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 Tilapia
Fish | Tilapia Farming | Tilapia Fish Farm | Brazil
Exports | Brazilian Exports | Import from Brazil
TILAPIA
Tilapia is
poised to make a substantial contribution to
aquaculture. It is hardier and more prolific than other
species. Also, tilapia produces a fine-tasting white,
flakey meat. Initial consumer taste panels have
indicated that tilapia is a delicious fish. The main
impediment to an increase in tilapia consumption is the
lack of familiarity of tilapia to the American consumer.
Species Name: Tilapia (Oreochromis spp.)
Oreochromis niloticus, the fastest growing of tilapia
from the Nile River is emerald green. Oreochromis
honorum is black and white. Oreochromis mossambica has
reddish coloring. The oreochromis aureus is white or
silver. Red tilapia is a mix of species, but always
carries the red gene from oreochromis mossambica.
Tilapia are sometimes called sunshine snapper, cherry
snapper, Nile perch, mouthbrooders and St. Peter's fish.
Seasonality: Year-round availability due to
aquaculture.
 Appearance/Flavor:
The meat is typically white, although the red
skinned tilapia may have a reddish tint to the meat.
Cooked meat is opaque. A brown colored meat will result
from red-skinned fish if the tilapia is not skinned
deeply enough. The firm, flaky texture of tilapia has a
sweet, mild flavor.
Nutrition: (per 3.5 oz. raw) Cal 98, Fat cal.
22, Total fat 2.4g, Saturated fat 0, Chol 0, Sodium
52mg, Potassium 0, Protein 18.5g, Iron 0.
Harvesting Methods: The tilapia is farmed in
our own ponds where gravity fed water keeps the ponds
fresh and bacteria free.
Our tilapia is available for sale, every three to four
months, to fish wholesalers and fish processors by the
kilo.
Please contact us with your
inquires!
MUITO
OBRIGADO
Other Products Available for Import from Brazil
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