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It is second only to Carps as the most widely farmed freshwater fish. The Nile Tilapia (O. Niloticus) was one of the first fish species cultured. The Nile tilapia is the most widely cultured species of Tilapia in many parts of the globe.
Nutrition Values (per 100g serving)
Highly rich in protein (26g)
Contains Omega-3 fatty acids, reducing risks of heart attacks and other cardiovascular diseases
Minimum fat and carbohydrate content (0g and 3g respectively)
Great source of vitamins and minerals (Vitamin B12, Niacin, Potassium)
Biological constraints to the development of commercial tilapia farming are their inability to withstand sustained water temperatures below 28 to 30c and early sexual maturity that results in spawning before fish reach market size.
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