Also known as:
Bream, mouthbrooder, St. Peter's fish, Nile perch, Hawaiian sun fish, mudfish, ngege (Africa), Mozambique tilapia
, blue tilapia
, wami tilapia
Waters:Fresh waters of Asia and Africa fish farms in North and South America.
Similar in shape to sunfish and variously colored (pale red, white, gray, or gray-blue) can range in size from 1 to 5 lbs. Tilapia
has white or pinkish flesh that's firm, low in fat, sweet and mild in flavor. The tender skin is edible.
can be baked, broiled, grilled, or steamed.
In the U.S., all tilapia
is farm-raised and of lesser quality than the wild variety harvested in Asia and Africa. Tilapia
is often marketed as a lower-priced substitute for red snapper, although its meat is not nearly as prized.
, 3.5 oz (99 grams), raw
Total Fat: 2.4g
Substitutes for Tilapia:
Porgy, sea bass
, red snapper, flounder
, orange roughy
, and ocean perch.
For ages, tilapia
has served as an important staple food in Asia and Africa. The fish was introduced to U.S. waters in the late 1960s to minimize algae build-up (tilapia
feeds on the plantlike organism).