Tilapia
From Wikipedia, the free encyclopedia
This article is
about the fish that fall under the term tilapia in common usage. For
species belonging to the genus Tilapia, see Tilapia
(genus).
Global harvest of
tilapia in million tonnes as reported by the FAO, 1950–2009[1]
Tilapia (/tɪˈlɑːpiə/
tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the tilapiine
cichlid tribe. Tilapia are mainly freshwater fish
inhabiting shallow streams, ponds, rivers and lakes and less commonly found
living in brackish water. Historically, they have been of
major importance in artisanal fishing in Africa, and they
are of increasing importance in aquaculture and aquaponics.
Tilapia can become a problematic invasive
species in new warm-water habitats such as Australia,[2]
whether deliberately or accidentally introduced, but generally not in temperate
climates due to their inability to survive in cold water.
Tilapia is the fourth most
consumed fish in the United States dating back to 2002. The popularity of
tilapia came about due to its low price, easy preparation, and its mild taste.[3]
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