Tilapia (Daiyya)

Introduction

Tilapia – Daiyya is the second most prolific species grown in aquaculture (farms) after Rahu, and the most widely grown fish on earth. There is a great rise in tilapia farming in Pakistan to bridge the gap between supply and demand.

Tilapia – Daiyya have been introduced around the world into fresh and brackish waters, sometimes deliberately to control aquatic plant growth. Tilapia are hardy, fast-growing fish, that can live up to ten years and reach up to 3 kg in weight

Tilapia is very much a product of its environment. If it is raised in poor quality water then its flavor will be muddy, grassy, or worse. One should always try to buy tilapia from a quality source.

 

Flavor Profile

Tilapia has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Raw flesh is white or pinkish-white sometimes with a darker muscle layer on the skin side of the fillets. The flesh cooks up to a white color.

Nomenclature

• English Name: Tilapia
• Local Name: Daiyya, Chirra
• Scientific Name: Oreochromis niloticus

Habitat

Tilapia are originally from the Nile River. Tilapia is a freshwater fish that is usually farmed in Pakistan. Tilapia can also be found in natural fresh and brackish waters where it feeds on algae.

 

Catching Method

Tilapia is caught using gillnets and farm nets.

Physical Attributes

Tilapia is completely covered with fairly large scales which scrape off easily with moderate flying about. Tilapia are shaped much like sunfish or crappie but can be easily identified by an interrupted lateral line characteristic of the Cichlid family of fishes. They are laterally compressed and deep-bodied with long dorsal fins. The forward portion of the dorsal fin is heavily spined.

Color

Tilapia are brownish green fish with but it varies region wise.

Size

On average, the tilapia size range is 200 to 1000 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Tilapia is preferred for boneless fillets, boneless biscuits, and boneless fingers.

Approx. Peeling Yields

• Whole: 100 %
• Tails only: 30 %
• Headless and Gutted: 68%
• Slices: 65%
• Boneless: 35%

Cooking Preferences

Tilapia is preferred to broil, steam, pouch, and tempura-style fish and chips frying.

Health Benefits

• Heart friendly
• Lowers Blood Pressure
• Improves Immune System
• Strengthens the bones.
• Improves Skin and Hair health