Tilapia Journals
Tilapia is an economical fish with a medium taste. This is the fourth category of seafood most widely eaten in the United States. Many people love tilapia because it's fairly affordable and it doesn't taste very fishy. Scientific reports have nevertheless raised questions regarding the fat content in tilapia. Several reports also raise questions concerning farming practices in tilapia. As a result , many people claim that this fish should be avoided altogether and that it may even be harmful for your health. The name tilapia actually refers to several
species that belong to the cichlid family, mostly freshwater fish. Although wild tilapia is native to Africa, the
species has been introduced worldwide and is now produced in more than 135 countries. It is an excellent fish for raising, as it is crowded, develops rapidly and eats a low-cost vegetarian diet. Compared with other types of seafood these qualities translate into a relatively inexpensive product. Tilapia 's benefits and hazards are primarily based on variations in farming methods, which vary according to area. China is the biggest tilapia manufacturer in the world, by far. Fish are regarded almost universally as one of the planet's healthiest foods. One of the main reasons for this is that there are large amounts of omega-3 fatty acids in fish like salmon, trout, albacore tuna, and sardines. Wild-caught salmon actually contains over 2,500 mg of omega-3s per serving 3.5-ounce (100-gram). Omega-3 fatty acids are healthy fats which diminish
inflammation and triglycerides in the blood. They were also associated with a reduced heart disease risk. The bad news for tilapia is that it contains only 240 mg per serving of omega-3 fatty acids — ten times less omega-3 than wild salmon.
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