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Tilapia

Tilapia has become the third most important fish in aquaculture after carps and salmonids, with production reaching 1,505,804 metric tons in 2002.[1] Because of their large size, rapid growth, and palatability, a number of tilapiine cichlids are at the focus of major aquaculture efforts, specifically various species of OreochromisSarotherodon, and Tilapia, collectively known colloquially as tilapias. Like other large fish, they are a good source of protein and a popular target for artisanal and commercialfisheries.

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