Tilapia are robust, fast growing, warm-water fish that happen to be a favorite option for aquaculture. Tilapia are members of the Cichlid family which are indigenous to freshwater in Africa and the Middle East. Tilapia production is thriving world-wide, having increased from 1.6 metric tons in 1999 to 3.5 metric tons in 2008. China, Bangladesh, Indonesia, the Philippines, and Thailand are now the top five worldwide growers of tilapia.
A decade ago, tilapia were practically unknown in the United States, but they're becoming more popular. Traditionally marketed to Asian and African ethnic populations, tilapia are now getting widely accessible to the general population in seafood markets and supermarkets.
Because of their mild flavored, white-fleshed fillets, tilapia makes a perfect component for many dishes. Tilapia are a good way to obtain protein and a 3.5 oz. serving contains 28 grams of proteins. Tilapia is low in saturated fat, calories, carbohydrates and sodium. Tilapia also has beneficial quantities of other essential nutrients, including selenium, vitamin B12, niacin, phosphorous, and potassium.