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Tilapia (latin: Zeus faber), also known as St Peter's fish, it lives primarily off the Atlantic Coast and in the Mediterranean Sea but also the East China Sea and off the shores of Australia and New Zealand.
Usually tilapia roam the waters in small schools close to the coastline, 200 meters below the surface. They move slowly, barely using their breast fins, propelling themselves forward by vibrating their back fins.
Its primary food source is squid and smaller fish. In the West Atlantic they follow schools of herring, finding lots of prey. They won't feed on anything that doesn't move. If they unintentionally swallow a dead fish, they spit it back out.

Cooking methods

Tilapia meat is tender, ideal for poaching, frying or steaming.
It is important to avoid over cooking tilapia fillet, otherwise the flesh becomes dry and dull.
Season sparingly, so its delicate taste isn't overshadowed.

Flavour and texture

Tilapia's high-quality meat is known to be a culinary delicacy. Firm, white and deliciously tender. In France it is called the "poultry of the sea".

Fishing method

Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.

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