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Product Description

Tilapia is a small lean fish with sweet tasting white flesh. Tilapias have very low levels of mercury because it is a fast-growing and short-lived fish that mostly eats a vegetarian diet and therefore does not concentrate mercury found in prey.

Farm-raised tilapia has very low levels of omega-3, the primary fatty-acid nutritionists look for in fish, but high in omega-6 fatty acids. A diet with a high ratio of omega-6 to omega-3 is suspected to cause inflammation. It is not clear if this poor ratio of omega-6 to omega-3 is due to the corn and/or soy based diets typically fed to farm raised Tilapia, natural fatty acid levels, or a combination of the two.

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