# Tilapia, ready when I need it

**URL:** https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749
**Category:** Anova Precision® Cooker
**Created:** [May 7, 2017, 10:44pm UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749 "2017-05-07T22:44:02Z")
**Posts on this page:** 6
**Page:** 1

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### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)
#### Post date: [May 7, 2017, 10:44pm UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749/1 "2017-05-07T22:44:02Z")

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One of the best things about my Anova is that I don’t have to worry about timing nearly as much. Fish is a perfect example because it is so easy to over OR under cook.

I put 3 pieces of tilapia in a gallon bag with a mix of garlic, parmesan, olives and sriracha on one side and cooked them for an hour at 145F. They were thin and probably done before an hour, but if I couldn’t serve them for another half hour it made no difference.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/5162bc77c04588c2bf278adfb8ebe31f4b0b5159.JPG)

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [May 7, 2017, 10:50pm UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749/2 "2017-05-07T22:50:04Z")

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Looks amazing @RichardOL! Tilapia is what I want to try out next (along with salmon).

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### Author: ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [May 8, 2017, 1:33am UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749/3 "2017-05-08T01:33:06Z")

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Richard, nice prep.

Alyssa, salmon. Go with salmon. …

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [May 8, 2017, 3:02am UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749/4 "2017-05-08T03:02:36Z")

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I’ll definitely try out salmon! @acs

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### Author: ![mlamb](https://avatars.discourse-cdn.com/v4/letter/m/e19adc/32.png) [@mlamb](https://community.anovaculinary.com/u/mlamb)
#### Post date: [May 8, 2017, 12:52pm UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749/5 "2017-05-08T12:52:42Z")

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Funny you mention prevention of overcooking, but you cook your fish at 145. I thought fish was done at 125.

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### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)
#### Post date: [May 8, 2017, 12:57pm UTC](https://community.anovaculinary.com/t/tilapia-ready-when-i-need-it/6749/6 "2017-05-08T12:57:37Z")

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I might do fresh salmon at 130F but for other random fish I like it more done.