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Published: July 22, 2007
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Tilapia are quickly becoming a popular food fish. Tilapia grow fast and adapt easily to aquaculture environments. The flesh is white, mild and easy to process. Tilapia are generally sold as frozen, boneless, skinless fillets. The fishes ability to thrive in aquaculture situations allows it to be priced very modestly, which in turn has led to its popularity among buyers.
Tilapia are widely available in the USA and other countries. Many American seafood restaurants now carry tilapia on the menu. The product is very adaptable and is easily integrated into existing cooking styles. Seafood lovers are likely to find the fish served fried, broiled, grilled or blackened. The flesh has a delicate flavor and is fine grained. Fillets are typically from 1-3 lb fish.
A testimony to its palatability became evident when news reporters broke stories concerning fish substitution scandals. In some cases tilapia fillets had been sold and served as grouper or other high end meals. The public had gone unaware for the most part. The scandal certainly did serious damage to the seafood suppliers and restaurant sectors, but it may have actually helped consumers become more familiar with the species.
A niche market for live tilapia exists in the USA and other countries. Live tilapia are popular in oriental cuisine and demand is high for live fresh fish.
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