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 Oreochromis, Sarotherodon, 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.