The healthy tilapia

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Tilapia due to its extraordinary qualities such as accelerated growth, tolerance to high population densities, adaptation to captivity, resistance to diseases, quality white meat and wide acceptance, has aroused great commercial interest in world aquaculture. Currently, certain investigations of the properties of the collagen present in its scales are carried out. These qualities are being applied for bone regeneration therapies. The largest producers of tilapia are Asian countries, which cover 80 percent of world production, starting with China although Taiwan is the world's first exporter because most of China's tilapia is for internal consumption. This good-tasting fish is sold in fillets and its average commercial weight is 230 grams, and can reach a weight of three kilos. Fish is a meat rich in lean proteins and Omega-3 fatty acids, it cooks quite quickly and does not need very elaborate preparations. Tilapia is a white meat fish, low in fat and fine texture. You can grill, steam, bake or even make a tilapia ceviche with raw fish. A well-balanced diet that includes fish can contribute to the health of the heart and the proper growth and development of children within the framework of a healthy lifestyle. Therefore, although beneficial to all, especially women, the elderly and young children in particular, they should include fish in their menu due to its many nutritional benefits. [Course](http://www.cubahora.cu/blogs/cocina-de-cuba/la-saludable-tilapia-y-sus-recetas-mas-sabrosas) @MƛƦƳƬƖЄƦƦƛ
Originally posted here: https://steemit.com/health/@marytierra/the-healthy-tilapia