• Tilapia

    From Skuz@9:91/1 to All on Mon Feb 10 16:34:00 2014

    Tilapia is a fish that has been raised for centuries with little fanfare. In recent years with the worldwide emergence of aquaculture, increased attention is being focused on tilapia because of its superior culture possibilities. Reportedly more than one 1 billion pounds of Tilapia were raised last year. These fish are ideally suited for aquaculture because they are disease-resistant, reproduce easily, feed efficiently, and can tolerate poor water conditions.

    Tilapia can be successfully grown in brackish water and some species can
    adapt to full strength sea water. Tilapia are members of the Cichlid family
    and are native to Africa. In many developing countries, tilapia are
    raised in ponds, cages and rice fields. Tilapia can also be grown in
    intensive culture systems, with corresponding greater investment cost.

    Tilapia produce mild, soft, white fish fillets, with a slightly sweet taste. These superior qualities make Tilapia a culinary delight, whether served in
    an expensive restaurant or prepared simply for home consumption.

    Since 1993, the growth of the Tilapia industry in the United States has skyrocketed, both in terms of volume and corresponding value of the imports.
    By 1994, Taiwan had gained controlling interest over the frozen fillet
    market, accounting for 66% of all frozen fillets entering the US. Thailand, Indonesia, and Taiwan continue to be major suppliers of frozen fillets.

    A new trend towards imported fresh fillets has begun as consumers recognize
    the value of tilapia and are willing to pay higher prices for a quality product. For the U.S. markets, Costa Rica and Ecuador are important fresh fillet suppliers.

    In a world where wild capture fisheries are becoming increasingly depleted, tilapia offer the possibility of commercial and home-grown protein sources.

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