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Tilapia

Also indexed as:Cherry Snapper, Hawaiian Sun Fish, Mouth Brooders, Ngege, Nile Perch, St. Peter’s Fish, Sunshine Snapper
Tilapia: Main Image

Related Topics

  1. Tilapia with Cucumber Radish Relish
  2. Baked Oriental Fillet Packets
  3. Recipes with Tilapia
  4. Recipes with Fish

Buying Tips

Choose tilapia that is moist and resilient; avoid cuts that have a musky odour. If frozen, discard tilapia that is mushy when thawed. Fresh whole tilapia is available in supermarkets, but fresh or frozen fillets weighing 4 to 7 ounces (114 to 200 grams) are more common.

Varieties

Tilapia comes in a few colours, but red and black tilapia is the most well-known species. After preparation, the meat of both varieties is completely white. Both types of tilapia can thrive in either fresh or salt water. The taste will vary depending upon the water type since the fish absorbs the flavour of the water in which it is raised.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.