Tilapia is a common name for more than 100 species of cichlid fish from tilapiine cichlid tribe. They have a complex set of muscles that allow the upper and lower pharyngeal bones to be used as a second set of jaws for processing food. This is called division of labor between the "true jaws" (mandibles) and the "pharyngeal jaws". So, we can say, they are efficient feeders and can capture and process a wide variety of food items. The jaws have funnel-shaped teeth. Regularly tilapia have a long dorsal blade and a parallel line which frequently breaks towards the end of the dorsal balance, and begins again a few lines of scales underneath.

They are freshwater fish found inhabiting shallow water, pond, rivers and lakes and less commonly found in brackish water. They can become problematic in warm water habitats like Australia, whether purposely or unintentionally presented, but not in mild atmospheres because they are unable to survive in cold water.

Tilapia is one of the most commercially important aquaculture species which is susceptible to off-flavors. These muddy flavors are normally caused by geosmin and 2-Methylisoborneol, that are often present or bloom sporadically in water bodies and soil.

Tilapia are low in saturated fat, calories, starches and sodium, and are a decent protein source. They are also source of micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium.

Tilapia serves as biological control as it consumes floating plants, most "undesirable" submerged plants, and most forms of algae.

Tilapia can be farmed together with shrimps increasing productive output of both. We mainly sell farm raised Tilapia

Some of the recipes are:

• Parmesan Crusted Tilapia Fillets Recipe
• Tilapia Tacos With Cucumber Relish
• Blackened Tilapia With Buttered Carrots
• Pan-Seared Tilapia
• Coconut Milk Tilapia