Tilapia
Tilapia
Tilapia (/tɪˈlɑːpiə/ ti-LAH-pee-ə) is a common name used for various species of fish from the cichlid family. The term is derived from the Tswana word tlhapi, which means "fish".
Etymology
The term "Tilapia" is of African origin, specifically from the Tswana language of Botswana. It was first used in English in the mid-19th century.
Description
Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes. They are known for their fast growth and palatability, making them an important food source in many parts of the world. Tilapia are also used in aquaculture due to their hardiness and adaptability.
Species
There are several species of Tilapia, including the Nile tilapia (Oreochromis niloticus), Blue tilapia (Oreochromis aureus), and the Mozambique tilapia (Oreochromis mossambicus).
Health Benefits
Tilapia is a good source of protein, vitamins, and minerals. It is low in fat and is often recommended as part of a healthy diet.
Related Terms
- Aquaculture: The farming of fish, crustaceans, mollusks, aquatic plants, algae, and other organisms.
- Cichlid: A family of fish, to which Tilapia belong.
- Oreochromis: A genus of fish in the family Cichlidae, which includes several species of Tilapia.
External links
- Medical encyclopedia article on Tilapia
- Wikipedia's article - Tilapia
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