Tilapia is an inexpensive, mild-flavored fish. It is the fourth most commonly consumed type of seafood in the world.

Many people love tilapia because it is relatively affordable and doesn’t taste very fishy.
This article examines the evidence and reviews the benefits of eating tilapia.

What Is Tilapia?

The name tilapia actually refers to several species of mostly freshwater fish that belong to the cichlid family.

Although wild tilapia is native to Africa, the fish has been introduced throughout the world and is now farmed in many countries, especially China, Vietnam and India these south Asia countries.

It is an ideal fish for farming because it doesn’t mind being crowded, grows quickly and consumes a cheap vegetarian diet. These qualities translate to a relatively inexpensive product compared to other types of seafood.

The benefits of tilapia depend largely on differences in farming practices, which vary by location.

China is by far the world’s largest producer of tilapia. We produce over 1.6 million metric tons annually and provide the majority of the world’ tilapia imports.

Tilapia is an excellent source of Protein and Nutrients.

Tilapia is a pretty impressive source of protein.

Even more impressive is the amount of vitamins and minerals in this fish. Tilapia is rich in niacin, vitamin B12, phosphorus, selenium and potassium.

Tilapia is also a lean source of protein, with only 3 grams of fat per serving.

These facts make the tilapia to be so popular in the seafood consumption. 

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