3.5 oz (100g) raw edible portion
Calories from fat 22
Total Fat 2.4g
Saturated Fat 0g
Tilapia are “Mouth Brooders,” meaning that after their eggs are laid and fertilized, they carry them in their mouths for two weeks until the eggs hatch.
Cod, catfish, and Lake Victoria can be used as substitutes for this species.
In the U.S., tilapia is cultured in fresh water, primarily in the southern and western states. Some wild product is also available from Florida. Other sources include Central and South America, Indonesia, Thailand, Taiwan, India, and the Philippines, where tilapia is raised in both fresh and brackish water.
Tilapia is farmed in ponds and tanks and hook and line or hand-netted in the wild.
Harvested year round.
Tilapia has a mild, sweet flavor similar to sole. The texture of tilapia is lean with tender flakes.
Tilapia can be baked, broiled, sautéed, steamed, or poached. Increasingly, tilapia is also being served raw and as sushi.
Tilapia has a long shelf life when fresh as a result of tightly regulated harvesting, processing, and shipping processes. Water quality and high-grade feed are the keys to raising premium tilapia. Tilapia act like sponges, taking on the flavor of the environment in which they are harvested. As such, tilapia raised in cement tanks are generally better tasting than those raised in ponds, which may take on a muddy or gritty flavor.
Tilapia is appropriate in the casual dining, fine dining, hotel, and resort/club segments of the market.