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Species Guide

Tilapia

Tilapia Azul
  • Spanish Name: Tilapia
  • English Name: Tilapia
  • Scientific Name: Oreochromis spp.
  • Type of specie: Fish
  • Order: Perciformes
  • Family: Cichlidae

Habitat

  • Natural: Lakes, rivers, and reservoirs in tropical and subtropical regions.
  • Farming: Ponds, cages, and controlled freshwater and brackish water systems.

General Description

  • Body shape: Laterally compressed with an oval and robust profile.
  • Distinctive features:

    Variable coloration depending on the species, generally silvery gray with dark vertical bands. The dorsal fin and pectoral fins are often long and prominent.

Size and Weight

  • Average length: Usually between 30 and 60 cm; in the wild, it can reach up to 1 meter.
  • Average weight: Commonly between 0.5 and 2 kg; some specimens can weigh up to 8 kg.

Life Cycle

Rapid growth, reaching market size in 6 to 8 months.

Adaptations

High tolerance to low oxygen levels and a wide range of temperatures and salinities, making it suitable for diverse farming environments.

Juveniles farming systems

Raised in recirculation systems (RAS), ponds, or floating cages.

Grow-out farming systems

Mainly in freshwater ponds, recirculation systems, and cages in lakes or reservoirs.

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  • Geographical distribution
Native to Africa but now distributed worldwide in freshwater farming systems.
  • Main producing countries
China, Indonesia, Egypt, Brazil, Philippines, Thailand.
  • Commercial value

Highly appreciated in aquaculture for its fast growth, white flesh, firm texture, and mild flavor.

  • Additional uses

By-products: Occasionally used in fish meal and processed products like frozen or breaded fillets.

  • Common preparation methods
Ideal for frying, baking, grilling, or steaming.