Tilapia (scientific name: Oreochromisspp? ), commonly known as African crucian carp, non-crucian carp and so on. Tilapia (Cicadellidae). Freshwater cultured fish originated in Africa, and now it is the focus of scientific research and aquaculture in the world, which has high economic value and is one of the main sources of animal protein in the future.

The meat is tender and delicious, with few thorns and no small thorns between muscles. Whether it is braised or steamed, it tastes good and is deeply loved by the public. Tilapia is flat and sweet, which can benefit the spleen and stomach and nourish the liver and kidney. It has therapeutic effects on dyspepsia, diarrhea, sallow and emaciated, edema, weakness of muscles and bones, etc.

Tilapia is extremely rich in nutrition, rich in high-quality protein and essential amino acids. Protein value is similar to that of eggs, but protein content is above 30%. Tilapia is low in fat and mostly contains polyunsaturated fatty acids, which can reduce blood fat, activate blood vessels and benefit cardiovascular health. In addition, tilapia is rich in trace elements such as calcium, iron, zinc and B vitamins, which can enhance the energy metabolism and anabolism of human body and keep people youthful and energetic.