 | Country of origin: Netherlands |
 | The Latin name: Oreochromis Niloticus |
 | English name: Tilapia |
 | Sizes: 500/800 |
 | Nutrients per 100g: Nutritional value - 96,4 Cal., Protein - 26 g Fat - 1,7 g Sodium - 51,8 g Calcium - 0,9% Iron - 3.6% |
Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe.
According to the legend it is called Saint Peter's fish, because it has the dark spots near the gills, and used to think that this spots left by Saint Peter, as firstly he was a fisherman.
Increasingly, this fish is grown in China and bad farming practices, some experts argue, are causing the food to suffer nutritionally. But industry and watchdog leaders are now changing those practices, working hard to make this easy-to-raise fish safer and healthier to eat. Here's what you need to know to find a sustainable, nutritious fillet of one of the most popular fish in the U.S. and Europe, too.
The Tilapia imported by Odisey Company, farmed in the Netherlands where antibiotics and harmful additives are forbidden.
Another question to discuss Is that , it has very high levels of omega-6 fatty acids and negligible omega-3s, thanks to their diets. Unlike omega-3s, which tame inflammation and promote heart and brain health, omega-6s may increase inflammation, but only when they're consumed in excess of omega-3s. In other words, omega-6s themselves aren't bad for you. Omega-6s are converted to pro-inflammatory messengers that orchestrate diabetes, stroke, heart disease, arthritis.
Anyway tilapia is the important source of protein, with delicate taste and it is popular not konly with the chiefs of the restaurants but with the gourmet, too.
