The benefits of smoked fish (and why tilapia deserves the spotlight)

Smoked fish has long been cherished in the UK for its rich, woody flavour.

But beyond its taste, incorporating smoked fish into your diet also offers numerous health benefits.

Smoked fish is a fantastic source of high-quality protein — essential for muscle development — and omega-3 fatty acids, which play a crucial role in brain function, heart health and overall well-being. It’s also rich in key vitamins and minerals, such as vitamin B12, selenium and potassium, which support a range of bodily functions.

Although hot-smoked salmon and trout often steal the limelight, smoked tilapia fish is another nutritious, sustainable and delicious option. Tilapia provides ample protein and a host of other essential nutrients whilst remaining much leaner compared to oily fish varieties.

Tilapia: a lean, delicious choice for smoking 

Tilapia fish is a lean and highly versatile fish that performs particularly well when smoked. Tilapia loins — the thick, meaty portions from the upper fillet — are ideal for smoking due to their natural moisture content and texture.

After smoking, tilapia loins retain a juicy and tender bite, making them an excellent choice for hot smoking. This process enhances the natural flavours of the fish without making it overly fatty, ensuring a rich but balanced taste.

The bottom portions of the fillets, whilst slightly more prone to curling due to their higher fat content, also take on a delightful smoky flavour.

These variations make tilapia fish not only a delicious choice but also a versatile option for preparing smoked fish in different cuts.

The hot-smoking process: adding flavour and convenience 

Smoking acts as a natural preservative, reducing the fish’s moisture content and extending its shelf life. This is particularly appealing for those looking for convenient, ready-to-eat meal options that are both nutritious and delicious.

But traditional smoking methods, such as hot smoking, offer more than just flavour.

Hot smoking usually occurs within a lower heat range than an oven, at temperatures ranging from 52°C to 80°C. When food is smoked within this temperature range, it gets fully cooked whilst staying moist and flavourful.

For hot-smoking enthusiasts, tilapia loins are especially convenient to work with. Their natural moisture ensures they don’t dry out during the smoking process, resulting in a tender, juicy texture and a smoky, savoury bite.

Whether you’re smoking your fish at home or purchasing it pre-smoked, tilapia loins are a reliable choice for achieving a flavourful result every time.

Incorporating smoked tilapia fish into your diet 

Smoked tilapia is a versatile addition to many dishes and a great swap in pretty much any hot-smoked mackerel or hot-smoked salmon recipe.

The delicate, smoky flavour is wonderful in salads, sandwiches, pasta dishes, soups or even as a topping for flatbreads. Smoked tilapia fish can also be served as a main dish with a side salad and some starch. It also makes a perfect protein-packed snack on its own! The loins, in particular, lend themselves well to quick, flavourful appetisers due to their ease of preparation and juicy texture.

Smoked fish, including tilapia, is an excellent way to enjoy the benefits of seafood whilst introducing new flavours to your meals. The high-quality protein, essential nutrients and convenience of smoked tilapia fish make it a valuable addition to your diet. Whether you’re already a fan of traditional hot-smoked salmon or looking to try something new, tilapia offers a delicious (and far more sustainable!) alternative.

You can even smoke frozen tilapia fish; just be sure to thaw it completely first and use a high-quality fish like Regal Springs tilapia. Our premium fish is frozen pre-rigor, meaning it retains more protein and doesn’t shrink significantly.

So, next time you’re craving the rich taste of smoked fish, try Regal Springs tilapia. The juicy, tender loins — especially after hot smoking — may just become your new favourite choice.