Tilapia is prized for its mild, buttery flavor and firm skin. The United States is the number one importer of fresh, farm-raised tilapia fillets.
Nile tilapia were the first species of fish to be cultivated, and an important part of the Egyptian diet more than 3,000 years ago.
There are nearly 100 species of tilapia across the globe. Red and black tilapia are among the most popular types of the species because of the rich color of their skin.
Both wild and farm-raised tilapia are typically herbivores. Farm-raised tilapia feast on grain, and wild tilapia eat plankton, algae and other plant matter.
Tilapia live in freshwater ecosystems, but can also tolerate water that contains low levels of salt. Tilapia prefer warmer water temperatures and are native to Africa.
Tilapia fillets are low in calories, fat, and carbohydrates and contain high levels of protein and vitamins.
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