Tilapia is a type of freshwater fish that belongs to the cichlid family. It is native to Africa but has been introduced throughout the world and is now farmed in over 80 countries. Tilapia is the fourth most commonly consumed type of seafood in the United States. It is known for its mild flavor and flaky texture, and it is relatively affordable and easy to prepare.
Tilapia contains beneficial nutrients such as protein, omega-3 fatty acids, and vitamins and minerals like choline, niacin, vitamin B12, vitamin D, selenium, and phosphorus. However, depending on where the fish is sourced from, there may be a higher risk of safety concerns, including bacterial contamination. Several reports also raise questions surrounding tilapia farming practices, which may raise some safety and ethical concerns.
Despite these concerns, eating tilapia can provide numerous health benefits, including cancer prevention, improved heart health, and better brain function. Tilapia can be baked, sauteed, stewed, braised, poached, broiled, or pan-fried.
