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Also known as:
Bream, mouthbrooder, St. Peter's fish, Nile perch, Hawaiian sun fish, mudfish, ngege (Africa), Mozambique tilapia, blue tilapia, wami tilapia.

Description:
Waters:Fresh waters of Asia and Africa fish farms in North and South America.

Similar in shape to sunfish and variously colored (pale red, white, gray, or gray-blue) can range in size from 1 to 5 lbs.

Tilapia has white or pinkish flesh that's firm, low in fat, sweet and mild in flavor. The tender skin is edible.

Best Cooking:
Tilapia can be baked, broiled, grilled, or steamed.

Buying Tips:
In the U.S., all tilapia is farm-raised and of lesser quality than the wild variety harvested in Asia and Africa. Tilapia is often marketed as a lower-priced substitute for red snapper, although its meat is not nearly as prized.

Nutrition Value:
Tilapia, 3.5 oz (99 grams), raw
Calories: 98
Protein: 18.5g
Carbohydrate: 0.0g
Total Fat: 2.4g
Fiber: 0.0g

Substitutes for Tilapia:
Porgy, sea bass, red snapper, flounder, sole, orange roughy, and ocean perch.

Notes:
For ages, tilapia has served as an important staple food in Asia and Africa. The fish was introduced to U.S. waters in the late 1960s to minimize algae build-up (tilapia feeds on the plantlike organism).