Tilapia has become a staple on dinner plates worldwide, prized for its affordability and mild taste. Packed with 23 grams of protein per serving and essential nutrients like vitamin B12 and D, it seems like a health-conscious choice. But nutrition experts are sounding alarms about some farming practices that could turn this budget-friendly fish into a potential health concern.
The problem lies in how some tilapia is raised. In certain overseas farms, overcrowded conditions and questionable feeding practices – including the use of animal waste as feed – can lead to contamination risks. While wild-caught tilapia maintains its nutritional benefits, some farmed varieties may contain harmful bacteria or lower levels of beneficial omega-3s compared to salmon or tuna.
Consumers should look for responsibly sourced tilapia with certifications like MSC or “Friend of the Sea.” Ecuador, Peru, and U.S.-based farms generally follow better practices. When chosen carefully and prepared properly, tilapia can still be part of a balanced diet, but it pays to be an informed shopper.
