Fish Fillet (Tilapia Fish)

Tilapia (Daiyya) – The second most commonly raised fish in freshwater farms, after Rahu, is also the most commonly farmed fish on the planet. It’s bred in many places because it can adapt to different farming conditions and grows quickly. This fish is really important because it helps provide protein for a lot of people all around the world.

Nomenclature:
• English Name: Tilapia
• Local Name: Daiyya
• Scientific Name: Oreochromis niloticus

Flavor profile:
• The mild, sweet flavor
• Delicate taste with a hint of earthiness
• Versatile and easily adaptable to various cuisines and cooking methods

Habitat:
• Native to freshwater habitats in Africa, particularly the Nile River basin
• Also widely cultivated in aquaculture systems globally

Catching method:
• Primarily caught through aquaculture farming methods
• Can be caught in the wild using traditional fishing techniques such as netting or angling

Physical attributes:
• Streamlined body shape
• Scales are typically small and smooth
• The dorsal fin extends along the back
• Prominent lips and mouth adapted for bottom-feeding

Color:
• Varies from light gray to pinkish-white
• Can exhibit specks of iridescence when viewed under certain lighting conditions

Cutting preferences:
• Fillets are commonly preferred for cooking
• Can be cut into steaks or left whole for certain preparations

Cooking preferences:
• Tilapia can be grilled, baked, fried, or steamed
• Its mild flavor pairs well with various seasonings, sauces, and cooking methods
• Suitable for use in salads, tacos, soups, and curries

Health benefits:
• High in protein, making it a good choice for muscle building and repair
• Low in calories and saturated fats
• Contains omega-3 fatty acids, beneficial for heart health
• Rich in essential vitamins and minerals such as vitamin B12, selenium, and phosphorus