It's place of origin is thought to be the Nile river and Northern Africa. It is a member of the Cichlid family and is a fresh water, tropical fish. We have chosen to grow tilapia because of it's hardiness and tolerance of less than perfect water quality. We fillet the fish in our meat lab and offer it for sale to faculty and families in the program. We can not market the fish outside of this group due to government regulations and permits.
Many people ask about tilapia's flavor.
It is a very mild tasting white fish along the lines of flounder but meatier. It can be prepared in many ways but is best baked or broiled. It takes on the flavor of whatever seasonings you chose to use. We are also working on a hydroponic system to grow lettuce using the fish water as the nutrient source for the lettuce. You will need to draw on previously learned information as well as research new information to successfully complete this lesson.