TILAPIA

Less than 10 percent of tilapia consumed in the U.S. is farmed domestically.
Tilapia sales have exceeded those of trout in the U.S. each year since 1995.
These fish are herbivores feeding mainly on plankton, filamentous algae, aquatic macrophytes and other vegetable matter. As a result, tilapia do not accumulate pollutants and other toxins in their bodies.
This tropical fish is a good candidate for farming, because it produces more protein than it takes to raise it, in contrast to some other fish raised in farms, such as salmon or tuna.

Tilapia (til ah pe ah), is the most widely grown of any farmed fish on the planet. It is farmed in at least 85 countries, with most US imports coming from Asia (China and Indonesia) and Latin America (Honduras, Ecuador and Costa Rica). During the previous twenty years, tilapia, though generally unknown to most Americans, was the most popular fish among Asians and Orientals, which they often purchase live from a tank located in the store. During the last five years tilapia, as an excellent tasting whitefish, has become widely popular where it is now regularly sold in super markets and served in restaurants throughout the US. According to the National Fisheries Institute, tilapia now ranks fourth on its "Top Ten" list of the most consumed fish and seafood in the United States. During 2010, the average consumption of tilapia was nearly 1.5 pounds, up from 1.2 pounds per person the previous year.

Native to North Africa, tilapia is a hardy, prolific freshwater fish that tolerates a wide range of water conditions. Originally found throughout the African continent and much of the Middle East, Tilapia live in the shallow, turbid waters of rivers and lakes. These fish are herbivores feeding mainly on plankton, filamentous algae, aquatic macrophytes and other vegetable matter. As a result, tilapia do not accumulate pollutants and other toxins in their bodies. This tropical fish is a good candidate for farming, because it produces more protein than it takes to raise it, in contrast to some other fish raised in farms, such as salmon or tuna. Although tilapia can live in either fresh or salt water, most species are unable to survive at temperatures below 50°F.