Tilapia

Tilapia
Scientific classification
Kingdom:Animalia
Phylum:Chordata
Superclass:Osteichthyes
Class:Actinopterygii
Order:Perciformes
Family:Cichlidae
Genus:Tilapia
Species

Tilapia aurea - Blue Tilapia
Tilapia galilaea - Galilee Cichlid
Tilapia heudeloti - Senegal Cichlid
Tilapia hornorum
Tilapia macrochir - Longfin Tilapia
Tilapia mariae - Spotted Tilapia
Tilapia melanotheron - Blackchin Tilapia
Tilapia nilotica - Nile Tilapia
Tilapia rendalli - Redbreast Tilapia
Tilapia sparrmani - Banded Tilapia
Tilapia urolepis - Wami Tilapia
Tilapia zillii - Redbelly Tilapia
Tilapia buttikoferi - Zebra Tilapia

Tilapia is a genus of freshwater fish in the cichlidae family. Tilapia species are native to Africa and the Levant (for example the sea of Galilee, where according to legend Jesus used it to feed the 5000, resulting in the nickname St. Peter's fish). But Tilapia species have been introduced widely into tropical fresh and brackish waters around the world. Some introductions, as in Florida and Texas, were unplanned, often by aquarium specimens being released by their owners after the fish grew too large. More often, however, the fish have been introduced deliberately for artisinal or industrial scale aquaculture. Because Tilapia are large, fast growing, highly fecund, and tolerate a wide variety of water conditions (even marine conditions), once introduced into a habitat they generally establish themselves very quickly. In many places, particularly Florida and Australia, feral populations of Tilapia have had detrimental effects on ecosystems.

Tilapia are easy to keep in aquariums provided they get enough space. They breed easily and grow fast, but are a danger to any smaller fish. Most of the species are substrate spawners but some are mouthbrooders. They can also be somewhat aggressive or boisterous, and so need to be kept with other hardy and robust fish. They mix well with non-territorial cichlids, large catfish, tinfoil barbs, garpike, and other big but peaceful fish.

Although their meat is somewhat bland compared with cod, salmon, or sea bass, Tilapia are a good source of protein and have been assimilated into the cuisines of many countries. They are widely sold and used as white fish in the United States, particularly in places far from the sea where saltwater fish are expensive. In some regions the fish can be put out in the rice fields when rice is planted, and will have grown to edible size (12–15 cm, 5–6 inches) when the rice is ready for harvest. See also fish farming.

'Tilapia are a potential biological control for certain aquatic plant problems. They have a preference for a floating aquatic plant, duckweed (Lemna sp.) but also consume some filamentous alga.

It is sometimes misnamed Talapia or Telapia.

Reproduction

The tilapia first will prepare their nest for the offspring. This is often a cleared area on the substrate in shallow water where oxygen supplies are abundant. The female then lays the eggs, ranging in number from about a dozen to more than 200, into the nest. In mouthbrooding species, the male fertilizes the eggs and then picks them up into his mouth and oral incubation takes place. This helps the eggs to stay highly oxygenated and prevents them from being attacked by bacteria. The male mouthbreeder keeps the eggs aerated and free from bacteria and fungus by running water over the eggs into his mouth and out beneath the gill covers constantly.

Braised tilapia (Chinese cuisine)

Braised tilapia (紅燒吳郭魚 or 紅燒尼羅魚) is a common dish eaten in Taiwan because of its cheapness and abundance there. The following is a recipe outline. Consult a Chinese cookbook for more details on braising a fish.

  • Pan fry the fish until both sides are slightly brown.
  • Pour in 2 table spoons of soy sauce to the fish. Also add scallions, ginger slices, sugar, cooking wine, vinegar, tomato slices, and tofu. Then add a cup or two of water.
  • Simmer for 5-10 minutes.

References

fr:Tilapia pt:Tilápia sv:Tilapia

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