Tilapia Fish     (Oreochromis spp.)

Tilapia have been farmed for at least 4,500 years; according to legend, it’s also the fish Jesus served to the multitudes (hence its nickname, St. Peter’s fish). Tilapia is relatively new to American consumers. Ridden the wave of popularity in recent years, Tilapia exceeds Crab and Cod and becomes the 6th among of America's top ten seafoods after Shrimp, Tuna, Salmon, Pollock and catfish.

Tilapia has a sweet, mild flavor and a firm, flaky texture. It is now the sixth most popular seafood consumed in the United States after such varieties as shrimp, salmon and canned tuna. In Sushi business, Tilapia is sometime used as a substitute for Red Snapper or Izumi-Dai which itself is a substitute for Sea Bream or Tai. The flavor of true Sea Bream is beautifully sweet with a fine grain and very lean. Red Snapper has an equivalent texture, but is slightly less sweet. Modern tilapia operations have solved the muddy-taste problem by using tanks, floating net cages and raceways, feeding their fish specially formulated diets and/or restricting feeding them before harvesting to clear their digestive tracts.

Tilapia are one of aquaculture’s most adaptive species. Found in tropical and sub-tropical waters worldwide, they can be grown in fresh or brackish water and thrive in ponds, tanks and cage systems. Most tilapia in the U.S. market are one of three species: Blue (Oreochromis aureus ), Mozambique / Black (Oreochromis mossambicus) and Nile / Red (Oreochromis niloticus).  A fast-growing species, tilapia can reach two pounds in approximately eight months (a two-pound fish will produce two 6-oz. fillets, depending on trim). Commercially grown tilapia are almost exclusively male. Being prolific breeders, female tilapia in the ponds/tanks will result in large populations of small fish.

Most tilapia in the U.S. market are imported from Asia and Latin America. In the U.S., tilapia are farm raised in closed tank systems, which are more ecological friendly.

SCIENTIFIC NAME:
Tilapia spp., Oreochromis spp.

MARKET NAME(S):
Tilapia, St. Peter’s fish

SIZE RANGE:
To 10 lbs., most farm raised Tilapia production 1-2 lbs.

YIELD:
Tilapia wholefish to skinless, boneless (PBO) fillets: 30-37%, depending on fillet size and final trim.

PRODUCT FORMS: 
LIVE FISH;
FRESH FILLET: Skin-on (red) and skinless, boneless (PBO) fillets;
FROZEN WHOLEFISH: Wholefish (head-on or headless);
FROZEN FILLET: Skin-on and skinless fillets. Tilapia fillets with a bright red fat layer and pink flesh probably have been treated with Carbon Monoxide or tasteless smoke;
FROZEN BREADED FILLET: of variour flavor

STORAGE & HANDLING:
Fresh Tilapia fillets should last up to seven days if held at 32-34 F with ice.
IQF Tilapia fillets should be either well glazed or vacuum packed to prevent freezer burn and maximize shelf life.

NUTRIENT FACT OF TILAPIA (RAW FISH)

Tilapia has very low levels of mercury because it is a fast growing and short lived fish that mostly eats a vegetarian diet. Farm raised tilapia has very low levels of omega-3, the primary fatty-acid nutrient doctors recommend when eating fish. Following table shows a full list of nutrient

USDA National Nutrient Database for Standard Reference, Release 21 (2008)

NDB No: 15261 (Nutrient values and weights are for edible portion)