Tilapia may carry a large number of bacteria, because tilapia entered China in 1980s, with tenacious growth ability, rapid reproduction and rapid expansion to major domestic waters. And the more you are in the urban sewage outfall, the more such fish there are.
Tilapia, commonly known as: African crucian carp, non-crucian carp, Vietnamese fish, Nanyang crucian carp and so on. At first, it refers to the non-crucian species in Mozambique: non-crucian species in Mozambique (scientific name: Oreochromis mossambicus), and now it is a general term for several cichlids such as non-crucian species and non-crucian species. This paper is collectively referred to as tilapia.
At present, it is the focus of freshwater aquaculture in the world, and it is considered as one of the main sources of animal protein in the future. Usually live in fresh water, can also live in salt water with different salt content, and can also live in shallow water of lakes, rivers and ponds.
Strong adaptability, can breed in small waters, even grow in rice fields, and has strong adaptability to water with less dissolved oxygen. Most tilapia are omnivorous and often eat plants and debris in the water.
Benefits of tilapia:
The meat of tilapia is delicious and tender, and it is delicious whether braised or boiled. And rich in nutrition.
According to the determination, Nile tilapia contains protein 20.5g, fat 6.93g, 1 48kcal, calcium 70mg, sodium 50mg, phosphorus 37mg, iron1mg, vitamin B 1 mg and vitamin B2 0. 1 mg.
The general population can eat tilapia. Suitable for all ages, about100g each time.