Red Tilapia

Description

Overview:

Red Tilapia (Oreochromis sp.) is a popular aquaculture species in Indonesia, known for its adaptability, fast growth, and appealing red-pink coloration. This fish is a preferred choice for consumers due to its mild flavor, firm texture, and versatility in various culinary dishes. Indonesia has become a significant producer of red tilapia, catering to both domestic and international markets.

Product Characteristics:

• Appearance: Red tilapia is characterized by its vibrant red to pinkish hue, making it visually appealing in markets.
• Size: It is commonly harvested at weights ranging from 300 grams to 1 kilogram, depending on market demands.
• Flavor: The fish has a mild, slightly sweet flavor with a firm, flaky texture, making it suitable for a wide range of cooking methods, including grilling, frying, and steaming.

Processed Products:

1. Whole Round: Fresh or frozen, typically sold whole for grilling or steaming.
2. Fillets: Skinless or skin-on fillets, ideal for frying, baking, or other culinary uses.
3. Gutted and Scaled: Prepared for ease of cooking, often sold fresh or frozen.
4. Steaks: Cut into portions, suitable for grilling or pan-frying.
5. Value-Added Products: Includes marinated fillets, breaded portions, or ready-to-cook packaged items.

Aquaculture Practices:

Red tilapia farming in Indonesia is primarily conducted in freshwater ponds, lakes, and cage cultures. The country’s tropical climate, abundant water resources, and experienced aquaculture farmers contribute to high yields and consistent quality. Sustainable farming practices are increasingly adopted, ensuring that the environmental impact is minimized while maintaining production efficiency.

Ready Export (countries) to:

1. Asia
2. Africa