Tilapia fresh are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics. Tilapia can become a problematic invasive species in new warm-water habitats such as Australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water.
These fresh water fish are the fourth most consumed fish in the United States for 20 years. Therefore, the low price and easy preparation and mild taste is what makes this fish so popular.
Tilapia fresh typically have laterally compressed, deep bodies. This allows a division of labor between the “true jaws” and the pharyngeal jaws. This means they are efficient feeders that can capture and process a wide variety of food items.Their mouths are protrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically, tilapia have a long dorsal fin, and a lateral line which often breaks towards the end. It starts again two or three rows of scales below.
Benefits of Tilapia
Tilapia have very low levels of mercury, as they are fast-growing, lean, and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. They are low in saturated fat, calories, carbohydrates, and sodium, and are a good protein source.
They also contain the micronutrients such as phosphorus, niacin, selenium, vitamin B12 and potassium. For more information on Tilapia, click here!