Tilapia is poised to make a substantial contribution to aquaculture. It is hardier and more prolific than other species. Also, tilapia produces a finetasting white, flakey meat. Initial consumer taste panels have indicated that tilapia is a delicious fish. The main impediment to an increase in tilapia consumption is the lack of familiarity of tilapia to the American consumer. Tilapia can survive on a diversity of food. Algae is probably their most common food in the wild. On fish farms they are fed a highprotein pelleted feed. When raised in a controlled environment they can achieve growth rates of up to 3 percent of body weight per day, but 2 percent is a more likely average. The fish is efficient and should gain about one pound for every 1.5 pounds of food. Tilapia fingerlings are typically purchased at a weight of 0.07 of an ounce. They are marketed at 1 to 1 pounds at 6 months of age.

Address: Morrill Hall, P.O. Box 6050, Fargo, ND 58108-6050
Website: http://www.ag.ndsu.edu/pubs/alt-ag/tilapia.htm