Tilapia

The name tilapia is actually a very broad term used to describe nearly a hundred species of cichlid fishes from the tilapiine cichlid tribe. The species was originally found in Africa and parts of the Middle East, but today the fish can be found in a variety of fresh water environments from shallow streams and ponds to rivers and lakes.

Tilapia has been farmed for food for over 2,500 years. Tilapia farming started out mainly in the Middle East and parts of Africa, but has in recent years become a worldwide industry with Asia and South and Central America becoming large producers of Tilapia. Today, tilapia are produced in outdoor pounds and indoor systems. Tilapia are not only used as a food source, but are often used as a type of biological control for certain aquatic plant problems.

Tilapia is becoming an increasingly popular fish for many reasons. First, it is affordable and simple to cook. It is easily substituted in your favorite recipes that call for sole, snapper, pompano, flounder, cod and sea bass. The lean white meat produces a delicate, yet mildly sweet flavor that can easily be enjoyed. Also, tilapia has high nutritional value with only 96 calories per 100 gram serving and more than 20 grams of protein.

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