Banding Patterns and Coloration
method of distinguishing tilapia species because environment, state of sexual maturity, and food source greatly influence color intensity. The ÒredÓ tilapia has become increasingly popular because its similar appearance to the marine red snapper gives it higher market
value. The original red tilapias were genetic mutants. The first red tilapia, produced in Taiwan in the late 1960s, was a cross between a mutant reddish- orange female Mozambique tilapia and a normal male Nile tilapia. It was called the Taiwanese red tilapia. Another red strain of
tilapia was developed in Florida in the 1970s by crossing a normal colored female Zanzibar tilapia with a red-gold Mozambique tilapia. A third strain of red tilapia was developed in Israel from a mutant pink Nile tilapia crossed with wild Blue tilapia. All three original strains have
been crossed with other red tilapia of unreported origin or with wild Oreochromis species. Consequently, most red tilapia in the Americas are mosaics of uncertain origin. The confused
and rapidly changing genetic composition of red tilapia, as well as the lack of “head-to-head” growth comparisons between the different lines, make it difficult for a producer to identify a “best” red strain. Other strains of tilapia selected for color include true breeding gold and
yellow Mozambique lines and a “Rocky Mountain white” tilapia (a true breeding line originating from an aberrant Blue tilapia, subsequently crossed with Nile tilapia). Most
strains selected for color do not grow well enough for food fish culture. Identifying the species of an individual fish is further complicated by natural crossbreeding that has occurred between species. Electrophoresis is often used to determine the species composition of a group of tilapia.
SRAC Publication No. 283
Thomas Popma1 and Michael Masser2
An Open Letter regarding recent reports that low-fat fish like tilapia are unhealthy. (July 16, 2008)
Eating fish, especially oily fish, at least twice per week is recommended for heart disease prevention. Fish is low in total and saturated fats, high in protein and essential trace minerals, and contains long-chain omega-3 fatty acids (EPA and DHA). Oily fish rich in these healthy omega-3s include salmon, trout, albacore tuna, sardines, anchovies, mackerel and herring. Our omega-3 needs can also be met by eating less-oily (lower-fat) fish more often.
Tilapia and catfish are examples of lower-fat fish that have fewer omega-3s than the oily fish listed above, but still provide more of these heart-healthy nutrients than hamburger, steak, chicken, pork or turkey. Actually, a 3 ounce serving of these fish provides over 100 mg of the long chain omega-3 fatty acids EPA and DHA. Considering that this is about the current daily intake of these fatty acids in the US, even these fish should be considered better choices than most other meat alternatives. Since they are also relatively low in total and saturated fats and high in protein, they clearly can be part of a healthy diet.
US Department of Agriculture statistics indicate that farmed tilapia and catfish contain somewhat more omega-6 fatty acids than omega-3. Most health experts (including organizations such as the American Heart Association and the American Dietetic Association) agree that omega-6 fatty acids are, like omega-3s, heart-healthy nutrients which should be a part of everyone's diet. Omega-6 fatty acids are found primarily in vegetable oils (corn, soybean, safflower, etc) but also in salad dressings, nuts, whole-wheat bread, and chicken.
Replacing tilapia or catfish with "bacon, hamburgers or doughnuts" is absolutely not recommended.
William S. Harris, PhD, FAHA
Sr. Scientist and Director
Metabolism and Nutrition Research Center
Sioux Falls, SD