Thilapia

Fish is one of the healthiest sources of protein and TILAPIA is no exception. Tilapia is packed with vitamins and minerals like choline, niacin, vitamin B12, vitamin D, selenium, and phosphorus. It is also a good source of omega-3 fatty acids, which are healthy fats that your body needs to function.
The genetically improved farmed Tilapia (GIFT) strain of Nile Tilapia (Oreochromis niloticus) has been developed by the World Fish Center (formerly known as the International Center for Living Aquatic Resources Management) with assistance from national research partners in the Philippines and Norway (1988 to 1996) and Malaysia (2000 to present).
After more than 10 generations of selection, the fish show fast growth, high survival rates, high fillet weights, good flesh quality, disease resistance and good adaptation to various farming systems.
To-date, the GIFT strain has been formally disseminated to 14 national government agencies and it is being widely cultured in many Asian and Latin American countries.
In the Philippines, GIFT and GIFT-derived strains account for about 75 percent of total Tilapia production. It’s also a species of edible fish recommended by the National Aquaculture Development Authority (NAQDA) of the Ministry of Fisheries and Aquatic Resources of Sri Lanka.