Tilapia | Good Fish Guide | The consumer guide to sustainable seafood

Common name - Tilapia

Scientific name - Oreochromis niloticus niloticus

Average rating

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Consumer Information

Tilapia is a generic name used to describe groups of fish called Cichlids that are native to Africa. Tilapia are hardy, freshwater fish that tolerate a wide range of water conditions. They inhabit warm ponds, lakes and streams, and reproduce in fresh and brackish water. They feed mainly on phytoplankton, zooplankton and algae and reach a maximum size of 45cm and a weight of 2kg. They are vegetarian and do not depend on wild-caught fish to produce them. Tilapia is becoming widely available. Fresh tilapia fillets are low in fat and high in protein. They are also high in phosphorous, selenium, vitamin B12 and are also a source of niacin. Their plain, rather muddy flavour allows it to take on other flavours and it can be cooked with a variety of herbs and spices. As white fish it can be used to replace cod. Tilapia is highly versatile. It may be baked, broiled, steamed, grilled or fried. Lime is a complimentary flavour for tilapia marinades. When buying any farmed fish ask your fish supplier if they have a buying policy to ensure they only source fish from farms with high environmental and welfare standards.

Summary

When buying tilapia there are two good choices to make - those farmed to organic standards or those farmed in closed systems. Both production methods reduce the negative environmental impacts of production that are seen in other culture systems such as open net pen or pond systems.

Alternatives

(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)

Bass, seabass
Gurnard, Grey
Gurnard, Red
Gurnard, Yellow or Tub
John Dory
Red mullet, Striped red mullet
Tilapia

Visit Fishonline, the website for the seafood industry, for more detailed information about this species.