What are the most common types of tilapia. How do different tilapia species compare in appearance and growth rates. Why has tilapia become one of the most popular farmed fish globally. What are the key factors affecting tilapia taste and quality.

The Rise of Tilapia in Global Aquaculture

Tilapia has emerged as one of the most important fish species in aquaculture worldwide. With global farmed tilapia production now exceeding 800,000 metric tons annually, it has become the second most widely farmed freshwater fish after carp. But what has driven this meteoric rise in tilapia farming?

Tilapia’s popularity stems from several key factors:

• Adaptability to various farming environments
• Tolerance for poor water quality
• Fast growth rates
• Ability to thrive on a wide range of natural and artificial feeds
• Mild, appealing taste
• High protein and low fat content

These characteristics make tilapia an ideal species for aquaculture in many regions. Their hardiness allows them to be farmed successfully even in suboptimal conditions where other fish species may struggle.

The Three Most Common Tilapia Species in Aquaculture

While there are over 100 species of tilapia, three have come to dominate global tilapia aquaculture:

1. Nile Tilapia (Oreochromis niloticus)

Nile tilapia is by far the most widely farmed tilapia species globally. Native to Africa, it has been introduced to many tropical and subtropical regions for aquaculture. Key characteristics include:

• Fast growth rate – reaches 1-2 pounds in 5-7 months
• Optimal temperature around 80째F (27째C)
• Begins reproducing at about 75째F (24째C)
• Commonly farmed in ponds and lakes
• Comprises about 70% of fresh tilapia consumed in the US

2. Blue Tilapia (Oreochromis aureus)

Blue tilapia originates from Northern Africa and the Middle East. Distinctive features include:

• Blue-gray coloration with pink-white belly
• Can thrive in both fresh and saltwater
• Slower growth rate – reaches 2-4 pounds in 3 years
• More cold-tolerant than Nile tilapia
• Commonly found in Florida’s lakes and rivers

3. Mozambique Tilapia (Oreochromis mossambicus)

Native to southeastern Africa, Mozambique tilapia has been introduced globally for aquaculture and sport fishing. Key traits include:

• Olive-gray color with yellow belly
• Moderate growth rate – over 2 pounds in 1 year
• Often hybridized with Blue and Nile tilapia
• Less cold-tolerant than other common species
• Used for aquatic plant control in some regions

Tilapia Farming Methods and Their Impact on Quality

The method used to farm tilapia can significantly affect the fish’s taste, texture, and nutritional value. What are the main tilapia farming approaches?

Pond Farming

Pond farming is a common method, especially in developing countries. Tilapia are raised in earthen ponds, often in polyculture with other fish species. While cost-effective, water quality can be challenging to maintain in pond systems.

Lake-Based Farming

Lake farming, practiced in countries like Honduras and Mexico, involves raising tilapia in large, natural lakes. This method often produces high-quality fish due to the pristine environment and natural diet supplementation.

Recirculating Aquaculture Systems (RAS)

RAS is a more intensive method used in regions where water is scarce or temperature control is necessary. While allowing for year-round production, RAS requires significant infrastructure and energy inputs.

Why does the farming method matter? The environment in which tilapia are raised directly influences their flavor profile and nutritional content. Lake-grown tilapia, for instance, often have a cleaner taste and firmer texture compared to pond-raised fish.

Tilapia Feed and Its Influence on Fish Quality

What tilapia eat plays a crucial role in determining their taste, texture, and nutritional value. How do different feeding approaches affect the final product?

Natural Feed

In extensive farming systems, tilapia may rely primarily on naturally occurring algae and small organisms in the water. This can result in a more varied diet but slower growth rates.

Commercial Pelleted Feed

Most intensive tilapia farms use specially formulated pelleted feeds. These provide a balanced diet and promote faster growth, but the composition of the feed can significantly impact the fish’s flavor and omega-3 content.

Vegetable-Based Floating Feed

Some premium tilapia producers, like Regal Springs, use vegetable-based floating feeds. This approach can result in cleaner-tasting fish with a better nutritional profile.

The choice of feed not only affects the fish quality but also has implications for the sustainability of tilapia farming. Vegetable-based feeds, for instance, reduce the reliance on fish meal and fish oil, making the practice more environmentally friendly.

The Global Impact of Tilapia Farming

How has the rise of tilapia aquaculture affected global food security and local economies? Tilapia farming has had significant impacts worldwide:

• Improved protein accessibility in developing countries
• Created employment opportunities in rural areas
• Reduced pressure on wild fish stocks
• Provided a low-cost, nutritious food option

However, tilapia farming is not without challenges. Issues such as environmental degradation, spread of invasive species, and concerns about the use of antibiotics in some farming practices have raised questions about the long-term sustainability of tilapia aquaculture.

Tilapia Consumption Trends and Consumer Preferences

How has tilapia consumption evolved over time, and what drives consumer preferences for this fish? In the United States, tilapia has seen a surge in popularity over the past two decades, becoming the fourth most consumed seafood after shrimp, salmon, and tuna.

Factors driving tilapia consumption include:

• Mild flavor that appeals to a wide range of consumers
• Affordability compared to many other fish species
• Perceived health benefits due to high protein and low fat content
• Versatility in cooking applications
• Year-round availability due to successful farming practices

Consumer awareness about the source and farming practices of tilapia has also increased. Many consumers now prefer tilapia from countries known for responsible farming practices, such as Honduras and Mexico for fresh tilapia, and Indonesia and Mexico for frozen tilapia.

Sustainability Challenges and Solutions in Tilapia Farming

What are the main sustainability challenges facing tilapia aquaculture, and how are they being addressed? As tilapia farming continues to expand globally, several key issues have come to the forefront:

Environmental Impact

Intensive tilapia farming can lead to water pollution and habitat destruction. Some solutions being implemented include:

• Improved waste management systems
• Use of recirculating aquaculture systems (RAS)
• Integration of tilapia farming with other agricultural activities

Genetic Diversity

The escape of farmed tilapia can lead to genetic contamination of wild populations. Measures to address this include:

• Use of sterile fish in farming
• Improved containment systems
• Stricter regulations on farm locations

Feed Sustainability

The use of fish meal and fish oil in tilapia feed can put pressure on wild fish stocks. Sustainable alternatives include:

• Plant-based protein sources
• Insect-based feeds
• Algae-based feeds

Many tilapia farms are now adopting these sustainable practices, not only to reduce their environmental impact but also to meet growing consumer demand for responsibly sourced seafood.

The Future of Tilapia Aquaculture

What does the future hold for tilapia farming, and how might it evolve to meet changing global needs? Several trends are likely to shape the industry:

Technological Advancements

Innovations in areas such as genetic selection, disease management, and farming systems are likely to improve the efficiency and sustainability of tilapia production. For example, the use of AI and IoT in monitoring and managing fish farms is already beginning to transform the industry.

Changing Consumer Preferences

As consumers become more health-conscious and environmentally aware, demand for sustainably farmed, high-quality tilapia is likely to increase. This may drive further improvements in farming practices and traceability.

Climate Change Adaptation

With global temperatures rising, tilapia farming may expand into new geographic areas. At the same time, farmers will need to adapt their practices to deal with changing environmental conditions and potential increases in disease prevalence.

Integration with Other Systems

There’s growing interest in integrating tilapia farming with other agricultural activities, such as rice farming or hydroponics. These integrated systems can improve resource use efficiency and provide multiple income streams for farmers.

The future of tilapia aquaculture looks promising, with continued growth expected. However, this growth will need to be balanced with sustainability concerns to ensure the long-term viability of the industry.

As we’ve explored, tilapia aquaculture is a complex and multifaceted industry with significant global impact. From the distinctive characteristics of different tilapia species to the various farming methods and their effects on fish quality, there’s much to consider when it comes to this important food source. As the industry continues to evolve, balancing productivity with sustainability will be key to ensuring that tilapia remains a viable and responsible choice for consumers worldwide.

The 3 Most Common Types of Tilapia

Home Our Planet The 3 Most Common Types of Tilapia

Tilapia, like other fish and animals, come in a variety of species. Three of the most commonly fished and eaten species of Tilapia are Nile, Blue and Mozambique. Varying in shape, size and color, these three fish differ from one another in more ways than just how they look. Knowing the distinct characteristics of each fish could help you know exactly what you’re buying at the supermarket. We’ve done our homework on these three popular species so that you know what exactly makes each of them unique.

Nile Tilapia

Oreochromis niloticus, more popularly known as Nile Tilapia, can be traced back 4,000 years to Ancient Egypt. Thanks to the fish’s delicious mild taste and nutritional benefits (high protein and low fat), Tilapia’s popularity in America has surged over the past 20 years. Pioneering seafood companies like Regal Springs have helped Tilapia become the 4th most eaten seafood in USA (after shrimp, salmon and tuna).

Nile Tilapia reach maturity after five to seven months at roughly 1-2 pounds, Nile Tilapia thrive in waters around 80 degrees and begin to reproduce when temperatures drop to about 75 degrees. Nile Tilapia can be raised in various ways, including ponds and in pristine lakes – about 70% of the Fresh Tilapia eaten in the USA is all natural and lake-grown.

The method by which  Tilapia are raised and what they are fed directly effects the fish’s taste and texture.  That said, we always recommend Fresh lake-grown Tilapia from Honduras or Mexico – these two countries produce 70% of all Fresh Tilapia eaten in the USA and do not use antibiotics or chemicals. Frozen Tilapia from Indonesia and Mexico are grown the in the same responsible manner and are also highly recommended (available at Costco and Giant Eagle).

Nile Tilapia is among the most responsibly farmed fish you can buy and is widely available grocery stores and restaurants across the America stores like Costco, Kroger, HEB, Sprouts, Red Lobster, Bonefish Grill, Rubios and many others.

Blue Tilapia

With origins in Northern Africa and the Middle East, Blue Tilapia, which is often blue-gray with a pink-white belly, can be found in abundance in Florida’s lakes, rivers and streams. The adaptability of this species means that it can also live in saltwater, although it thrives in freshwater.

Blue Tilapia takes much longer to reach maturity than Nile Tilapia and commonly reaches two to four pounds within three years.

Mozambique Tilapia

This species of Tilapia is native to Africa and was introduced to the United States for sport fishing and even as a means of aquatic plant control. It is often hybridized with both Blue and Nile Tilapia as they can withstand colder waters, while Mozambique Tilapia can’t. This species is easily recognizable because of its olive-gray tone and yellow belly.

Mozambique Tilapia sits comfortably in the middle of Blue Tilapia and Nile Tilapia in terms of growth rate and weight.  This species can reach over two pounds in one year.

Just like with any other animal, the taste and nutrition levels of Tilapia are heavily affected by the way they’re raised and what they’re fed. If you’re looking for the best choice, we recommend Regal Springs Tilapia. Their fish raised in pristine lakes and are fed a vegetable-based floating feed to ensure supreme quality. While the type of Tilapia you’re eating may not matter to you, the way it’s raised should.

Photos: Regal Springs, Secretaria de Agricultura e Abastecimento, Michael Hayes, Greg Hume

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Farming tilapia: life history and biology

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1 November 2005, at 12:00am

Worldwide harvest of farmed tilapia has now surpassed 800,000 metric tons, and tilapia are second only to carps as the most widely farmed freshwater fish in the world, reveal Thomas Popma, from Auburn University and Michael Masser from Texas A&M University, in a new publication by the Southern Regional Agricultural Center and the Texas Aquaculture Extension Service.

by Lucy Towers

The Nile tilapia (O. niloticus) was one of the first fish species cultured. Illustrations from Egyptian tombs suggest that Nile tilapia were cultured more than 3,000 years ago. Tilapia have been called Saint Peter’s fish in reference to biblical passages about the fish fed to the multitudes. The Nile tilapia is still the most widely cultured species of tilapia in Africa.

Positive aquacultural characteristics of tilapia are their tolerance to poor water quality and the fact that they eat a wide range of natural food organisms. Biological constraints to the development of commercial tilapia farming are their inability to withstand sustained water temperatures below 50 to 52^oF and early sexual maturity that results in spawning before fish reach market size. Following is a discussion of the characteristics and culture of nonhybrid tilapia.

Taxonomy

Tilapia is the generic name of a group of cichlids endemic to Africa. The group consists of three aquaculturally important genera Oreochromis, Sarotherodon and Tilapia. Several characteristics distinguish these three genera, but possibly the most critical relates to reproductive behaviour. All tilapia species are nest builders; fertilised eggs are guarded in the nest by a brood parent. Species of both Sarotherodon and Oreochromis are mouth brooders; eggs are fertilised in the nest but parents immediately pick up the eggs in their mouths and hold them through incubation and for several days after hatching. In Oreochromis species only females practice mouth brooding, while in Sarotherodon species either the male or both male and female are mouth brooders.

During the last half century fish farmers throughout the tropical and semi-tropical world have begun farming tilapia. Today, all commercially important tilapia outside of Africa belong to the genus Oreochromis, and more than 90 percent of all commercially farmed tilapia outside of Africa are Nile tilapia. Less commonly farmed species are Blue tilapia (O. aureus), Mozambique tilapia (O. Mossambicus) and the Zanzibar tilapia (O. urolepis hornorum). The scientific names of tilapia species have been revised a lot in the last 30 years, creating some confusion. The scientific name of the Nile tilapia has been given as Tilapia nilotica, Sarotherodon niloticus, and currently as Oreochromis niloticus.

Physical characteristics

Tilapia are shaped much like sunfish or crappie but can be easily identified by an interrupted lateral line characteristic of the Cichlid family of fishes. They are laterally compressed and deep-bodied with long dorsal fins. The forward portion of the dorsal fin is heavily spined. Spines are also found in the pelvis and anal fins. There are usually wide vertical bars down the sides of fry, fingerlings, and sometimes adults.

© Orffa

Banding patterns and coloration

The main cultured species of tilapia usually can be distinguished by different banding patterns on the caudal fin. Nile tilapia have strong vertical bands, Blue tilapia have interrupted bands, and Mozambique tilapia have weak or no bands on the caudal fin. Male Mozambique tilapia also have upturned snouts. Colour patterns on the body and fins also may distinguish species. Mature male Nile tilapia have gray or pink pigmentation in the throat region, while Mozambique tilapia have a more yellow colouration. However, colouration is often an unreliable method of distinguishing tilapia species because environment, state of sexual maturity, and food source greatly influence colour intensity.

The red tilapia has become increasingly popular because its similar appearance to the marine red snapper gives it higher market value. The original red tilapias were genetic mutants. The first red tilapia, produced in Taiwan in the late 1960s, was a cross between a mutant reddish- orange female Mozambique tilapia and a normal male Nile tilapia. It was called the Taiwanese red tilapia. Another red strain of tilapia was developed in Florida in the 1970s by crossing a normal coloured female Zanzibar tilapia with a red-gold Mozambique tilapia.

A third strain of red tilapia was developed in Israel from a mutant pink Nile tilapia crossed with wild Blue tilapia. All three original strains have been crossed with other red tilapia of unreported origin or with wild Oreochromis species. Consequently, most red tilapia in the Americas are mosaics of uncertain origin. The confused and rapidly changing genetic composition of red tilapia, as well as the lack of head-to-head growth comparisons between the different lines, make it difficult for a producer to identify a best red strain. Other strains of tilapia selected for colour include true breeding gold and yellow Mozambique lines and a Rocky Mountain white tilapia (a true breeding line originating from an aberrant Blue tilapia, subsequently crossed with Nile tilapia). Most strains selected for colour do not grow well enough for food fish culture.

Identifying the species of an individual fish is further complicated by natural crossbreeding that has occurred between species. Electrophoresis is often used to determine the species composition of a group of tilapia.

Reproduction

In all Oreochromis species the male excavates a nest in the pond bottom (generally in water shallower than 3 feet) and mates with several females. After a short mating ritual the female spawns in the nest (about two to four eggs per gram of brood female), the male fertilises the eggs, and she then holds and incubates the eggs in her mouth (buccal cavity) until they hatch. Fry remain in the females mouth through yolk sac absorption and often seek refuge in her mouth for several days after they begin to feed.

Sexual maturity in tilapia is a function of age, size and environmental conditions. The Mozambique tilapia reaches sexual maturity at a smaller size and younger age than the Nile and Blue tilapias. Tilapia populations in large lakes mature at a later age and larger size than the same species raised in small farm ponds. For example, the Nile tilapia matures at about 10 to 12 months and 3/4 to 1 pound (350 to 500 grams) in several East African lakes. Under good growth conditions this same species will reach sexual maturity in farm ponds at an age of 5 to 6 months and 5 to 7 ounces (150 to 200 grams). When growth is slow, sexual maturity in Nile tilapia is delayed a month or two but stunted fish may spawn at a weight of less than 1 ounce (20 grams). Under good growing conditions in ponds, the Mozambique tilapia may reach sexual maturity in as little as 3 months of age, when they seldom weigh more than 2 to 4 ounces (60 to 100 grams). In poorly fertilised ponds sexually mature Mozambique tilapia may be as small as 1/2 ounce (15 grams).

Fish farming strategies that prevent overcrowding and stunting include:

1. Cage farming where eggs fall through the mesh to the pond bottom before the female can collect them for brooding
2. Polyculture with a predator fish, such as fingerling largemouth bass, at 400 per acre
3. Culture of only males (monosex). All-male culture is desirable in ponds not only to prevent overpopulation and stunting but also because males grow about twice as fast as females.

Methods of obtaining predominately male fish include:

1. Manually separating the sexes based on visual examination of the genital papilla of juvenile fish (hand-sexing)
2. Hybridising between two selected species that produce all-male offspring (for example, Nile or Mozambique females crossed with Blue or Zanzibar males)
3. Feeding a male hormone-treated feed to newly hatched fry for 3 to 4 weeks to produce reproductively functional males (sex reversal)
4. YY male technology (currently under development and not yet a commercial option).

The sex of a 1-ounce (25-gram) tilapia fingerling can be determined by examining the genital papilla located immediately behind the anus (Fig 1). In males the genital papilla has only one opening (the urinary pore of the ureter) through which both milt and urine pass. In females the eggs exit through a separate oviduct and only urine passes through the urinary pore. Placing a drop of dye (methylene blue or food colouring) on the genital region helps to highlight the papilla and its openings.

Feeding behaviour and nutrition requirements

Tilapia ingest a wide variety of natural food organisms, including plankton, some aquatic macrophytes, planktonic and benthic aquatic invertebrates, larval fish, detritus, and decomposing organic matter. With heavy supplemental feeding, natural food organisms typically account for 30 to 50 percent of tilapia growth. (In supplementally fed channel catfish only 5 to 10 percent of growth can be traced to ingestion of natural food organisms.) Tilipia are often considered filter feeders because they can efficiently harvest plankton from the water.

However, tilapia do not physically filter the water through gill rakers as efficiently as true filter feeders such as gizzard shad and silver carp. The gills of tilapia secrete a mucous that traps plankton. The plankton-rich mucous, or bolus, is then swallowed. Digestion and assimilation of plant material occurs along the length of the intestine (usually at least six times the total length of the fish).

The Mozambique tilapia is less efficient than the Nile or Blue tilapia at harvesting planktonic algae. Two mechanisms help tilapia digest filamentous and planktonic algae and succulent higher plants:

1. Physical grinding of plant tissues between two pharyngeal plates of fine teeth
2. A stomach pH below 2, which ruptures the cell walls of algae and bacteria.

The commonly cultured tilapias digest 30 to 60 percent of the protein in algae; blue-green algae is digested more efficiently than green algae.

When feeding, tilapias do not disturb the pond bottom as aggressively as common carp. However, they effectively browse on live benthic invertebrates and bacteria-laden detritus. Tilapias also feed on midwater invertebrates. They are not generally considered piscivorous, but juveniles do consume larval fish.

In general, tilapias use natural food so efficiently that crops of more than 2,700 pounds of fish per acre (3,000 kg/ha) can be sustained in well-fertilised ponds without supplemental feed. The nutritional value of the natural food supply in ponds is important, even for commercial operations that feed fish intensively.

In heavily fed ponds with little or no water exchange, natural food organisms may provide one-third or more of total nutrients for growth. In general, tilapia digest animal protein in feeds with an efficiency similar to that of channel catfish, but are more efficient in the digestion of plant protein, especially more fibrous materials.

Tilapia require the same ten essential amino acids as other warm water fish, and, as far as has been investigated, the requirements for each amino acid are similar to those of other fish. Protein requirements for maximum growth are a function of protein quality and fish size and have been reported as high as 50 percent of the diet for small fingerlings. However, in commercial food fish ponds the crude protein content of feeds is usually 26 to 30 percent, one tenth or less of which is of animal origin. The protein content and proportion of animal protein may be slightly higher in recirculating and flow-through systems.

The digestible energy requirements for economically optimum growth are similar to those for catfish and have been estimated at 8.2 to 9.4 kcal DE (digestible energy) per gram of dietary protein. Tilapia may have a dietary requirement for fatty acids of the linoleic (n-6) family. Tilapia appear to have similar vitamin requirements as other warm water fish species. Vitamin and mineral premixes similar to those added to catfish diets are usually incorporated in commercial tilapia feeds. The feeding behaviour of tilapia allows them to use a mash (unpelleted feeds) more efficiently than do catfish or trout, but most commercial tilapia feeds are pelletised to reduce nutrient loss. In the absence of feeds specifically prepared for tilapia, a commercial catfish feed with a crude protein content of 28 to 32 percent is appropriate in the United States.

Environmental requirements

Tilapia are more tolerant than most commonly farmed freshwater fish to high salinity, high water temperature, low dissolved oxygen, and high ammonia concentrations.

Salinity

All tilapia are tolerant to brackish water. The Nile tilapia is the least saline tolerant of the commercially important species, but grows well at salinities up to 15 ppt. The Blue tilapia grows well in brackish water up to 20 ppt salinity, and the Mozambique tilapia grows well at salinities near or at full strength seawater. Therefore, the Mozambique tilapia and some mossambicusderived red tilapia are preferred for saltwater culture. Some lines of the Mozambique tilapia reportedly have spawned in full strength seawater, but its reproductive performance begins to decline at salinities above 10 to 15 ppt. The Blue and Nile tilapias can reproduce in salinities up to 10 to 15 ppt, but perform better at salinities below 5 ppt. Fry numbers decline substantially at 10 ppt salinity.

Water temperature

The intolerance of tilapia to low temperatures is a serious constraint for commercial culture in temperate regions. The lower lethal temperature for most species is 50 to 52^o F for a few days, but the Blue tilapia tolerates temperatures to about 48^o F.

Tilapia generally stop feeding when water temperature falls below 63^o F. Disease-induced mortality after handling seriously constrains sampling, harvest and transport below 65^o F.

Reproduction is best at water temperatures higher than 80^o F and does not occur below 68^o F. In subtropical regions with a cool season, the number of fry produced will decrease when daily water temperature averages less than 75^o F. After 16 to 20 day spawning cycles with 1/2-pound Nile tilapia, fry recovery was about 600 fry per female brooder at a water temperature of 82^o F, but only 250 fry per female at 75^o F.

Optimal water temperature for tilapia growth is about 85 to 88^o F. Growth at this optimal temperature is typically three times greater than at 72^o F.

Dissolved oxygen concentration

Tilapia survive routine dawn dissolved oxygen (DO) concentrations of less than 0.3 mg/L, considerably below the tolerance limits for most other cultured fish. In research studies Nile tilapia grew better when aerators were used to prevent morning DO concentrations from falling below 0.7 to 0.8 mg/L (compared with unaerated control ponds). Growth was not further improved if additional aeration kept DO concentrations above 2.0 to 2.5 mg/L. Although tilapia can survive acute low DO concentrations for several hours, tilapia ponds should be managed to maintain DO concentrations above 1 mg/L. Metabolism, growth and, possibly, disease resistance are depressed when DO falls below this level for prolonged periods.

pH

In general, tilapia can survive in pH ranging from 5 to 10 but do best in a pH range of 6 to 9.

Ammonia

Massive mortality of tilapia occurs within a few days when fish are suddenly transferred to water with un-ionised ammonia concentrations greater than 2 mg/L. However, when gradually acclimated to sublethal levels, approximately half the fish will survive 3 or 4 days at un-ionised ammonia concentrations as high as 3 mg/L.

Prolonged exposure (several weeks) to un-ionised ammonia concentration greater than 1 mg/L causes losses, especially among fry and juveniles in water with low DO concentration. The first mortalities from prolonged exposure may begin at concentrations as low as 0.2 mg/L. Un-ionised ammonia begins to depress food consumption at concentrations as low as 0.08 mg/L.

Nitrite

Nitrite is toxic to many fish because it makes the haemoglobin less capable of transporting oxygen; chloride ions reduce the toxicity. Tilapia are more tolerant of nitrite than many cultured freshwater fish. When dissolved oxygen concentration was high (6 mg/L) and chloride concentration was low (22 mg/L), the nitrite concentration at which 50 percent of the fish died in 4 days was 89 mg/L as nitrite.

In general, for freshwater culture the nitrite concentration should be kept below 27 mg/L as nitrite. As a safeguard against nitrite toxicity in recirculating systems, chloride concentrations are often maintained at 100 to 150 mg/L chloride.

Diseases

Tilapia are more resistant to viral, bacterial and parasitic diseases than other commonly cultured fish, especially at optimum temperatures for growth. Lymphocystis, columnaris, whirling disease, and hemorrhagic septicemia may cause high mortality, but these problems occur most frequently at water temperatures below 68^o F. Ich, caused by the protozoan Ichthyopthirius multifiliis, can cause serious losses of fry and juveniles in intensive recirculating systems. External protozoans such as Trichodina and Epistylis also may reach epidemic densities on stressed fry in intensive culture. In recent years the bacterial infection Steptococcus inae has caused heavy losses, primarily in recirculating and intensive flow-through systems.

Growth and yields in aquaculture

Under good growth conditions, 1-gram fish are cultured in nursery ponds to 1 to 2 ounces (20 to 40 grams) in 5 to 8 weeks and then restocked into grow-out ponds. In monosex grow-out ponds under good temperature regimes, males generally reach a weight of 1/2 pound (200 + grams) in 3 to 4 months, 1 pound (400 + grams) in 5 to 6 months, and 1.5 pounds (700 grams) in 8 to 9 months.

To produce 1-pound (400- to 500-gram) fish, common practice is to stock 6,000 to 8,000 males per acre in static water ponds with aeration or 20,000 to 28,000 males per acre where 20 percent daily water exchange is economically practical.

After 6 months of feeding with good quality feeds, such ponds can produce 5,000 to 7,000 pounds per acre and 18,000 to 20,000 pounds per acre, respectively. If grow-out cycles are longer than 5 to 6 months (in an attempt to produce a more marketable size fillet) there is a risk that offspring from reproduction of the few females that were unintentionally included in the all-male culture will have time to reach sexual maturity and overpopulate the pond.

Consequently, a farmer who wishes to produce fish yielding 5-ounce fillets (a 2-pound fish) is often forced to add a second grow-out phase so females and fingerlings can be eliminated from the grow-out ponds, or to stock a predaceous fish with the males.

Dressout percentage on tilapia is relatively low compared to species such as trout and catfish. Tilapia generally have a dressout of 51 to 53 percent of live weight for whole-dressed fish (head-off) and 32 to 35 percent for fillets (pin bones along the lateral line removed). For additional information about tilapia culture see SRAC publications 280, 281 and 282.

Regulations

Tilapias are native only to Africa; many states in the US consider them exotics or non-indigenous species and have restricted their transport and culture. Prospective tilapia producers should check with state game and fish/natural resources agencies or with Extension fisheries/aquaculture specialists to determine legal implications.

Conclusions

Tilapia are a good fish for warm water aquaculture. They are easily spawned, use a wide variety of natural foods as well as artificial feeds, tolerate poor water quality, and grow rapidly at warm temperatures.

These attributes, along with relatively low input costs, have made tilapia the most widely cultured freshwater fish in tropical and subtropical countries. Consumers like tilapias firm flesh and mild flavor, so markets have expanded rapidly in the US during the last 10 years, mostly based on foreign imports. In fact, tilapia sales have recently surpassed rainbow trout sales in the US.

Further Articles

Pond Culture of Tilapia

Cage Culture Of Tilapia

Tank Culture Of Tilapia

Source: Southern Regional Agricultural Center and the Texas Aquaculture Extension Service – Taken from site – December 2005

description and photos, habitats, spawning, fishing methods, nutritional value

Tilapia belongs to the category of freshwater fish, cichlid family. The appearance of this fish is very unusual, while it differs in the shape characteristic of cichlids. Her short body is flattened laterally, has a beautiful silver color, with a red or green tint. The head of tilapia is very massive, the eyes are large. On average, this fish weighs from 2-3 kilograms, but there are also more solid individuals, weighing up to 5 kilograms. Outwardly, it resembles the well-known flounder.

This fish is considered intelligent because it has habits, and its normal life activity vaguely resembles that of pets. Therefore, in some outlets on price tags, instead of tilapia (or tilapia), they write the name of a completely different type of product – “sea chicken”.

There is a legend that the name of this fish was given by the famous Aristotle, who first tasted it in Egypt from his student Alexander the Great. The philosopher lamented that such a fish was not found off the coast of Greece, and during dinner he kept repeating: “Tilapia! Tilapia!”, which in Greek means “such a distant fish.”

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Habitats

Tilapia fish can be found in different regions of the planet, it settled on the American continent and in several European countries. Very rarely, in exceptional cases, tilapia caught on the hooks of Russian fishermen.

Aquarists brought tilapia to Russia before the 1917 revolution. Initially, the fish was found only in East Africa. At the moment, it is widely distributed in Zanzibar, Nathel, in Israel (there tilapia has been known as “St. Peter’s Fish” since biblical times), Jordan, Syria.

The main property of these fish is their unique ability to adapt to sudden changes in environmental conditions. In general, tilapias are freshwater, preferring regions with a tropical climate, but they can also adapt perfectly to sea water, able to withstand fairly low temperatures.

Currently, this fish is actively bred in artificial reservoirs in China, Latin America, and the USA. Since the 60s of the last century, tilapia has been purposefully bred in our country. It is necessary for the mass destruction of aquatic vegetation.

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Diet

The diet of tilapia completely depends on its habitat, this fish is almost omnivorous, most often it feeds on any algae, molluscs, fry. In Asia, these fish are real food gourmets, preferring vegetable food. But other species also love plant plankton, algae, and all kinds of underwater grasses.

The diet of tilapia varies depending on weather conditions and seasons. When there is no plant food in a particular region, but there is food of animal origin, the fish without any problems refuses their former values, feeds on fry, plankton. Crustaceans, various production wastes are also used. For this reason, when buying tilapia, be sure to pay attention to the country of origin, the manufacturer of this product.

Many people question the nutritional value of tilapia as it is called a “junk fish” because it eats everything from algae to waste. To buy this fish for your table or not is the voluntary choice of every person, there are people who consider this fish very tasty, try to eat it as often as possible.

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Spawning

Under natural conditions, when the water temperature is above +24 degrees, the male tilapia fish digs a small nest and invites the female there. The female lays eggs, after fertilization collects them in her mouth and swims away. After that, the male invites the next female. The eggs are incubated in the female’s mouth, after 3-4 days fry will hatch from the eggs. Within two weeks, tilapia fry begin to feed on their own, but at the same time they are close to the female. At the moment of danger, the fry hide in the mouth of the female, or behind her gill wings.

The fry of this fish develop in stages. The first stage is the cultivation of tilapia fry weighing up to 1 gram at a stocking density of 500-2000 pieces/m3. The duration of cultivation is 15-20 days. The second stage is the cultivation of tilapia fry weighing up to 3-5 grams at a planting density of up to 1000 pieces/m3. They grow 30-45 days. Fry rearing is carried out at a stocking density of about 25 pieces / m2, weighing from two hundred grams. Tilapia grows and develops quickly, the average daily gain is 3-5 grams.

Industrial breeding

Since 1957, industrial breeding of tilapia has begun in the world. In the early 60s, the production of this fish was not too large, did not exceed 100 tons per year. Now the volume of production has increased significantly and is more than 14 million per year. Only 60 years have passed, and tilapia already ranks second in the world in terms of reproduction, it could not overtake only carp.

Reasons for the demand for tilapia:

• High growth rate in the first year of life.
• Undemanding to living conditions.
• Fish makes an excellent dietary fillet.

There is no industrial production of tilapia in Russia. This is hindered by a number of reasons:

• Industrial fish farming is 20-30 years behind.
• Lack of tilapia nurseries.
• No feed.
• Insufficient scientific base.
• Lack of specialists.

It is quite possible that in a few years, if these reasons are eliminated, Russian specialists will also be engaged in the industrial breeding of tilapia.

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Distribution in Russia

It has already been mentioned above that tilapia was brought to our country by ubiquitous aquarists. More than a hundred years have passed since then, but this fish has not become in demand in Russia. But in some places, tilapia is treated with great reverence. So, for example, in the city of Kurchatov (Kursk region), the reservoirs of nuclear power plants are actively stocked with tilapia.

Novovoronezh cooling pond

Various fish were introduced into the cooling ponds – black carp, white carp, silver carp, silver carp hybrid. It is not for nothing that these fish are called cleaners, they perfectly survive in the difficult conditions of cooling ponds. Native fish (pike, pike perch, bream), experiencing oxygen starvation, are gradually disappearing.

But the space is actively filled with tilapia, it is not known how it ended up in this reservoir. Experts note that this foreigner is of great benefit. One has only to remember her omnivorousness. It copes well with poisonous blue-green algae, which any other fish simply bypasses. Tilapia deals with a poisonous plant as easily and naturally as crucian carp with a worm.

She is incredibly prolific. Let’s compare this fish with crucian carp. The survival rate of crucian fry is 10%, the survival rate of tilapia fry is 90%. The female protects her fry from any danger for almost a month, and in case of any force majeure, she simply sucks them into her mouth for preservation. Her fry feed in a special way – tilapia has special glands that secrete “fish milk”. This fish is simply fantastically voracious, it must be used as a cleaner.

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Nutrition value

In stores, tilapia can be seen in the form of fillets. Tilapia meat has a characteristic white color, it tastes like a cross between pike perch or crucian carp. 100 grams of fish contains:

1. Protein – 27% of the daily requirement.
2. Fat -2%.

There are no carbohydrates in tilapia. Fish is considered valuable due to its low fat content and the complete absence of carbohydrates. Tilapia is considered an excellent source of minerals and vitamins. It contains:

1. An extensive group of B vitamins.
2. PP vitamins.
3. Vitamins E.
4. Selenium.
5. Potassium.
6. Magnesium.
7. Omega-3 acid.
8. Omega-6 acid.

This fish is useful for everyone, especially for pregnant women, nursing mothers, children.

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Fishing methods

Tilapia is a medium-sized fish. An adult can reach a mass of up to 2 kg or more. But the average size of this fish is 500 – 800g. It is preferable to catch tilapia during the day when the fish are active. Let’s not forget that tilapia is a voracious fish. During daylight hours, tilapia feeds exclusively on algae, but if there are insects, they will prefer to catch them.

The best tackle for tilapia fishing is considered to be a float rod, donk. As baits, donut, peas, corn or a worm are used. The fish are actively biting from early morning until late evening.

Tilapia – description, benefits and harms, calories, cooking methods.

Main dishes

Fish in potato crust

Fish soups

Pangasius and tilapia colorful soup

40 minutes

pangasius

tilapia

—

1 pc.

water

—

1500 ml

celery root

—

100 g

carrot

–

1 pc.

ginger

bulb onions

—

1 pc.

olive oil

—

30 ml

vegetable oil

—

5 ml

Bulgarian pepper

red onion

tomato paste

—

50 g

chilli

vegetable marrow

spinach

bread for toast

sour cream

–

100 g

tarragon

Fish dishes

Roast Tilapia with Rice and Sesame Sauce

40 minutes

tilapia

ginger

vegetable oil

–

75 ml

olive oil

—

45 ml

butter

—

70 g

garlic

—

8 teeth

chilli

—

2 pcs.

flour

–

35 g

white pepper

basmati rice

—

215 g

egg

—

2 pcs.

sesame oil

—

10 ml

green peas

white wine

—

150 ml

sesame

starch

—

10 g

olives

Fish dishes

Tilapia Indian style with spiced rice

40 minutes

tilapia

—

2 pcs.

lime juice

vegetable oil

—

45 ml

butter

—

30 g

carrot

–

1 pc.

cucumber

—

1 pc.

garlic

—

1 tooth

rice

—

215 g

water

—

400 ml

natural yogurt

–

400 ml

cardamom

barberry

sesame oil

soy sauce

chilli

red onion

—

1 pc.

parsley

black pepper

white pepper

Fish dishes

Tilapia fillet in green batter

50 minutes

tilapia

—

3 pcs.

vinegar

–

3 ml

water

—

100 ml

egg

—

3 pcs.

vegetable oil

—

150 ml

flour

—

265 g

grape seed oil

–

30 ml

butter

—

10 g

jalapeno pepper

soy sauce

—

30 ml

sugar

—

25 g

parsley

green onion

grape

chilli

tabasco sauce

white pepper

Fish dishes

Tilapia stewed in carrot sauce

40 minutes

tilapia

—

2 pcs.

cane sugar

—

50 g

carrot juice

—

200 ml

grapefruit juice

—

150 ml

lime juice

–

30 ml

lemon juice

—

5 ml

potato

—

3 pcs.

water

—

350 ml

vegetable oil

—

300 ml

starch

–

25 g

carrot

—

1 pc.

chilli

ginger

green onion

black pepper

white pepper

Fish dishes

Fish with potatoes and mushrooms in cheese sauce

1 hour

tilapia

potato

—

3 pcs.

Champignon

—

200 g

bulb onions

—

1 pc.

vegetable oil

–

30 ml

fish broth

—

240 ml

cheese

—

100 g

sour cream

—

150 g

mustard

nutmeg

white pepper

Fish dishes

Fish cannelloni with cream sauce

1 hour 20 minutes

cannelloni pasta

salmon fillet

—

300 g

tilapia

shrimps

–

300 g

tomato

—

2 pcs.