Tilapia

Tilapia

(Oreochromis niloticus)

Tilapia is native to tropical Africa and the Middle East. Many Indo-Dutch people know the tilapia from colonial times. Belgians know the fish from the time when Congo was part of Belgium. The fish is therefore farmed on a modest scale in Belgium and the Netherlands. The vast majority of the supply still comes directly from Africa. After filleting, the fish is in Europe within 24 hours, freshness is guaranteed. Tilapia is a fish that can live in fresh, salt and brackish water and is very similar to the perch

Tilapia is dark brown greenish with darker blue-black vertical bands. Maximum length 50 cm.

Taste

Tilapia has firm flesh and a mild flavor.

Method of preparation

Baking, stir-frying, grilling, poaching and breading.

Nutritional values

nutritional valuesNUTRITIONAL VALUES PER 100 GR. RAW PRODUCT 93 kcal, 19.5 g protein, 1.5 g fat (of which 0.3 mg Omega-3), 37 mg sodium, 0.5 mg iron.

Alternative

Avoid / Catch

Israel, Ethiopia, Niger, Volta, Gambia and Senegal river systems, Lake Nasser, Lake Tanganyika.

Fish fact

No info.

More information

Because the fish is farmed, it has a number of advantages over traditional fish. Firstly, the consumer can buy the fillets all year round at a constant quality and price. Furthermore, the tilapia is fed in an ecologically responsible manner according to set quality standards (HACCP) with mainly vegetable proteins, making the tilapia a healthy, firm and mild-tasting fish.