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Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
Add broccoli and cook, tossing, until coated in sauce and heated through, about 1 minute more; season with salt, if needed. Divide chickpea and broccoli mixture among bowls. Top with sesame seeds.
Tilapia, often farmed, is a popular and common supermarket fish in the United States. [citation needed] In India, Nile tilapia is the most dominant fish in some of the South Indian reservoirs and available throughout the year. O. niloticus grows faster and reaches bigger sizes in a given time.
Aquaculture of tilapia. Tilapia has become the third most important fish in aquaculture after carp and salmon; worldwide production exceeded 1.5 million metric tons (1.5 × 106 long tons) in 2002 [ 2] and increases annually. Because of their high protein content, large size, rapid growth (6 to 7 months to grow to harvest size), [ 3] and ...
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Blackchin tilapia. The blackchin tilapia (Sarotherodon melanotheron), formerly Tilapia melanotheron, T. heudelotii and T. leonensis, is a species of cichlid native to coastal west Africa. It is a paternal mouthbrooder which has been introduced to Asia and North America. In the Philippines, it is also informally called gloria or tilapiang arroyo ...