The meat of the snakehead was slightly more firm than the tilapia and both fillets had a mild flavor. The snakehead had no fishy aftertaste while the tilapia had a slightly fishy aftertaste which was barely detectable. Commonly steamed or boiled.
Snakehead is a good source of protein and vitamin A. It also has a high content of arachidonic acid.
*All images are for illustration purposes only. Actual specifications, weight and prices of the product are subjected to changes.