Tilapia are native to Africa, but have been introduced and cultured in many countries around the world, and are currently one of the most widely cultured fish in the world. The species most commonly cultured are the blue tilapia, the Nile tilapia and the Mozambique tilapia. They are suitable for culture since they can reproduce easily, are disease-resistant, are omnivorous and eat a wide variety of foods (though their preferred diet consists mainly of algae), and can tolerate various environmental conditions. The common culture practices employed for the rearing of tilapia include pond culture and flow-through tank culture.
a kind of fresh water fish
A member of a group of plant-eating freshwater fishes native to Africa; they are easily raised in ponds. If these fish are released into natural waterways they can caused reduction in native fish numbers.
A small lean fish with sweet tasting white flesh. Farmed throughout the world wild Tilapia are an important food in Africa. This fish may be baked broiled grilled steamed or sauteed.
Tilapia is the common name used for a variety of cichlid fishes of the genera Oreochromis, Sarotherodon, and Tilapia and is approximately equivalent to a taxonomic grouping known as the tilapiine cichlids. Tilapias inhabit a variety of fresh and, less commonly, brackish water habitats from shallow streams and ponds through to rivers, lakes, and estuaries. Most tilapias are omnivorous with a preference for soft aquatic vegetation and detritus.
Tilapia is a large genus of cichlid fishes endemic to Africa. The genus currently contains 40 species. Tilapia is also the common name used for a variety of cichlid fishes of the genera Oreochromis, Sarotherodon, and Tilapia.
