April 21, 2009
My husband hasn't been feeling well lately. So, in the spoiling mood, I went to Winco yesterday and bought him some tilapia. I purchased 2 lbs. of it and ...
Bloggers, have you written about Tilapia? Add a widget!
Tilapia () is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats including shallow streams, ponds, rivers, lakes and estuaries. Most tilapia are omnivorous with a preference for aquatic vegetation and detritus. Historically they have been of major importance in artisanal fishing in Africa and the Levant and are of increasing importance in aquaculture (see tilapia in aquaculture). Tilapia can become problematic invasive species in new warm-water habitats, whether deliberately or accidentally introduced but generally not in temperate climates due to their inability to survive in cool waters, (generally below . (See tilapia as exotic species).
Tilapia is a freshwater fish and is considered as one of the top five most consumed seafood in the US because of it's mild tasting meat which makes it very versatile and open to different ways of preparing it.
The outer skin of the Tilapia varies from black with white scales to pinkish red. The meat is white, firm and mildly sweet in flavor similar to catfish.
Tilapia can be prepared by baking, broiling, grilling, frying, poaching, or steaming.