This is a relatively newcomer to the smoked fish family and has recently appeared on the kosher shelves. And what a great addition it is. Tilapia fish has a firmer texture than salmon, more ‘meaty’ and less flaky. Skinless and boneless, it’s smoked on beech wood chippings and has a superb delicate, refined flavour. A must!
Tips: can replace smoked salmon in all circumstances and can be served hot or cold. Makes a great ‘hors d’oeuvre’ on its own. Or flaked in a salad or pasta dish.