Yes, the longevity fish, commonly known as South Sea crucian carp, African larvae and tilapia, is native to Lake Tanganyika in Africa. It looks like a crucian carp with spiny fins and looks like a mandarin fish. It is a euryhaline fish and can survive in both seawater and fresh water.

The activity range of Lucky Fish varies with changes in water temperature. It generally inhabits the middle and upper layers of the water. When the water temperature rises at noon, it will cluster on the surface to feed. In the evening, when the water temperature gradually decreases, it will swim from the surface to the middle surface. After September, when the water temperature drops, they will move to the bottom to inhabit. Feeding is normal when the water temperature is above 15℃, and feeding is stopped when the water temperature is below 12℃.

These fish species were introduced to southern China around 1954 as a freshwater pond fish. Because they resemble crucian carp and are native to Africa, they are called African crucian carp, or non-crucian carp for short. Once again, it was called Vietnamese fish because it was introduced from Vietnam. Later it was thought that it was not a crucian carp, but a member of the order Perciformes (crucian carp belongs to the order Cypriniformes).

In 1981, Zheng Baoshan named this fish tilapia in "Guangxi Freshwater Fish Chronicles" and it belongs to the Cichlidae family. Tilapia is named after the Vietnamese word for fish, which is pronounced "Tilapia". It may be the name given by fish farmers in Guangxi to the fish from Vietnam.

Extended information:

The meat of tilapia is delicious and tender. It tastes good whether braised or cooked. Nile tilapia has been measured to contain 20.5 grams of protein, 6.93 grams of fat, 148 kcal per 100 grams of meat, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 0.1 mg of vitamin B1, and vitamin B2 0.12 mg. Tilapia has become a major farmed fish worldwide.

The meat of tilapia is delicious, tender, and contains a variety of unsaturated fatty acids and rich protein. In Japan, this fish is called a "protein source that does not require protein."

Tilapia can be eaten by the general population. Suitable for all ages, about 100 grams each time. Tilapia is delicious, with tender meat, few bone spurs, and no intermuscular spines. It tastes good whether braised or steamed. In addition, it can also be used to make whole fish, fish fillets, and fish balls, and can be steamed, boiled, fried, baked, made into soup, or cooked in the microwave.

Reference: Baidu Encyclopedia-Tilapia