Tilapia is a fish native to Africa’s Nile River and is known as St. Peter’s fish because it has been consumed since biblical times. It is now the most common farm-raised fish globally, with an estimated yearly production of 1 billion pounds. The colors range from black to red to gold. The prolific Nile tilapia, the hearty blue tilapia, and the red-colored Mozambique tilapia are the most frequent species in the United States. Tilapia is sometimes the freshest fish on the market since it is efficiently farmed, distributed, and collected all year.
Tilapia is recognized for its flaky texture and sweet, mild flavour. The flavour of tilapia varies widely depending on the quality of the water and the meal. Tilapia is a popular food source because of its affordability and numerous health benefits. Fish, including tilapia, is one of the best sources of protein. Tilapia is high in choline, niacin, vitamin B12, vitamin D, selenium, and phosphorus, among other vitamins and minerals. It’s also high in omega-3 fatty acids, essential for your body’s proper functioning.
When tilapia reaches a certain point in its life, it is likely spoiled or contaminated. It is common to assume that it can be cooked within four minutes, and the fish can rot and become contaminated with pathogens such as ciguatera or scombroid. If you do not notice any of these signs, your tilapia is probably good to eat. To determine whether your tilapia is terrible, check for the appearance of ammonia. It may smell fishy at first but will grow stronger after cooking.