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Tilapia (/tɪˈlɑːpiə/tih-LAH-pee-ə) is thecommon name for nearly a hundredspecies ofcichlid fish from thecoelotilapine,coptodonine,heterotilapine,oreochromine,pelmatolapiine, andtilapiinetribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini.[2] Tilapia are mainly freshwater fish native to Africa and the Middle East, inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living inbrackish water.[citation needed] Historically, they have been of major importance inartisanal fishing in Africa, and they are of increasingimportance in aquaculture andaquaponics. Tilapia can become a problematicinvasive species in new warm-water habitats such as Australia,[3] whether deliberately or accidentallyintroduced, but generally not in temperate climates due to their inability to survive in cold water.
Traditionally a popular and affordable food in the Philippines with a mild taste, tilapia has been the fourth-most consumed fish in the United States since 2002, favored for its low cost and easy preparation. It is commonly fried or broiled as part of a dish.
The common name "tilapia" is based on the name of thecichlidgenusTilapia, which is itself alatinization of eithertlhapi, theTswana word for 'fish',[4] or the Greek wordtilon, referring to a fish mentioned byAristotle, combined withapios, meaning 'distant'.[5] Scottish zoologistAndrew Smith named the genus in 1840.[6]
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The aquaculture ofNile tilapia dates fromAncient Egypt, where it was represented by thehieroglyph K1, of theGardiner list: 𓆛.
The fishsymbolizedrebirth inEgyptian art, and was associated in Egyptian belief-systems withHathor, goddess of fertility and abundance.[7]The tilapia was also said to accompany and protect the sun god on his daily journey across the sky.[8]
Tilapia were one of the three main types of fish caught in Talmudic times from theSea of Galilee, specifically theGalilean comb (Sarotherodon galilaeus). It is sometimes known by the name "St. Peter's fish", which comes from the narrative in theGospel of Matthew about the apostlePeter catching a fish thatcarried a coin in its mouth. Though the passage does not name the fish, several tilapia species are found in the Sea of Galilee, where the narrative recounts the event that took place. These species have been the target of small-scaleartisanal fisheries in the area for thousands of years.[9][10]
Tilapia typically have laterally compressed, deep bodies. Like other cichlids, their lowerpharyngeal bones are fused into a single tooth-bearing structure. A complex set of muscles allows the upper and lower pharyngeal bones to be used as a second set of jaws for processing food (cf.morays), allowing a division of labor between the "true jaws" (mandibles) and the "pharyngeal jaws". This means they are efficient feeders that can capture and process a wide variety of food items.[11] Their mouths areprotrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically, tilapia have a long dorsal fin, and alateral line that often breaks towards the end of the dorsal fin, and starts again two or three rows of scales below. Some Nile tilapia can grow as long as 60 centimetres (2 ft).[12]
Other than their temperature sensitivity, tilapia exist in or can adapt to a very wide range of conditions. An extreme example is theSalton Sea, where tilapia introduced when the water was merely brackish now live in salt concentrations so high that other marine fish cannot survive.[13]
Tilapia are also known to be mouth-brooding species, which means they carry the fertilized eggs and young fish in their mouths for several days after the yolk sac is absorbed.[12]
Historically, all tilapia have been included in their namesake genusTilapia.[2] In recent decades, some were moved into a few other genera, notablyOreochromis,[14] andSarotherodon.[15] Even with this modification, apparentlyTilapia was stronglypoly– orparaphyletic.[16] In 2013, a majortaxonomic review resolved this by moving most formerTilapia spp. to several other genera. As a consequence, none of the species that are of major economic importance remain inTilapia, but are instead placed inCoptodon,Oreochormis, andSarotherodon.[2]
Tilapia have been used as biological controls for certain aquatic plant problems. They have a preference for a floating aquatic plant,duckweed (Lemna spp.), but also consume some filamentous algae.[17] InKenya, tilapia were introduced tocontrol mosquitoes, which were causingmalaria, because they consumemosquito larvae, consequently reducing the numbers of adult female mosquitoes, thevector of the disease.[18] These benefits are, however, frequently outweighed by the negative aspects of tilapia as an invasive species.[19]
Tilapia are unable to survive in temperate climates because they require warm water. The pure strain of the blue tilapia,Oreochromis aureus, has the greatest cold tolerance and dies at 7 °C (45 °F), while all other species of tilapia die at a range of 11 to 17 °C (52 to 62 °F). As a result, they cannot invade temperate habitats and disrupt native ecologies in temperate zones; however, they have spread widely beyond their points of introduction in many fresh and brackish tropical and subtropical habitats, often disrupting native species significantly.[20] Because of this, tilapia are on theIUCN's 100 of the World's Worst Alien Invasive Species list.[21] In the United States, tilapia are found in much of the south, especiallyFlorida andTexas, and as far north as Idaho, where they survive in power-plant discharge zones.[22] Tilapia are also currently stocked in thePhoenix, Arizona, canal system as an algal growth-control measure. In a Washington, D.C. fishing report from 21 June 2024, it was reported that an angler caught a tilapia on acrankbait at the Jones Point Park under theWoodrow Wilson Bridge,[23] which is on thePotomac River. Many state fish and wildlife agencies in the United States, Australia, South Africa, and elsewhere consider them to beinvasive species.[24]
Larger tilapia species are generally poor communityaquarium fish because they eat plants, dig up the bottom, and fight with other fish. The larger species are often raised as a food source, though, because they grow rapidly and tolerate high stocking densities and poor water quality.
Smaller West African species, such asCoelotilapia joka and species from the crater lakes ofCameroon, are more popular as aquarium fish. In specialised cichlid aquaria, tilapia can be mixed successfully with nonterritorial cichlids,armored catfish,tinfoil barbs,garpike, and other robust fish. Some species, includingHeterotilapia buttikoferi,Coptodon rendalli,Pelmatolapia mariae,C. joka, and the brackish-waterSarotherodon melanotheron, have attractive patterns and are quite decorative.[25]
Tilapia were originally farmed in their native Africa andLevant. Fast-growing, tolerant of stocking density, and adaptable, tilapia have been introduced to and are farmed extensively in many parts of Asia and are increasingly commonaquaculture targets elsewhere.
| Common name | Scientific name | max. length | Common length | max. weight | max. age | Trophic level | Fish Base | FAO | WoRMS | IUCN status |
|---|---|---|---|---|---|---|---|---|---|---|
| Nile tilapia | Oreochromis niloticus(Linnaeus, 1758) | 60 cm | cm | 4.324 kg | 9 years | 2.0 | [26] | [27][28] | [29] |  Least Concern[30] |
| Blue tilapia | Oreochromis aureus(Steindachner, 1864) | 45.7 cm | 16 cm | 2.010 kg | years | 2.1 | [31] | [32] | Least Concern[33] | |
| Nile tilapia + blue tilapia hybrid | cm | cm | kg | years | ||||||
| Mozambique tilapia | Oreochromis mossambicus(Peters, 1852) | 39 cm | 35 cm | 1.130 kg | 11 years | 2.0 | [34] | [35] | [36] |  Vulnerable[37] |
Farmed tilapia production in 2002 worldwide was about 1.5 million tonnes (1.7 million short tons) annually, with an estimated value of US$1.8 billion,[39] about equal to those ofsalmon andtrout.
Unlike carnivorous fish, tilapia can feed onalgae or any plant-based food. This reduces the cost of tilapia farming, reduces fishing pressure on prey species, avoids concentrating toxins that accumulate at higher levels of thefood chain, and makes tilapia the preferred "aquatic chickens" of the trade.[40]
Because of their large size, rapid growth, and palatability, tilapia cichlids are the focus of major farming efforts, specifically various species ofOreochromis,Sarotherodon, andCoptodon (all were formerly in the namesake genusTilapia).[2] Like other large fish, they are a good source ofprotein and popular among artisanal and commercialfisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries, such asPapua New Guinea, thePhilippines, andIndonesia, are underway in freshwater lakes.[41] Intemperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method useswaste heat from factories and power stations.[42][failed verification]
At 1.3 million tonnes per annum, China is the largest tilapia producer in the world, followed by Egypt with 0.5 million.[43] The US, by comparison, produces 10 thousand tonnes against a consumption of 2.5 million.[38]
In modernaquaculture,wild-type Nile tilapia are not too often seen, as the dark color of their flesh is not much desired by many customers, and because it has a bit of a reputation of being arough fish associated with poverty.[44] However, they are fast-growing and give goodfillets;leucistic ("red") breeds which have lighter meat have been developed and are very popular.
Hybrid stock is also used in aquaculture; Nile × blue tilapia hybrids are usually rather dark, but a light-colored hybrid breed known as "Rocky Mountain White" tilapia is often grown due to its very light flesh and tolerance of low temperatures.[44]
Commercially grown tilapia are almost exclusively male, typically done by adding malesex hormone in the food to the tilapiafry, causing any potential female tilapia to change sex to male.[28][45] It can also be achieved throughhybridization of certain tilapia species or the use of so-called "supermales" that havehomozygous male sex chromosomes (resulting in all their offspring receiving a male sex chromosome and thus becoming males).[45][46] Males are preferred because they grow much faster than females.[28] Additionally, because tilapia are prolific breeders, the presence of female tilapia results in rapidly increasing populations of small fish, rather than a stable population of harvest-size animals.[47][unreliable source?]
Tilapia, as a "traditional" dish, was first introduced in thePhilippines in 1950 withMozambique tilapia followed byNile tilapia in 1972 from Thailand. Strains such asterapon (gunggong) andwhite goby (biyang puti) were abundant inLaguna de Bay. In 1988,WorldFish, Filipino and Norwegian researchers startedaquaculture of theGenetically Improved Farmed Tilapia (GIFT).[48]
Other methods of tilapia population control arepolyculture, with predators farmed alongside tilapia or hybridization with other species.[49]
From ancient times, the tilapia has been a source of food. Art items dating from the late 18th Dynasty, circa 1350 BCE, contain evidence of the importance of tilapia in Egypt. The Nile tilapia (Oreochromis niloticus) is endemic to the area and was grown in closed ponds along the Nile River.[50]
Tilapia, introduced to the state ofTamil Nadu, India, in the 1950s as a cheap protein source, quickly spread across the state's freshwater bodies because of its ability to thrive in polluted, low-oxygen environments.[51]
TheFisheries Research Committee has recommended the culture of this fish only in areas in the western slopes of theWestern Ghats and the coastal strip betweenCape Comorin and south of, and excluding riverTapti, and in districts ofTinnevelly,Madurai andRamnad inMadras south of and including riverVaigai. The committee has suggested further investigation to enable it to examine the question of the desirability of Tilapia culture in other parts of India.[52]
Whole tilapia fish can be processed into skinless, boneless fillets. In some of the commercial strains, the yield has been reported up to 47% at harvest weight.[53][54]
Tilapia are among the commercially important aquaculture species that are susceptible tooff-flavors (others include trout,barramundi, andchannel catfish). These 'muddy' or 'musty' flavors are normally caused bygeosmin and2-methylisoborneol, organic products of ubiquitouscyanobacteria that are often present or bloom sporadically in water bodies and soil. These flavors are no indication of the freshness or safety of the fish, but they make the product unattractive to consumers. Simple quality-control procedures are known to be effective in ensuring the quality of fish entering the market.[55]
Tilapia have very low levels ofmercury.[56] Tilapia are low insaturated fat, calories, carbohydrates, and sodium, and are a good protein source. They also contain the micronutrientsphosphorus,niacin,selenium,vitamin B12, andpotassium.[57]
Tilapia may be a less nutritious fish than generally believed. The fish'somega-3 fatty acid content is often far lower than that of other commonly eaten fish species. Theiromega-6 fatty acid levels are unusually high. Multiple studies have evaluated the effects of addingflaxseed derivatives (a vegetable source of omega-3 fatty acids) to the feed of farmed tilapia. These studies have found that both the more common omega-3 fatty acid found in flax,ALA and the two types almost unique to animal sources (DHA andEPA), increased in the fish fed this diet.[58][59] Guided by these findings, tilapia farming techniques could be adjusted to address the nutritional criticisms directed at the fish, while retaining its advantage as an omnivore capable of feeding on economically and environmentally inexpensive vegetable protein. Adequate diets for salmon and other carnivorous fish can alternatively be formulated from protein sources such assoybean, although soy-based diets with soy oil may also change the balance between omega-6 and omega-3 fatty acids.[60]
Tilapia serves as a natural, biological control for most aquatic plant problems. They consume floating aquatic plants, such asduckweedwatermeal (Lemna spp.), most "undesirable" submerged plants, and most forms of algae.[61] In the United States and countries such asThailand, they are becoming the plant-control method of choice, reducing or eliminating the use of toxic chemicals and heavy metal-based algaecides. However, theirenvironmental impact as an invasive species may outweigh their ecological benefit.[62] Their tolerance for a wide range of environmental conditions allows them to thrive in polluted or otherwise degraded aquatic habitats.[63][62]Arkansas stocks many public ponds and lakes to help with vegetation control.[citation needed] In Kenya, tilapia helpcontrol mosquitoes, which carrymalaria parasites.[18]
Tilapia can be farmed with shrimp in a symbiotic manner, positively enhancing the productive output of both.[64]
InBrazil, Nile tilapia (Oreochromis niloticus) fish skin applied as a bandage was first used in a 2017 clinical trial to treat burn injuries,[65] after successful trial in rats.[66] In the United States, tilapia skin has been used to successfully treat third-degree wounds to the paws of two black bears caught in California'sThomas wildfire,[67][68] and also to treat burns on the paws of a black bear from California'sCarr wildfire.[69] Nile tilapia skin has completed a phase III clinical trial for superficial partial-thickness burns. The fish skin group showed faster healing, lower pain, reduced dressing changes, and lower treatment costs compared to silver sulfadiazine cream control.[70]
Nile tilapia skin has also been used inneovaginoplasty as askin graft material, forMüllerian agenesis,vaginal stenosis, andgender-affirming surgery.[71][72]
The skin-growing properties of tilapia skin are believed to be linked to its hightype I collagen content and structural similarities to human skin. The material is also quite strong despite its low thickness.[73] The current procedure for skin use[70] calls for chemical sterilization with chlorhexidine, immersion inglycerol, followed by gamma ray sterilization, plus a few washes with saline in between.[74]
As with most fish, tilapia harbor a variety ofparasites. For themonogeneans, these especially include species of the megadiversegenusCichlidogyrus, which are gill parasites. Species ofEnterogyrus are parasites in the digestive system. Tilapia, as an important aquaculture fish, has been introduced widely all over the world, and often carries their monogenean parasites with them. InSouth China, a 2019 study has shown that nine species of monogeneans were carried by introduced tilapia.[75]
The tilapia also has mythological connections, since it is said to accompany and protect the sun god on his daily journey. The possession of the tilapia by the tomb owner recalls part of spell 15 of theBook of the Dead by which the deceased hopes to take his place in the sun bark: 'You see the tilapia in its (true) form at the turquoise pool', and 'I behold the tilapia in its (true) nature guiding the speedy boat in its waters.
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