Healthy Consumption and Nutritional Value of Tilapia

Tilapia is an important candidate for aquaculture in saline water and one of the valuable commercial aquatics. Its development has been remarkable because of the unique biological characteristics, in recent years. In 2016, around 5.6 million tons of Tilapia were produced in 140 countries. China is the largest producer and the United States is the largest importer and consumer of Tilapia. Tilapia is introduced to iran as frozen fillets and has a good market penetration. Tilapia fish meat has a significant variation in unsaturated fatty acids, an optimal ratio of omega-3 fatty acids, and omega-6, and a suitable source of protein, calories, calcium, iron, and phosphorus. It is also a very suitable source for providing a variety of carotenoids. The US Food and Drug Administration and the US Environmental Protection Agency have recommended Tilapia as a suitable aquaculture for pregnant and lactating women and children. Development of tilapia production can play an important role in increasing the per capita consumption of fish as a healthy and high quality food.