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Tilapia (pronounced /tɨˌlɑːpiə/) is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats including shallow streams, ponds, rivers, lakes, and estuaries. Most tilapia are omnivorous with a preference for soft aquatic vegetation and detritus. Historically they have been of major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture (see tilapia in aquaculture). Tilapia often become problematic invasive species in new habitats, whether deliberately or accidentally introduced. (See tilapia as exotic species).

Tilapia in aquaculture

Tilapia is the third most important fish in aquaculture after carps and salmonids, with production reaching 1,505,804 metric tons in 2002[7]. Because of their large size, rapid growth, and palatability, tilapiine cichlids are the focus of major aquaculture efforts, specifically various species of Oreochromis, Sarotherodon, and Tilapia, collectively known colloquially as tilapias. Like other large fish, they are a good source of protein and a popular target for artisanal and commercial fisheries. Originally, the majority of such fisheries were in Africa, but outdoor aquaculture projects in tropical countries such as Papua New Guinea, the Philippines, and Indonesia are underway in freshwater lakes. In temperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method uses waste heat from factories and power stations.

Commercially grown tilapia are almost exclusively male. Being prolific breeders, female tilapia in the ponds/tanks will result in large populations of small fish. Whole Tilapia fish can be processed into skinless, boneless (PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim.

Nutrition

Tilapia have very low levels of mercury because it is a fast-growing and short-lived fish that mostly eats a vegetarian diet and therefore does not concentrate mercury found in prey.
Tilapia is a low total fat, low saturated fat, low calorie, low carbohydrate and low sodium protein source. It is also an excellent source of phosphorus, niacin, selenium, vitamin B12 and potassium.


tipalia (1)

Here is the first batch of tilapia. They were ordered from Americulture in New Mexico, a professional hatchery specializing in tilapia. The fry are ordered and shipped out the next day. When they arrive they are between 0.4-0.5 grams. The are feed a diet of fish food five times a day. The amount of food is determined by the average weight of the fish. Ten (10) fish are taken from each tank and weighed individually to get the average weight and then the average weight is used to determine how much food the rest of the fish should receive over the course of the day. When the fry first arrived they were timid and shy, swimming to the bottom of the tank as soon as anyone would step onto the deck. After a couple of weeks they have grown accustomed to our sounds and movements. While they are not jumping out of the tanks to see us, they no longer go in search of darkness when we feed.