Tilapias are originally from Africa, particularly Sub-Saharan Africa and the
Middle East. The first species of tilapia brought into the Philippines in 1950 was
the Mozambique tilapia (Oreochromis mossambicus) and this was introduced
by way of a few pieces brought in by the Bureau of Fisheries Aquatic Resources
from Java, Indonesia. Hence the common name Java tilapia was also meant
to refer to the Mozambique tilapia. The Java tilapia is quite prolific as it can
breed even at a small size provided that it has reached the mature age of 3
to 4 months. Farming the tilapia was shown to be relatively easy since it is a
hardy fish that could grow in diverse types of environments. Although tilapia
farming, particularly that of the Mozambique tilapia, have elicited some
interest among fish culturists, early efforts to promote Mozambique tilapia
culture in the Philippines was not as successful because this particular tilapia
species does not grow to the preferred local market size. It was only in the early
1970’s when another tilapia species (Nile tilapia or Oreochromis niloticus), was
introduced, that tilapia farming in ponds and cages became popular among
fish farmers.
Tilapia culture then flourished through the 1980’s with the introduction of a
hybrid species called the red tilapia (Oreochromis spp.). This species was known
for its red-orange to pale red (pink) color which was more appealing to the
local Filipino-Chinese market. Compared to the Nile tilapia, the red tilapias are
more saline-tolerant and can therefore be farmed in rearing enclosures with
varying water salinities, from brackish water to full strength seawater.
At present, most of the commercially valuable tilapias are grown in
brackishwater ponds or in freshwater tanks, ponds and cages in many countries
outside of its origin. Some of them now thrive in natural waters such as lakes
and rivers where they were either unintentionally and/or purposely stocked.
Tilapias once harvested, are marketed in many forms -- live, fresh, frozen, dried
or processed. Since the tilapias are readily available, flavorful, not as bony as
other fish species (e.g. milkfish), and inexpensive, it can be traded easily both
locally and internationally.
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