Continuing on this feature write-up series which of these two wins (or lose) in terms of nutritional value?

Whole chicken frames or tilapia? This one is actually easier than last time. I would go with chicken Frames.

Originally instead of Tilapia I chose BASA FILLETS / catfish. However, knowing that basa is clearly the wors(er) evil, it made this “contest” somewhat far too easy for me to write. Hence, a slightly different fish here, the humble Tilapia, is chosen.  

Once again as per previous format I’ll overview on each item before explaining my rationale on the “winner”.

The Tilapia

For context, Tilapia has an interesting background.

1. Its name composes of Greek “talon” and “adios”. Combined, literally translates to “distant fish”.
2. They’re “hardy”. They can adapt, even in the saltiest of waters. Even in Salton Sea where next to no other other fish species are known to survive.
3. As predominantly farmed, a report in 2013 suggests that its worldwide production has exceeded the production of beef.
4. As according to Queensland and NSW Biosecurity Act(s) ~ Tilapia is recognized as “noxious” and “Pest“species.
   1. Reportedly, it is illegal for anyone to catch, keep, sell or set up a business in Tilapia farming.

And here – are the not-so-good things.

1. They’d eat anything. From vegetables to algae and….faeces.
   Snopes.com wrote quite an article on this. According to US Dept. of Agriculture, the Tilapia farming (at least in China) was rumoured to be highly unsanitary in their conditions. 
2. …And consequently – potentiator for food poisoning.
   To be specific – “Scombroid” poisoning due to its high inherent histidine content. If ingested in large amount, Histidine potentially undergo conversion to excess homocysteine. If in excess cannot be detoxed properly by the liver, inflammation may result. Case study here.  

Here is an attention grabbing headline. “Human-made freak”. 

And what I personally do not like ~ is their palsy, teeny-tiny edible portions.

Expect to see no more than 40% off any whole fish as edible portion. For every 500g, I am getting maybe around 250g worth edible matter. Also due to so much water weight, even smaller yield results.

So what “good” is it, then? They taste pretty good. I would ever so slightly rate this more palatable than that of Basa fillets; even if that’s boneless.

Chicken Frames ~ unappetising at first, but calorific long term (with caveat). 

“Frames” here refer to the skeletal “cage” of the bird. 

There may be a few dribbles of meat here and there, but don’t expect good handful amount.

The biggest cons, is obviously the omega 6 PUFA on mostly the skin. On the flipside we have appreciable amount of gelatin and collagen off the bones. Pressure cooked ~ we can still net good amount of DIY stocks. If cooked long enough – some of the bones can actually be chewed as is (slightly grainy taste, given it is “bone meal”, but not that bad).

I do however get somewhat uneasy from storage practicality. DIY stocks made from these tend to go off fairly quickly.

Rancidity risk here if you keep the frames longer than a few days in the fridge.

Winner (of less evil): Chicken Frames.

With slight caveat ~ I recommend using them rather quickly.

Chicken Frames, I’d wager like chicken necks, nonetheless have the advantage for DIY stocks which is flavoursome for all savoury dishes. A carb allowance meal with boiled rice, eggs, some of the frames, squeeze of lime and the stock = comfort refeed meal. 

Depending on the batch, you may or may not be lucky to have more meats on the bones.

Tilapia on the other hand  is very underwhelming in terms of edible yield. Depressing I may also add ~ sifting through the meat away from the bones is more of a chore than an actual dinner.

Live-It-Forward,

AW.