CATDOLL : CATDOLL: Is tilapia a scaleless fish?

1. Is tilapia a scaleless fish?

Tilapia is a scaleless fish

Overview: Biological characteristics Tilapia is a group of small and medium-sized fish. Its appearance and size are somewhat similar to crucian carp, and its fins are spiny like mandarin fish. So it is also commonly known as African crucian carp. English name: Tilapia genus: Perciformes, Perciformes, Tilapia, Tilapia. Tilapia is a euryhaline fish that lives in both sea and fresh water. Tilapia has a strong adaptability to low-oxygen environments and generally lives at the bottom of the water. It usually changes the water layer with changes in water temperature or fish size.

Tilapia has a wide range of diets. Most of them are omnivorous fish that mainly feed on plants. They are very poor eaters and have a large food intake. Tilapia grows rapidly, especially in the juvenile stage. The growth of tilapia is closely related to temperature. Its growth temperature is 16-38℃, and the optimal temperature is 22-35℃. The reproduction of tilapia is different from that of general farmed fish. It has the characteristics of early sexual maturity, short spawning cycle, oral incubation, and no strict requirements on reproduction conditions. It can reproduce naturally in small water bodies.

2. Economic traits Tilapia is a tropical fish native to Africa. It has a long history of farming on the African continent. It has the advantages of fast growth, high yield, fast reproduction, omnivorous diet, strong adaptability, few diseases, delicious meat, tender meat and few bone spurs. Therefore, it has a high commodity value and is deeply loved by the general public. It has received more and more attention from various countries in terms of farming and has become one of the main farmed fish in the world.

3. Current status of breeding Tilapia is widely distributed in the inland waters of Africa. They reproduce naturally in the inner lakes. my country has a relatively early history of transplanting tilapia, as early as 1944. After eight transplants in different ways, tilapia has been gradually promoted in my country and formed a certain scale. According to reports in 1984, my country's tilapia production was about 50,000 tons, accounting for 2.8% of the total freshwater production in the same year, and has increased year by year since then. There are two main methods of tilapia breeding in our city, one is pond breeding and the other is warm water breeding in power plants. According to statistics at the beginning of 1997, the pond stocking area is more than 90 mu, the total output is 23,500 kg, and the Dongshan Power Plant stocking area is more than 200 square meters. At present, this breeding variety has been recognized by breeding units and breeders, and a lot of experience has been accumulated in breeding. It is gradually being promoted in our city. The main problem is that tilapia is a tropical fish, and it is difficult to breed it overwintering in our city. If its habits can be gradually changed through breeding, its breeding prospects will be faster.

4. Economic Benefits Tilapia farming includes pond farming, rice field farming, cage farming, and water-flowing farming. Common pond farming methods include flat farming, mixed farming, and controlled over-breeding. The production and benefits of various farming methods vary due to their different stocking densities. In a flat pond with a water depth of 1 meter, 3,000 to 5,000 fish of about 3 cm in diameter can be stocked per mu, and the yield per mu can reach 300 to 400 kilograms, and some can reach 500 kilograms. If artificial bait is fed during farming, large fish are often caught and small ones are kept, and the density of pond fish is thinned in time to accelerate their growth, the yield per mu can reach more than 900 kilograms. Tilapia and other fish are released, and the yield per mu is generally around 500 kg, up to 1,000 kg. However, it is reported that a pond with 16 species including tilapia is mixed, including 7 species including carnivorous fish (eel, mullet, catfish, crucian carp, catfish, turtle and bullfrog), creating an average yield of 1,267.5 kg per mu. Due to the increase of carnivorous fish, the number of tilapia in the pond has been reduced by one third, but the yield has increased by nearly one-fold, and the harvest size of tilapia has reached 350-400g. It can be seen that tilapia is one of the better aquaculture species at present, and its economic benefits are considerable.

2. What kind of food should be fed to tilapia to obtain the best meat quality?

In fact, the main thing about raising tilapia is feeding it grass, because tilapia obtains nutrients from algae. At the same time, it will also eat some plant debris. After all, tilapia is an omnivorous fish that mainly feeds on plants.

In natural waters, tilapia mainly feeds on algae and plant debris, etc. It has a large appetite and a wide range of diets. There are many ways to cook tilapia. The meat is relatively tender and rich in protein. It has a high nutritional value and is suitable for most people.

3. Which one tastes better, tilapia or crucian carp?

Crucian carp is delicious.

Crucian carp is generally tastier than tilapia. Tilapia and crucian carp have some similarities in appearance. In fact, tilapia is often called "African crucian carp". From the taste alone, crucian carp is often more delicious than bream, but crucian carp is small and has too many bones. It is not suitable for braising or steaming. It is most suitable for making soup, especially crucian carp soup made with native crucian carp is absolutely first-class.

Tilapia is delicious.

Tilapia has delicate, tender meat, few bones, and thick meat. It can be steamed or braised. Especially for those who have elderly and children at home, tilapia is very suitable for consumption.

Both delicious!

If the water quality environment is the same, crucian carp is generally more delicious. If it is a fresh or salty water with good water quality, tilapia is more delicious.

Crucian carp has tender and delicious meat, and is often used to make soup, but it has many fish bones that can easily get stuck in the throat.

Tilapia has firm meat and is often steamed or braised, and contains fewer fish bones.

Crucian carp is generally tastier than tilapia. Tilapia and crucian carp have certain similarities in appearance. In fact, tilapia is often called "African crucian carp". From the taste alone, crucian carp is often more delicious than bream, but crucian carp is small and has too many bones. It is not suitable for braising or steaming. It is most suitable for making soup, especially crucian carp soup made with native crucian carp is absolutely first-class.

4. Which is better, tilapia or forktail?

The two fish are different. I personally feel that tilapia tastes better.

The common point of the two fish is that the bones are relatively small, which is convenient for children to eat. There is a big difference in the meat quality of the two. Forktail fish is a scaleless fish, the meat is relatively soft, and the taste is worse. Tilapia has a firmer meat and tastes better. However, tilapia can survive in poor water quality. Some farmers pursue benefits and do not pay attention to water quality, so they rarely eat tilapia.

Many people use tilapia as a food because of its few bones, good taste and high nutrition. Be careful when cooking because they have sharp bones on their backs.

Tilapia is delicious, thick and very good when braised and rich in nutrition

5. When making sashimi, should we use tilapia or grass carp?

Answer: For sashimi, it is better to use grass carp with more meat.

Sashimi is also known as raw fish slices. It was called fish slices, sashimi or porgy in ancient times. It is a general term for food that is fresh fish and shellfish cut into slices and eaten with seasoning. There are similar ways of eating in China, Japan, the Korean Peninsula and even Europe. It can be said to be a very international cuisine. The preparation of sashimi is quite particular. First, choose the fish. Put the fish skin down on the chopping board, cut the fish meat diagonally with a knife, and cut the fish meat into large, very thin (about 2 mm thick) slices. Put them on a plate separately. The meat in the belly of the fish is thinner and cannot be sliced, so cut it into long thin strips.

Tilapia is meaty.

Tilapia has tender meat, firm texture, and no intramuscular bones. It has a good taste and is rich in nutrients. It is known as white salmon and the fish of the 21st century.

Fish meat is rich in protein and amino acids. The protein content is 30% higher than that of egg protein. Fish meat is also rich in trace elements such as calcium, iron, zinc, and is rich in 8 essential amino acids needed by the human body. The fat content in fish meat is low.