Tilapia

Tilapia fish is a freshwater fish from the cichlid family that is native to Africa but was introduced to many tropical, subtropical and temperate regions of the world in the second half of the 20th century. Tilapia is the second most widely and successfully cultivated aquaculture species worldwide.

Tilapia, usually eaten fresh or sold as frozen fish fillets, is popular among purveyors due to its delicious meat with no intermuscular bones, high protein content, and UFA polyunsaturated fatty acid content. Today, tilapia is widely cultivated in Africa and Asia. Moisture, protein, fat, ash, carbohydrates and caloric value between (80.77-78.55%), (16.10-17.88%), (1.10-1.95%), (1.50-0.55%), (0.10-0.94%) and ( 89.73-78.37%)