Tilapia is a freshwater fish that lives in rivers, lakes, streams, ponds, and fish farms. It is one of the most widely farmed fish in the world because it grows fast and survives well in different water conditions. Tilapia has a deep, flat body that is wide from top to bottom and compressed from side to side. Its skin is usually silver or grey, although some species may appear darker. The fish has large, easy to remove scales, a long dorsal fin, and a rounded tail. Tilapia has a mild, slightly sweet taste and does not have a strong fishy smell. The size of tilapia varies with species and environment. Most tilapia are between twenty and forty centimetres long, but some can grow up to fifty centimetres. Tilapia can be cooked in many ways, including grilling over fire, frying until crispy, baking in the oven with spices, or smoking for a stronger flavour. It can also be cooked in tomato stew or prepared as pepper soup. Each method brings out a different taste, making tilapia a very versatile and popular fish.
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