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Introduction of Tilapia
作者:Administrator    发布于:2015-07-03 17:19:42    文字:【】【】【

Tilapia, commonly known as African crucian carp, non crucian carp, Vietnamese fish, and so on. Originally refers to non-crucian carp species hatched orally in Mozambique: Mozambique mouth hatching non-crucian carp (scientific name: Oreochromis mossambicus), is now a common name for several genera of non-crucian carp and non-crucian carp genera hatched orally in the family Sparus; collectively known as Tilapia in English. Now it is the key scientific research and cultivation of the world's aquaculture freshwater fish, and is known as one of the main sources of animal protein in the future. Usually live in fresh water, can also live in different salt content of salt water, can also live in lakes, rivers, ponds in shallow water. It has strong adaptability, can reproduce in narrow waters, even in paddy fields, and has strong adaptability to water with less dissolved oxygen. Most tilapia are omnivorous, often eating water plants and debris.

  Tilapia is a group of small and medium-sized fish, its shape, size is somewhat similar to crucian carp, fin like Mandarin fish. The main cultured species in China are Nile tilapia, Orlean tilapia, Mozambique Croatian and hybrid offspring of various combinations.

Tilapia is characterized by eating habits, low oxygen tolerance, low temperature tolerance and strong reproduction.

Tilapia has a wide range of food habits, mostly plant-based omnivorous, very gluttonous, large intake; fast growth, especially in the juvenile stage. The growth of tilapia is closely related to temperature. The growth temperature is 16~38 C and the suitable temperature is 22~35 C. It is a widely saline fish that can survive in both sea and fresh water. It is tolerant to hypoxia and generally inhabits the lower layers of water, but changes with temperature or fish size.

Tilapia has delicious meat and tender meat. It tastes good whether it is braised or cooked. Nile tilapia was determined to contain 20.5 grams of protein, 6.93 grams of fat, 148 kilocalories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 10.1 mg of vitamin B1 and 0.12 mg of vitamin B2 per 100 grams of meat. Tilapia has become the world's main cultured fish.

Tilapia has delicious meat, delicate meat, rich in unsaturated fatty acids and proteins. In Japan, this fish is called "protein source without protein".

Tilapia is edible to the general population. It is suitable for all ages, about 100 grams each time. Tilapia is a delicious fish with delicate flesh, few bone spines and no muscle spines. It tastes good whether it is braised or steamed. In addition, it can also make whole fish, fish slices and fish balls, which can be steamed, boiled, fried, baked, cooked or cooked in microwave.

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