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Tilapia is a type of fish in the Cichlidae family that is brooding and feeds on aquatic plants, algae, and insect larvae. They have been introduced into Kenyan waters to reduce the spread of malaria by consuming mosquito larvae. Tilapia is also a popular and delicious fish that can be cooked in various ways and pairs well with Sauvignon Blanc.
“Tilapia” is a generic term for many types of fish in the Cichlidae family. It is a term used for three species of fish: Oreochromis, Sarotherodon and Tilapia fish. An unusual feature of most cichlid fish is that they are brooding. This means that while raising their young, they often carry their newborn babies in their mouths, especially when traveling from one destination to another and when they sense danger. Once the fish get big enough to care for themselves (and too big to fit in their parent’s jaws), they’re on their own.
These fish species generally reside in shallow ponds, lakes, and streams. Fish mainly consume aquatic plants, algae and some insect larvae. Due to their specific appetites, tilapia has become quite important in the aquaculture world. When accidentally or deliberately introduced into a new aquatic environment, they often create an imbalance in the ecosystem.
In one particular case, however, these generally invasive fish have been an incredible blessing. Tilapia was introduced into Kenyan waters to curb the spread of malaria. The adult female mosquitoes carry the disease and the fish consume the mosquito larva. Fish, simply with their appetite, have contributed to reducing the number of mosquitoes and, therefore, the spread of malaria in Kenya.
Tilapia is also a delicious fish to eat. This tasty white fish can be baked, fried and even added to stews to create dishes. A fairly common fish, tilapia can be found in the seafood section of most grocery stores. If a local market doesn’t carry it fresh, shoppers may want to look into buying the fish in a frozen form which is generally good for capturing the flavor of the fish.
For a delicious seafood dish, foil-wrapped tilapia fillets can be cooked in a small amount of butter with chopped green onions, black pepper, lemon, and sea salt. For a kick, the black pepper can be substituted for red pepper flakes. This dish goes well with a simple green salad, baked potatoes 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 kind.
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