Common names for Tilapia
St. Peter’s fish, sunfish
Other languages for Tilapia
- French name: Tilapia
- Italian name: Tilapia
- German name: Nil-Buntbarsch
Introduction to Tilapia
Tilapia, which originated in the Nile River, has been farmed for decades and is grown in warm waters around the globe. It is the second most farmed fish group on the planet, second only to carp. Tilapia are cultivated domestically in the southern and western states. Costa Rica and Colombia are significant fresh produce providers. Three of the most frequently farmed species in the United States include Tilapia nilotica, an emerald-green tilapia renowned for its high production and fast development; Tilapia aureus, a cold-resistant strain; and Tilapia mossambica, a reddish-skinned strain popular in live markets and display tanks. According to legend, tilapia was the fish that Jesus of Nazareth multiplied 1,000fold to feed the people. This earned the species the common name “St. Peter’s fish,” which the FDA prohibits from being sold. Whole tilapia often weigh between 1 and 2 pounds. Certain customers like fish that weigh more than two pounds.
Product profile for Tilapia
The lean-meated tilapia has a somewhat firm, flaky texture and a mild, sweet flavor. The mild flavor of tilapia is often compared to that of catfish, another farm-raised success story. Raw meat is white to pinkish-white in color, and fillets may have a small layer of darker muscular tissue immediately beneath the skin. The cooked flesh is white and lean, and the flakes are delicate. When it comes to growing superior tilapia, water quality and nutrition are crucial. Poor quality produces an off-flavor or a muddy, grassy flavor comparable to wild-caught catfish.
Cooking tips for Tilapia
Tilapia is a flexible fish, but whichever method you choose, use a light sauce to prevent overwhelming the delicate flavor of the fish. The tilapia’s beautiful skin — gold, red, or black and white — should be highlighted but not eaten since it might be bitter.
Nutrition facts for Tilapia
Calories: 96 Fat Calories: 15 Total Fat: 1.7 g Saturated Fat: 0.8 g Cholesterol: 50 mg Sodium: 52 mg Protein: 20.1 g Omega 3: 0.2 g
Primary product forms for Tilapia
Live Fresh: Whole, H&G, Fillets (boneless, skin-on/skinless) Frozen: Whole, H&G, Fillets (boneless, skin-on/skinless) Value-added: Frozen (breaded fillets), Marinated or sauced portions
Global supply for Tilapia
Africa, China, Colombia, Costa Rica, Ecuador, Honduras, Indonesia, Jamaica, Thailand, Iran