History

• Tilapia has been harvested since the time of Ancient Egypt. It is believed that Peter, the fisherman-turned-apostle in the Bible, harvested tilapia.
  
  

Significance

• Tilapia fish are significant because they are herbivorous creatures. Because they eat only vegetation, their chances of being contaminated with mercury are greatly reduced.
  
  

Features

• Tilapia is a fish that is low in fat and high in protein. They are also a great source of niacin, vitamin B12 and potassium.
  
  

Identification

• There are many colors of tilapia, but black and red fish are the most common. No matter what color their scales, the meat is white and remains so when it is cooked.
  
  

Geography

• Tilapia is grown on fish farms in the countries of Brazil, Honduras, Costa Rica, Ecuador and Colombia.
  
  

Fun Fact

• The United States in the world's largest importer of the fish.