The burly and flappy Tilapia is often termed as the ‘Aquatic Chicken’ in the fish markets due to its mild flavour and neutral taste. It’s relished by many since it is lean, white and high in proteins. Another plus is that it lacks in the ‘fishy’ taste, ideal for those who have not yet been introduced to the magic of fish. Since it is devoid of any flavour of its own, it has to be cooked in gravies or marinated for it to take on the essence of other ingredients. Due to its delicate and flaky texture, Tilapia is best when fried, steamed, baked or broiled! Avoid grilling or eating it raw. Like most fish, tilapia is an excellent source of protein but contains relatively less amounts of essential fish oils.
Not only is fish delicious, it’s good for you. A low-fat, high-protein powerhouse packed with omega-3 fatty acids, fish offers a wide range of health benefits, from keeping your brain and heart functioning properly to helping ease symptoms of depression, and even keeping your skin and hair looking radiant.
Medical evidence suggests that eating fish on a regular basis—two or three times a week—may help to reduce the incidence of heart disease.
Feeling blue? Eat some fish. Research has discovered links between low omega-3 levels and higher incidences of depression, seasonal affective disorder, and postpartum depression.
DHA plays a huge role in the health of a growing fetus, contributing heavily to the development of a baby’s brain and central nervous system.