calories From Fat 15  
    • Total Fat 2 g
    • Saturated Fat 0 g
    • Cholesterol 55 mg
    • Sodium 75 mg
    • Total Carbohydrates 0 g
    • Protein 22 g


MERCURY ADVISORY

    For women of child-bearing age and small children there health hazards associated with mercury in Tilefish.
    For additional information, visit these web sites:
    U.S. Food and Drug Administration  www.cfsan.fda.gov/seafood1.html
    U.S. Environmental Protection Agency  www.epa.gov/ost/fish

Florida Department of Agriculture and Consumer Services  www.fl-seafood.com
 

TOP 

RELATED ARTICLES

Tilefish :History & Facts       Asian Carp Become A Major Problem       World Fisheries In Crises       Swai Fish (Pangasius)       Alaskan Wild Black Cod       Amberjack       Aquaculture Production & the Environment       Bighead Carp       Bluefish       Catch Shares Fisheries Management       Catfish, Farm Raised       Caviar From Russia with Love       Caviar: Description & Facts       Cod: British Gold       Cyanide Fishing       Fish Facts & Health Benefits       Fish Farms: Raising Fish on Inland 'Farms'       Fish, Becoming More Expensive by the Day       Fish, Something Fishy Going On Here       Flounder       Grouper       Jellyfish       King Mackerel       King Salmon       Komoci Konbu, Herring Eggs on Kelp       Mackerel, Wild      Mahi-Mahi       Mullet       Pompano       Ocean Fisheries & Overfishing       Salmon, Wild or Farmed       Salmon of Wisdom       Salmon Facts & Types       Salmon, Wild Salmon & Dams       Sockeye Salmon Record Run       Shark       Shark Finning       Smoked Fish       Snapper       Spanish Mackerel       Striped Bass       Sushi Fact Sheet       Swordfish       Tilapia Description & Facts       Tilapia: Grilling Perfect Tilapia       Trout: Fit for a King       Trout In Trouble       Atlantic Bluefin Tuna in Trouble       Tuna on the Grill       Yellowfin Tuna       Whales Still Hunted in 2012

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

POPULAR PAGES

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals