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Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine -cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water they are of increasing importance in aquaculture and aquaponics.
Tilapia is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system.
Tilapia is highly valued as a seafood source due to its many beneficial qualities, which are attributed to its wealth of nutrients, vitamins, and minerals, including significant amounts of protein, omega-3 fatty acids, selenium, phosphorous, potassium, vitamin B12, niacin, vitamin B6, and pantothenic acid.
Tilapia can used in many ways such as grilled, baked, steamed , fried etc. In Kerala, tilapia fish curry, Tilapia fry, Tilapia polichathu etc. are the main dishes prepared by Tilapia.