Do you sell tilapia fillets?

Yes — choose the fillet variant and we cut it on the farm. Fillet yield on tilapia is roughly 35–40%, which is why the per-kilo fillet price is higher than whole fish.

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Fish & Seafood

Fresh Farmed Tilapia

Mild, boneless-friendly and the fastest fish we grow.

Freshly harvested · be the first to review

Netted to OrderPond-RaisedFew Bones

₨700per kg

Tilapia raised in our nursery ponds — the most forgiving fish in Pakistani aquaculture and the one we recommend to households cooking fish for the first time. Mild flavour, few intramuscular bones, and it takes a marinade better than carp does. Netted against orders, cleaned on the farm and delivered chilled.

Choose size / weight

Farm origin

Nursery ponds, Berke Haddock Farms

Harvested

Netted to order — usually within 24 hours

Size

1 kg (whole, cleaned)

Availability

110 in stock

Buy it now

Order by 12:00 noon for same-day delivery in the Tando Allahyar zone.

Where we deliver this

Karachi₨250 flat, free over ₨4,000
Hyderabad₨150 flat, free over ₨2,500
Tando AllahyarFree pickup · ₨100 local delivery, free over ₨1,500

Not sent to Lahore, Islamabad

Distance and the cold chain decide this, not stock. The delivery pages explain what reaches each city and why.

Why tilapia is the easiest fish to start with

Mild, low in bones and forgiving to cook — tilapia is the fish we recommend to households who find rohu too boney or too strong. The flesh is white and fine, it takes a marinade well, and it does not fall apart in a pan the way some soft-fleshed fish do.

It also grows faster than carp, reaching a marketable size in roughly six months against about twelve for rohu, and that time difference is essentially the whole of the price difference between them. It is not a lesser fish; it is a quicker one.

How we raise it

In the same ponds, on the same principle as our carp: stocked well below intensive rates so the water stays clean without chemical correction. Overcrowded tilapia is the source of the muddy taste people associate with pond fish, and it is a stocking decision rather than an unavoidable property of the species.

It is netted to order rather than held on ice, cleaned, and sent whole unless you ask for it filleted.

Cooking it

It suits fast, hot cooking — pan-fried, grilled, or battered — because the flesh is lean and overcooks quickly. Take it off the heat as soon as it flakes; a minute longer makes it dry in a way carp does not.

For anyone cooking fish for children, this is the one to start with. The bone structure is simple and a fillet is genuinely boneless.

Comparing prices? See what fish costs across Pakistan — with the source of every figure named and the date it was last checked.