About tilapia .com informes consumers that aquaculture tilapia fish is a nutritious and healthy part of a balanced diet that is high in protein, low in fat and substitutes well in any seafood recipe. Fresh Tilapia are farmed in Ecuador, Costa Rica, Colombia, Honduras and Brazil and shipped fresh daily available for dinner instead of flounder, sole, haddock, cod, shrimp or Salmon.

Tilapia has been farm-raised as far back as ancient Egypt, and now such farming occurs in more than 85 countries. Tilapia is considered sustainable thanks to its herbivore eating habits, feeding mainly on plankton, filamentous algae, aquatic macrophytes and other vegetable matter. As a result, wild tilapia does not accumulate pollutants and other toxins in their bodies. On fish farms Tilapia are fed mostly on grain and are also prone to be toxin-free.
 
Tilapia is rapidly becoming one of the most popular seafood in the United States, with the National Marine Fisheries Service ranking it the fifth most consumed seafood. In fact, American’s annual consumption of tilapia has quadrupled over the last 4 years, from a quarter pound per person in 2003 to more than a pound in 2007. Researchers predict tilapia is destined to be one of the most important farmed seafood products of the century.