Tilapia (pronounced /tɨˈlɑːpiə/) 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 artisan fishing in Africa and the Levant and are of increasing importance in aquaculture (see tilapia in aquaculture).
The common name tilapia is based on the name of the cichlid genus Tilapia, which is itself a latinization of thiape, the Tswana word for “fish.” Scottish zoologist Andrew Smith named the genus in 1840.
Like other large fish, they are a good source of protein and a popular target for artisanal and commercial fisheries. Tilapia have very low levels of mercury as they are a fast-growing and short-lived fish that mostly eats a vegetarian diet and therefore do not accumulate mercury found in prey. There is research suggesting that farm-raised tilapia contains an 11:1 ratio of omega-6 to omega-3 fatty acids whereas other fish, such as salmon, contain closer to a 1:1 ratio.
You can find authentic Kosher Tilapia on many Kosher Restaurants in Los Angeles.
