Nicknamed “St. Peter’s fish,” legend has it that tilapia are the fish used by Jesus to feed the 5,000. But despite records of it being farmed for at least 4,500 years, it’s only been fairly recently that it’s become popular in the U.S. market.

Believe it or not, though, Americans now eat more tilapia than trout. Its mild, friendly flavor adapts well to exotic dishes and unique preparations, but also tastes great in simple dishes.

Tilapia is a fast-growing fish than can reach 2 pounds in less than a year. Over 36,000 tons are either caught in the U.S. or imported each year.

Source
Asia, Latin America, U.S.

Cooking Tips

• Tilapia works well in recipes for catfish or petrale sole.
• Excellent poached, steamed, roasted, fried, grilled or sautéed.
• Whole fish are ideally sized for roasting, grilling or steaming.
• Adapts well to bold flavors, especially soy-based ginger marinades.