Talapia

Tilapia, one of the most popular fish, has been around since Biblical times. In fact, it is sometimes called “Saint Peter’s fish” because that was the fish that the apostle caught which reportedly carried a coin in its mouth.
In the past, tilapia was only raised in Africa, but accidental and deliberate introductions of the fish into freshwater lakes made them feasible to be raised in tropical climate such as Indonesia, Philippines, Thailand, and Malaysia.

After carps and salmonids, tilapia is now the third most important fish in  the world. Touted to be the single most important aquaculture product, tilapia has been called as the “food fish of the 21st century” by Dr. Kevin Fitzsimmons, president of the World Aquaculture Society.

Asia is the main region where tilapia is now produced as it accounts for 63% of total tilapia production. China, Indonesia, Thailand, and the Philippines, are the region’s top producer of the fish. Last year, the Philippines contributed 250,000 metric tons.

Instead of frying tilapia, grill, boil or steam the tilapia. “This will help you cut down on total fat in the diet.” But if you want to fry or sauté it, use canola or olive oil. Or cook in coconut milk (as in ginataang tilapia).

Unlike other fish, tilapia has very low levels of mercury because it is fast growing- and short-lived fish that has a vegetarian diet.

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