Fish: Tilapia

Tilapia is a mild-flavored, white-fleshed fish that is farmed in freshwater ponds and tanks around the world. It is a popular source of protein due to its affordability and versatility. The fish is typically sold as fillets or whole.

Tilapia is used as a primary protein source in a variety of dishes, from baked and fried entrees to fish tacos and salads. Manufacturers use it in packaged foods like frozen fish fillets and seasoned fish products. Its mild flavor makes it a good base for various sauces and seasonings.

Tilapia is a good source of protein and contains omega-3 fatty acids, though typically in lower amounts than fatty fish like salmon. The FDA considers fish a healthy food that can be part of a balanced diet. Concerns have been raised about the nutritional profile of farmed tilapia compared to wild-caught fish, particularly regarding omega-3 to omega-6 fatty acid ratios, but evidence is mixed and depends heavily on farming practices and feed. JECFA and EFSA have evaluated various fish species for safety and nutritional value.