Tilapia

We have been eating tilapia for centuries in Africa, its continent of origin. Its breeding dates back to ancient Egypt, 4,000 years ago.

Tilapia is a common and ambiguous name designating in French certain fish of the family Cichlidae. This trade name comes from the Latin form of thiape, a word which means “fish” in Béchouana. Tilapia are exotic fish consumed in abundance around the world. Tilapia is the finest farmed fish: it is one of the main aquaculture species in Asia, Africa and South America. It is the 2^nd most farmed fish in the world, after the carp. A very profitable low-cost fish!

It is an exotic fish with white firm flesh, rich in B-complex vitamins, vitamins D, selenium and phosphorus. Even if it is not one of the fish richest in omega 3, its content is still appreciable. Virtually devoid of bones, tilapia has a delicate taste. Tilapia is considered a lean fish, since it contains little fat. Fish is an excellent source of complete proteins since it contains the nine essential amino acids (those which are not produced by our organism and which must come from our food). Proteins are used to form digestive enzymes and hormones, as well as to make, repair and maintain tissues, such as the skin, muscles and bones.

Some claim that the few fish that Christ multiplied in order to feed the crowds who came to listen to him belonged to a species of tilapia. It would also be this fish that the apostle Peter caught in the Sea of Galilee. Hence the name “St. Peter’s fish” which is sometimes attached to it.