South East

Phil Jinks is an entrepreneur from Maidstone who has sunk £1/2m into developing tilapia, a warm water fish that's normally found in Asia and the Caribbean.

He's convinced that tilapia will become a sustainable replacement for cod, whiting and haddock in the UK.

Sussex tilapia - fish farm.

Phil says, "In the US, where it's really taken off, it's known as the aquatic chicken because it is so fast growing. It grows to full size in under six months which is incredible."

His order books are already full to the brim and he's now looking to sell his business model to farmers across the South East.

Already there's been tremendous interest from farmers with spare barns and spare units where they are looking at diversifying.

Growing markets

Sussex tilapia is going to hit supermarkets soon but it will be in direct competition with African tilapia.

Cod shortage - could tilapia be the answer?

The consumer will ultimately decide, but Fred Stroyan of New England Seafood, the South East's largest fish wholesaler, says there's a market for both.

Velo Mitrovich, Deputy Editor from Fishing News International says: "The potential for tilapia is enormous. The only thing you need for tilapia is heat and London and the South East have a lot of heat.

"So you could grow tilapia in elevator shafts, and then people could buy tilapia grown by local people in the South East."

Whatever way you cook it, South East fish farmers are hoping they'll make a tasty profit out of their tilapia ventures, turning the little known fish from the tropics into a British best seller.

COOKING WITH TILAPIA

Tilapia is cheaper than cod and tastes quite bland, which means it takes flavours very easily. Inside Out asked the experts for their top recipe tips...

> Tilapia with coriander

Ingredients:
Vegetable oil
Sea salt for seasoning
2 Tilapia fillets
Red chilli
1 fresh lime
Fresh coriander
Knob of unsalted butter

Heat some oil in a heavy duty frying pan. Once the pan is nice and hot, season with good quality sea salt.

Tilapia fillet - tender and succulent.

Place tilapia fillets in pan and sear both sides to get brown (approx two minutes). Remove from the heat, add knob of butter, thinly sliced chilli and squeeze in the juice of half a lime.

Return to heat and cook for further couple of minutes, adding in some finely chopped coriander just prior to serving.

Do not overcook as it will dry out the fish. Remove the fillets from the pan and pour the juice across the fillets.

Serve with fragrant rice and a chilled Sauvignon Blanc.

Recipe by Jeremy Ryland Langley, Waitrose Specialist Fish Buyer

> Tilapia Wraps

Ingredients:
500-600g of tilapia fillets sliced down the middle and lightly dusted with flour
One pack of eight flour tortillas (wraps)
Mango salsa

Make the salsa first:

6-8 vine fresh tomatoes (chopped very coarsely and drained)
A small bunch of coriander finely chopped
Juice from one squeezed lime
¼ of a red onion, chopped (optional)
1-2 red peppers (deseeded and chopped finely)
1 large ripe mango, peeled and cubed
Pinch of salt
Teaspoon of sugar
Discovery Chipotle paste
1-1½ cups of frozen sweet corn defrosted under hot tap water (optional)

The first thing you do is make a nice Mexican salsa. Add tomatoes, chilli paste, a squeeze of lime and a pinch of salt, adjusting for taste.

Tilapia responds well to other flavours.

If you make it too hot, add the corn which takes out some of the bite.

Cut the tilapia fillets down the middle, dust them with flour. Fry the fillets in hot oil, cooking about 2-2½ minutes per side. Open the flour wrap bag and place wraps and all into a microwave for about 1½ minutes on high.

Divide the fillets up on the wraps, cover with salsa, wrap up and enjoy. Remember to fold the bottom up or you'll have a lap full of salsa!

You'll stun your guests and you can do the complete meal in just 15 minutes or less.

Serves four.

Recipe by Velo Mitrovich, Deputy Editor - Fishing News International

COOKING TIPS

"I like to just cook it with a bit of butter, add a little salt and lemon and coriander and that's it"

Tilapia boom - fish store.

Patrick Blow, Lake Harvest Tilapia

"The best way to eat any fish is very simple. Take the fillets and flower them and pan fry them and take a wedge of lemon and squeeze it on - it's like dynamite."

Fred Stroyan, New England Seafood

"Tilapia is a very mild, neutral fish so make it with a nice sauce."

Joost De Smedt, Vitafish