 |
What is a Tilapia? Tilapia is a fresh water fish native to Africa and the Middle East. Believe it or not, Tilapia is the second most widely-cultured fish in the world with Carp coming in at number one. It’s also known as "St. Peter’s fish" as it is almost certainly the fish that the Bible mentions as inhabiting the Sea of Galilee, and feeding the masses in the "Fish and Loaves" miracle. About 10 of the 100 wild species and sub-species of tilapia have been successfully farmed. The three most common species cultivated in the US are Nile tilapia (Tilapia nilotica), known for its high yield, Blue tilapia (T. aureus) a cold resistant strain, and Mozambique (T. mossambica), which when hybridized produces reddish-colored fish. Although Nile tilapia is potentially the most profitable of the Tilapia species grown, it is the also the least tolerant of cold water conditions. They produce maximally at 85 degrees Fahrenheit with a lower lethal temperature of 53 degrees Fahrenheit. Therefore, they are primarily cultured only where warm water is naturally available or can be artificially supplied in a cost-effective manner. Tilapia Characteristics Tilapia are a very distinctive looking fish. Just as with any well-bred animal, there are certain distinguishing characteristics that are indicative of high-quality genetics and good breeding. For Nile tilapia, look for the following:
And for those of you who want to see a really big one, here is one of our 7 pounders. It’s hard to stay dry when you feed a tank full of these guys. |
