Talapia

Tilapia

Your "Best Choice" is tilapia grown in the U.S. in environmentally friendly systems. "Avoid" farmed tilapia from China and Taiwan, where pollution and weak management are widespread problems.

Consumer Note

Most tilapia consumed in the U.S. comes from China/Taiwan (frozen) and Central America (fresh). Less than 10 percent of tilapia consumed in the U.S. is farmed domestically.

A mild, white fish, tilapia is available year-round. It's available whole, fresh, frozen, or even live in some Asian restaurants. It can also be found as fresh or frozen fillets. Tilapia is known as izumidai when prepared for sushi.

Summary

Tilapia is an important source of protein, especially in developing countries. Tilapia is a good candidate for farming, as it provides more protein than it takes to raise it. This is in contrast to some other fish raised in farms, such assalmon or tuna.

Native to North Africa, tilapia is a hardy, freshwater fish that tolerates a wide range of water conditions. This means it's easy to farm, but it also means it easily invades many habitats and threatens native fish populations.

In the U.S., most tilapia is farmed in closed inland systems that guard against escapes and pollution. However, in many other countries, tilapia is often farmed in open systems where escapes and pollution are bigger threats. However, tilapia farming methods vary widely within any given country.

U.S. farmed tilapia is the "Best Choice," with tilapia from Central and South America as a "Good Alternative" to other imported product. 

Recipes and helpful video about Talapia:

Baked Tilapia with White Wine & Herbs

2 fresh Tilapia fillets, approximately 8-10oz each 150ml (1/4pint) medium white wine 1-2 cloves garlic, finely chopped 4 tablespoons freshly chopped mixed herbs 6 salad onions, diagonally sliced salt and freshly ground black pepper 1/2oz butter 1 teaspoon cornflour, blended with a little cold water 2 tablespoons creme fraiche Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish. Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes. Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs. Cooking Time: Approximately 35 minutes Serves: 2 Tilapia In Beer Batter 4-6 Tilapia fillets Juice of ½ lemon 2 Tbls. chopped parsley 2 Tbls. cooking oil salt and freshly ground pepper Oil for deep frying BEER BATTER 2 large egg yolks ½ cup beer ½ cup flour ½ tsp. salt ½ tsp baking powder Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Makes 4 servings. Bon appetit!!!!

Stuffed Talapia

Talapia with lemon

Blue Ridge Aquaculture