Tilapia recipes

Tilapia fisheries originated in Africa and the Levant. The accidental and deliberate introductions of tilapia into South and Southeast Asian freshwater lakes have inspired outdoor aquaculture projects in various countries with tropical climates, including Honduras, Papua New Tilapia recipes, the Philippines, and Indonesia. Tilapia raised in inland tanks or channels are considered safe for the environment, since their waste and disease is contained and not spread to the wild. However, tilapiines have acquired notoriety as being among the most serious invasive species in many subtropical and tropical parts of the world.

Commercially grown tilapia are almost exclusively male. Being prolific breeders, female tilapia in the ponds or tanks will result in large populations of small fish. Although farming of Tilapia has been going on for thousands of years, breeding of Tilapia did not start until recently. The name of the project was GIFT, meaning genetically improved farmed tilapia. Four wild strains from Africa were crossed with four farmed strains from the Philippines. In the past the absolute and only important trait when breeding tilapia was growth, being the only criteria for selection. Today more traits have been added into the selection criteria, like growth, fillet yield, robustness and specific disease resistance.

Breeding of Tilapia is done with the help of a pyramid scheme with multiplying generations. The goal with this is that a few high merit individuals can be passed down into billions of production fish at the farms. The generation interval today is down to only 6-9 months meaning that there can be more than one generation per year. Mass selection and pedigree-based selection are the most used methods today for genetic improvements of tilapias.

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