Tilapia, a suspicious fish

Although it is true that tilapia meets all the criteria and consumption controls by the health authorities, its origin, far from the Spanish coast, makes it cheaper to fish. less environmentally sustainable and of poorer nutritional quality compared to other local fish.

Where does the tilapia we eat come from?

The largest producer of tilapia is China since it imports more than 42% of world production. As this is a very high production due to its demand, it is bred in fish farms or inland ponds that promote a very rapid growth of this species but, in turn, a greater waste pollution of their food and feces.

For this reason, large hatcheries use antibiotics and pesticides to avoid water pollution and base their diet on soybeans instead of wild algae, a fact that greatly compromises their quality and nutritional composition.

Another collateral problem caused by the excessive use of pesticides in tilapa farming is that it can damage marine species around it because debris can be released into the sea. In addition, although it is possible to market it with organic certification, its environmental impact remains negative since it comes from distant countries and its distribution continues to be polluting.

Nutritional characteristics of tilapia

It is a kind low calorie since 100 grams provide us with about 130 kilocalories. In addition, nutritionally it contains a certain amount of:

• Vitamins B
• Iron02
• Selenium
• Zinc
• Protein content (20 grams in a 100 gram fillet) similar to cod (17%) or tuna (23%)
• Fats around 2.6% and high proportion of fat omega 6 Due to the fact that it is a species raised mainly in fish farms with corn rich in this type of acids.
• Omega-3 fatty acids (with anti-inflammatory action) although 10 times less than the omega 3 content of wild salmon.

One of the nutritional aspects that cause controversy about the consumption of tilapia is its mercury content. However, according to a study conducted by the US Food and Drug Administration (FDA), tilapia is the sixth fish that less mercury contains, matched with the sardine and below the salmon and anchovy.

Regarding its flavor, it is a fairly tasteless and neutralFor this reason, like perch or panga, it is usually served breaded or in stews to add flavor and make it more palatable.

Tilapia, panga and perch

Two other fish that share a certain bad reputation with tilapia are the perch and panga. They have all the security guarantees granted by the Ministry of Health, although their production also implies a negative environmental impact since they are not proximity species.

Specifically, the pangasius is raised in farms in conditions very similar to those of tilapia and is imported en masse from Vietnam.

In addition, according to a study carried out by the Organization of Consumers and Users (OCU), in 4 of a total of 23 samples analyzed of panga traces of a herbicide were found, the trifluoroaline, which has been banned in Europe.

On the other hand, no pesticides were found in perch, which occurs in Lake Victoria in Africa. In fact, perch is a fish very similar in appearance to grouper, which is why it has been the subject of fraud in some restaurants that used it as a substitute for grouper and at higher prices.

Likewise, unlike tilapia, certain amounts of mercury in the pan and perch although this did not exceed the legal limit of 0.5 mg / kg. However, there are already several collective catering companies that have decided not to include these fish in school canteens since children are one of the populations most at risk due to toxicity in mercury ingestion.

What alternatives do we have?

As we have already seen, the main consumption problem of tilapia, perch or panga depends on its origin and production, especially in tilapia from China due to its mass cultivation practices that include the use of pesticides and excessively processed food.

However, there are other species of tilapias such as blue, Nile or Mozambican, from Ecuador or Peru whose growing systems include shallow tanks and freshwater ponds that allow less water pollution and better fish quality.

For this reason, it is important that, when we buy this fish in fishmongers or deep-frozen, we pay close attention to the origin of its production.

Finally, it should be noted that, although there is no real risk in the consumption of these species, it would be necessary to include a greater variety of fish in our diet, alternating the consumption of (sardines, anchovies, horse mackerel ...) with white fish (hake , cod, sea bass, etc.) and prioritizing local species since this will mean a greater benefit not only for but for the local economy and for the environment.

• The main problem with the consumption of tilapia depends on its origin and production, especially in tilapia from China due to its mass cultivation practices that include the use of pesticides and an excessively processed diet.
• For this reason, it is important that, when we buy this fish in fishmongers or deep-frozen, we pay close attention to the origin of its production.
• Although there is no real risk to health from the consumption of tilapia, it would be advisable to prioritize that of proximity species since this will mean a greater benefit not only for our health but for the local economy and the environment.

Judith Torrell Diploma in Human Nutrition Clinical Nutrition Specialist