1.Cichlidae, Tilapia (also known as Lepidopteridae, Lepidoptera), scientific name Red Tilmpa, is a mutation of the cross between Nile tilapia and Mozambique tilapia, because the fish body is red, called red tilapia. It is also popular with consumers because of its pure red colour, resemblance to real sea bream, absence of black membrane in the body cavity, tender flesh, fast growth, high yield and good benefits.

2.The meat of red tilapia is tasty and tender, whether it is braised or cooked, the taste is excellent. It has been determined that each 100g of meat contains 20.5g of protein, 6.93g of fat, 148kcal, 70mg of calcium, 50mg of sodium, 37mg of phosphorus, 1mg of iron, 0.1mg of vitamin B1 and 0.12mg of vitamin B2. Tilapia has become a major farmed fish worldwide.