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Tilapia, third most popular farm raised seafood behind shrimp and salmon, is hardy herbivorous fish that feeds on algae or small aquatic plant cells. Tilapia prefer tropical environments with water temperatures in the 25-30 ºC range. Tilapia are found mostly in china and Taiwan.
China is the largest producer of Tilapia accounts more than 50% of global market. Tilapia has a low to moderate fat content, and is a rich source of high quality protein. Tilapia is fast-growing, tolerant of stocking density, adaptable to any environment and can be used for different purposes such as pharmaceuticals, dietary supplements, leather industries etc.
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Primary demand for Tilapia in the global market is from China, Taiwan and American countries due to its wide application in food and pharmaceutical industry. Tilapia concurrently moved into the unceremonious dining restaurant chains and the supermarkets and club stores.
Roughly all the small and medium dining chains in the USA now feature tilapia food on their menus. Tilapia is cut into thin strips, deep fried and are served as appetizers with slices of onion and cut lime in Indonesia. This rising popularity of tilapia is expected boost the market growth of the tilapia market across the globe.
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