“Tilapia” is an umbrella term for many kinds of cichlid fishes within the Oreochromis, Sarotherodon family of fish. One unusual characteristic of most cichlid fish is that they are mouth brooders. This means that, while rearing their young, they often carried their hatched babies about in their mouths. It is common for cichlids to hold their offspring in their mouth while traveling from one destination to another, and when they perceive danger. Once the fish grow large enough to care for themselves (and too large to fit between their parents jaws), they are on their own.

Tilapia generally reside in shallow freshwater ponds, lakes, and streams. The fish consume mostly aquatic plants, algae, and some insect larva. Because of their specific appetites, Tilapia have become quite important in the world of aquiculture. Whether accidentally or deliberately introduced into a new aquatic environment, Tilapia often create imbalances in the ecosystem. In fact, Tilapia have created major imbalances in some regions.

In one particular case, however, these generally invasive fish have been an incredible blessing. Because Tilapia consume mosquito larva, they were introduced to the waters of Kenya in order to curb the spread of malaria. Adult female mosquitos carry the disease. Although preventative medicine is available, someone infected with malaria is likely to become quite ill and may die. Tilapia, simply with their appetite, helped the reduce the number of mosquitos and, thus, the spread of malaria in the country of Kenya.

In addition to having an interesting form of caring for their youth and an important role in saving the lives of many people in Kenya, Tilapia are also a delicious fish to eat. This flavorful white fish can be baked, fried, and even added to stews in order to create fantastic dishes. Tilapia is a rather common fish and can be found in the seafood section of most grocery stores. If your local market does not carry fresh Tilapia, you may want to look into purchasing the fish in a flash-frozen form. This form of preservation generally does well to capture the flavor of the fish.

For a lovely seafood treat, bake foil-wrapped fillets of Tilapia in a small amount of butter with chopped green onions, black pepper, lemon, and sea salt. For a kick, substitute the black pepper with flakes of red pepper. This dish goes well with a simple green salad, baked potato, and a glass of Sauvignon Blanc. In fact, most chefs agree that Sauvignon Blanc is the best wine to pair with Tilapia dishes of any sort.