Editing Tilapia (section)

== As food ==
[[File:Tilapiajf.JPG|thumb|[[Escabeche]] fresh tilapia]]

[[File:Blackened tilapia with Cajun spices, lemon and lime juice.jpg |alt=Blackened tilapia with Cajun spices, lemon and lime juice|thumb|Blackened tilapia filets seasoned with Cajun spices, lemon & lime juice]]

From ancient times the tilapia was a source of food. Art items dating from the late 18th Dynasty, circa 1350 BCE, contain evidence of the importance of tilapia in Egypt. The Nile tilapia (Oreochromis niloticus) is endemic to the area and was grown in closed ponds along the Nile river.<ref>{{cite web | url=https://www.electrummagazine.com/2012/09/ancient-egyptian-tilapia-fish-story/ | title=Ancient Egyptian Tilapia Fish Story – Electrum Magazine | date=29 September 2012 }}</ref>

Tilapia, introduced to the state of Tamil Nadu, India in the 1950s as a cheap protein source, quickly spread across the state's freshwater bodies because of its ability to thrive in polluted, low-oxygen environments.<ref>{{Cite web|url=https://timesofindia.indiatimes.com/city/chennai/chennai-launches-urgent-culling-of-invasive-tilapia-to-revitalize-adyar-creek/articleshow/114351674.cms|title=Chennai Agency Culls African-Origin Fish to Save Adyar Creek|work=The Times of India |date=October 18, 2024|via=The Economic Times - The Times of India}}</ref>

The Fisheries Research Committee has recommended the culture of this fish only in areas in the western slopes of the Western Ghats and the coastal strip between Cape Comorin and south of and excluding river Tapti, and in districts of Tinnevellv, Madurai and Ramnad in Madras south of and including river Vaigai. The committee has suggested further investigation to enable it to examine the question of desirability of Tilapia culture in other parts of India.<ref>https://eparlib.nic.in/bitstream/123456789/1078148/1/01_X_27-09-1955_p32_p32_s2261.pdf</ref>

Whole tilapia fish can be processed into skinless, boneless fillets. In some of the commercial strains, the yield has been reported up to 47% at harvest weight.<ref>{{Cite journal |last1=Ødegård |first1=Jørgen |last2=Alvarez |first2=Alejandro Tola |last3=Vera |first3=Mayet de |last4=Skaarud |first4=Anders |last5=Joshi |first5=Rajesh |date=2019-08-05 |title=Genomic prediction for commercial traits using univariate and multivariate approaches in Nile tilapia (Oreochromis niloticus) |url=https://www.biorxiv.org/content/10.1101/725143v1 |journal=bioRxiv |pages=725143 |doi=10.1101/725143 |doi-access=free}}</ref><ref>{{Cite journal |last1=Gjøen |first1=H. M. |last2=T. H. E. Meuwissen |last3=Woolliams |first3=J. A. |last4=Joshi |first4=R. |date=May 2018 |title=Maternal, dominance and additive genetic effects in Nile tilapia; influence on growth, fillet yield and body size traits |journal=Heredity |volume=120 |issue=5 |pages=452–462 |doi=10.1038/s41437-017-0046-x |issn=1365-2540 |pmc=5889400 |pmid=29335620|bibcode=2018Hered.120..452J }}</ref>

Tilapia are among the commercially important aquaculture species that are susceptible to [[off-flavors]] (others include trout, [[barramundi]], and [[channel catfish]]). These 'muddy' or 'musty' flavors are normally caused by [[geosmin]] and [[2-methylisoborneol]], organic products of ubiquitous [[cyanobacteria]] that are often present or bloom sporadically in water bodies and soil. These flavors are no indication of freshness or safety of the fish, but they make the product unattractive to consumers. Simple quality-control procedures are known to be effective in ensuring the quality of fish entering the market.<ref>{{cite journal |doi=10.1016/j.aquaculture.2006.05.058 |title=Off flavor characterization and origin in French trout farming |journal=Aquaculture |volume=260 |issue=1–4 |pages=128–138 |year=2006 |last1=Robin |first1=Joël |last2=Cravedi |first2=Jean-Pierre |last3=Hillenweck |first3=Anne |last4=Deshayes |first4=Cyrille |last5=Vallod |first5=Dominique|bibcode=2006Aquac.260..128R }}</ref>

Tilapia have very low levels of [[mercury (element)|mercury]].<ref>[https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm Mercury Levels in Commercial Fish and Shellfish (1990–2010)] fda.gov</ref> Tilapia are low in [[saturated fat]], calories, carbohydrates, and sodium, and are a good protein source. They also contain the micronutrients [[phosphorus]], [[Niacin (substance)|niacin]], [[selenium]], [[vitamin B12|vitamin B<sub>12</sub>]], and [[potassium]].<ref>{{cite web |url=http://nutritiondata.self.com/facts/finfish-and-shellfish-products/9244/2 |title=Nutrition Facts and Analysis for Fish, tilapia, cooked, dry heat |access-date=2014-01-26}}</ref>

Tilapia may be a less nutritious fish than generally believed. The fish's [[omega-3 fatty acid]] content is often far lower than that of other commonly eaten fish species. Their [[omega-6 fatty acid]] levels are unusually high. Multiple studies have evaluated the effects of adding [[flaxseed]] derivatives (a vegetable source of omega-3 fatty acids) to the feed of farmed tilapia. These studies have found both the more common omega-3 fatty acid found in the flax, [[Alpha-Linolenic acid|ALA]] and the two types almost unique to animal sources ([[Docosahexaenoic acid|DHA]] and [[Eicosapentaenoic acid|EPA]]), increased in the fish fed this diet.<ref>{{cite journal |last1=Shapira |first1=N. |last2=Weill |first2=P. |last3=Sharon |first3=O.|last4=Loewenbach |first4=R. |last5=Berzak |first5=O. |title=''n''-3 PUFA fortification of high ''n''-6 PUFA farmed tilapia with linseed could significantly increase dietary contribution and support nutritional expectations of fish |journal=J. Agric. Food Chem. |volume=57 |issue=6 |pages=2249–2254 |date=March 2009 |pmid=19243170 <!-- |access-date=2011-12-21 --> |doi=10.1021/jf8029258|bibcode=2009JAFC...57.2249S }}{{subscription required |date=September 2012}}</ref><ref>{{cite journal |display-authors=3 |last1=Aguiar |first1=A.C. |first2=DR |last2=Morais |first3=L.P. |last3=Santos |first4=F.B. |last4=Stevanato |first5=J.E. |last5=Visentainer |first6=N.E. |last6=de Souza |first7=J.V. |last7=Visentainer |title=Effect of flaxseed oil in diet on fatty acid composition in the liver of Nile tilapia (''Oreochromis niloticus'') |date=September 2007 |journal=Arch Latinoam Nutr |volume=57 |pages=273–277 |pmid=18271406 |issue=3}}</ref> Guided by these findings, tilapia farming techniques could be adjusted to address the nutritional criticisms directed at the fish, while retaining its advantage as an omnivore capable of feeding on economically and environmentally inexpensive vegetable protein. Adequate diets for salmon and other carnivorous fish can alternatively be formulated from protein sources such as [[soybean]], although soy-based diets with soy oil may also change in the balance between omega-6 and omega-3 fatty acids.<ref name="Espe et al. 2006">{{cite journal |display-authors=1 |last1=Espe |first1=Marit |first2=Andreas |last2=Lemme |first3=Alfred |last3=Petei |first4=Adel |last4=El-Mowafi |date=May 2006 |title=Can Atlantic salmon (''Salmo salar'') grow on diets devoid of fish meal? |journal=Aquaculture |volume=255 |issue=1–4 |pages=255–262 |doi=10.1016/j.aquaculture.2005.12.030|bibcode=2006Aquac.255..255E }}{{subscription required |date=September 2012}}</ref>