Hailed as "the fish of the new millenium" and "the new orange roughy", Tilapia (pronounced Til AH pe ah) has rapidly gained consumer recognition in the United States. Consumption in America, which reached about 145 million lbs. of whole weight in 2000, has been growing at over 35% a year for the past 8 years. Tilapia traces its origin to the Nile River and has been farm raised for decades. Its culinary potential was appreciated by the ancient Egyptians and the epicurean Greeks. Aristotle is believed to have given the fish its name Tilapia niloticus (fish of the Nile) in 300 BC.

Legend says that tilapia was the fish Christ multiplied a thousandfold to feed the masses. Tilapia is also referred to as St. Peter's fish. A member of the Cichlid family, these fish look much like a snapper or perch and can live in either fresh or salt water.

Types of Tilapia

There are many varieties of tilapia. However, the two best suited for aquaculture are the red tilapia (Oreochromis mossambica) and the black tilapia (Oreochromis niloticus). Although both strains can be raised in either fresh or brackish water, black tilapia usually are most suited to the fresh water than the red. The fillets are only slightly different in color. Fillets of both red and black tilapia, when raised correctly, will have a similar, mild taste.

Since Tilapia absorbs flavor from the water its raised in, wild tilapia can have a muddy or inconsistent flavor while aquacultured tilapia with reliable water sources, the right feed, and carefully monitored growth will taste mild and sweet. It is important to buy tilapia from a company with a reliable water source.

We grow the genetic strain "Tilapia/Nile Nilotica", generally considered the best for cultivation. Our fish are harvested after one year of growth at an average weight of two pounds. Our tilapia are fed an all-natural, nutritionally balanced diet of grain and protein. Tilapia fillets are white, firm, and moist. They are very mild in flavor and accept sauces well. Our water sources ensure a very mild, delicate taste, a taste and texture similar to sole. Tilapia can also be used successfully in recipes calling for snapper, sole, cod, haddock, pompano, flounder, sea bass, or orange roughy. Easily poached, broiled, sauteed, grilled, baked, microwaved, steamed, fried, "blackened", stir-fried, or as an ingredient in bouillabaisse and other fish soups, Rain Forest Tilapia makes a very versatile menu item, and is a popular and nutritious fish for the whole family.

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