16 Facts About Tilapia

Tilapia is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes, with the economically most important species placed in the Coptodonini and Oreochromini.

Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water.

Tilapia has been the fourth-most consumed fish in the United States since 2002.

Tilapia was a symbol of rebirth in Egyptian art, and was in addition associated with Hathor.

Tilapia were one of the three main types of fish caught in Talmudic times from the Sea of Galilee, specifically the Galilean comb.

Related searches

Common name "tilapia"' is based on the name of the cichlid genus Tilapia, which is itself a latinization of tlhapi, the Tswana word for "fish".

Tilapia are known to be mouth-brooding species, which means they carry the fertilized eggs and young fish in their mouths for several days after the yolk sac is absorbed.

Tilapia have been used as biological controls for certain aquatic plant problems.

Tilapia are unable to survive in temperate climates because they require warm water.

Tilapia are currently stocked in the Phoenix, Arizona, canal system as an algal growth-control measure.

Tilapia were originally farmed in their native Africa and Levant.

Tilapia are some of several commercially important aquaculture species that are susceptible to off-flavors.

Tilapia have very low levels of mercury, as they are fast-growing, lean, and short-lived, with an omnivorous diet, do not accumulate mercury found in prey.

Tilapia are low in saturated fat, calories, carbohydrates, and sodium, and are a good protein source.

Tilapia serve as a natural, biological control for most aquatic plant problems.

Tilapia can be farmed with shrimp in a symbiotic manner, positively enhancing the productive output of both.