- Originally native to Israel, tilapia is a tough, resilient fish known for its amazing breeding capabilities. In fact, tilapia ponds in the United States are highly regulated since they've been known to invade other fishing areas and take over with their quickly-growing numbers. Tilapia fillets are have a very mild taste and versatile in preparation. See Resources for some recipe ideas.
- While there are over 100 different kinds of tilapia, only two are most commonly eaten: the red and the black tilapia. There are two ways that tilapia can be raised: in fish farms (especially in the Americas) and wild-caught (both in fresh and salt waters), though the latter is more difficult to find in the stores. On farms they are usually given high-protein pellets.
- Farm-raised tilapia from North, Central or South America is usually quite safe, but you should avoid those imported from China and Taiwan as their countries' sanitary regulations are not up to standards and the pollution is continually problem. When buying tilapia (which can also might be labeled as Nile Perch), look for fillets with firm flesh. Beware of those that have a strong "fishy" smell. Ask where the fillets are from and how they were raised (farmed or wild-caught). Place on a plate of ice and keep at the bottom of your fridge until you cook it that day. It will also keep up to two weeks in the freezer if you wrap it tightly in plastic and keep it in the back (the coldest place).
- Stick to eating tilapia twice a month at most. It's been recently discovered that farm-raised tilapia has an undesirable ratio of low omega 3 fatty acids and high omega 6 fatty acids.This combination causes internal inflammation, which can take a toll on your health overall, but especially if you suffer from asthma and auto-immune diseases.
- When eaten in moderation, tilapia is an excellent source of protein, low in calories and usually low in mercury unlike other fish. It is also a good source of minerals and vitamins such as phosphorus, niacin, selenium, and vitamin B12
