| Market Names |
Tilapia, Nile Perch, Cherry Perch |
| Where Caught |
Central America, South America, East Asia |
| How Caught |
Aquacultured |
Tilapia
Tilapia traces its origins to the Nile River and has been farm raised around the world for decades. A member of the Cichlid family, this fish looks much like Perch or Snapper and can live in either fresh or salt water. The three most common species imported in the United States are the Oreochromis niloticus, Oreochromis aureus and Oreochromis mossambicus.
is one of the most versatile fish available in today’s market place. Farmed Tilapia is consistent in availability, flavor, size and price. It is harvested after one year of growth at an average of two pounds. Tilapia Nearly all Tilapia sold in the U.S. market is farm raised and we at Seattle Fish Company of New Mexico only sell product produced under the high aquaculture standards.
Our Tilapia is sourced from an extensive network of geographically diverse locations. These Tilapia farms enable us to ensure consistent quality and continuity of supply. These farms adhere to the industry’s strictest standards and utilize two types of farming techniques: land-based pond systems and ecologically protective cages in artificial reservoirs. Located in Ecuador, Colombia and Brazil, tropical climates and ample farmland allow our fish to grow in more natural habitats than other regions. Almost all of our fresh Tilapia is sourced from Ecuador.
The farms which produce for Seattle Fish Company do not use chemical fertilizers, pesticides, growth hormones, or antibiotics during production and each of these farms limits and closely monitors for the introduction of outside contaminants. The feed is a specially formulated mix of wheat, soy, fishmeal, vitamins and minerals. The ample sized ponds allow for farming at low densities (1 to 1.5 fish per cubic meter). Some farms are utilizing polyculture – the raising of 2 species (Shrimp and Tilapia) in the same pond. This ensures the most efficient use of water and land. Learn The Facts about our fresh Tilapia farms and 10 Resons to Say Yes to Tilapia.
Monterey Bay Aquarium Seafood Watch® rates farmed Tilapia from Brazil, Costa Rica, Ecuador and Honduras as a "Good Alternative." Farmed Tilapia from the U.S. is rated a "Best Choice" and from China and Taiwan is "Avoid.
| Sources | |
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Species NameThe three most common species imported in the United States are: Oreochromis niloticus, Oreochromis aureus, and Oreochromis mossambicus |
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SourceTilapia can be farmed in Columbia, Costa Rica, Brazil, Ecuador, Honduras, China and Taiwan. Nearly all of Seattle Fish Company’s fresh Tilapia is sourced from Ecuador. |
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SeasonalityAvailable year round with consistent supply and pricing. |
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Fishing MethodFarm raised by eastern pond raceway and cage aquaculture. |
| Features | |
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FlavorTilapia has a very mild, delicate taste similar to sole, and a flaky, slightly firm texture. Its flavor lends itself to a variety of cooking methods which allow its subtle taste to stand out. |
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Dietary InformationTilapia is an excellent choice for a healthy balance diet, not only because of its important health benefits but also because it tastes GREAT! Per 3.0 oz (85 g) edible portion Source: Tropical Aquaculture Products, Inc. |
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AppearanceTilapia’s shape is similar to the Sunfish or Crappie. The flesh is white with a pink to red hue on the fillet side where the skin has been removed. |
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FormAlmost all Tilapia is available as deep-skinned or shallow-skinned fillets. Fresh is available as whole round, gutted, skin-on, and skinless fillets. Frozen is available whole head-on and skinless boneless fillet. |
| Uses | |
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PreparationA very versatile fish, Tilapia can be easily poached, broiled, sautéed, grilled, baked, microwaved, steamed, fried or blackened. Tilapia accepts sauces and marinades well. |
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SubstitutionTilapia is a great substitute for recipes calling for Snapper, Sole, Cod, Pompano, Flounder, Sea Bass, Haddock or Orange Roughy. |
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HandlingFresh Tilapia should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Tilapia fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice. |
| Market | |
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Sizes and CutsTilapia Fillets: Tilapia Whole Gilled Gutted & Scaled |
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Pricing ScaleDue to the increased volume in consumption and production, prices of both fresh and frozen Tilapia have fallen significantly. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing information. |
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Shelf LifeFresh Tilapia can be kept at 32 F for two weeks, layered on ice. Kept frozen, Tilapia can last up to six months. |