Tilapia
Tilapia is a warm water fish that have an optimal rearing temperature in the range 26 – 30 °C. Tilapia can trace its origins to Africa and parts of the Middle East and is currently cultured in many parts of the world. Tilapia is one of the most important domesticated fish today and is set to be the single most important aquaculture product in the 21st Century. Many consider tilapia to be the “greenest” of all farmed fish producing the least amount of environmental impact.
- Herbivorous/omnivore – low trophic level feeder
- Algae, bacteria and detritus are important food sources
- Prepared feed contain mostly grains and agricultural by-products
- Promoted by aid agencies and NGO’s
- Disease resistant and tolerant of poor water quality
- Antibiotics and chemicals generally not used
- Grow well at high densities
- Simple hatchery technology
Additionally:
- Mild flavor preferred by many consumers
- Consumption not restricted by religious observances
- Markets are still expanding
- Market prices holding
- Accepted in many national dishes
- Popular in many forms
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