Briefs: Tilapia in the news

Published on
August 13, 2015

Increasingly so, seafood consumers have been turning toward tilapia, what with its simple preparation and sensible price tag.

According to Kay Logsdon of the FoodChannel.com, tilapia has consumers sitting up, taking notice and including seafood in their sandwiches and salads at higher rates than before. And that’s a trend that the tilapia farmers and fishers – as well as propagators and plunderers of other fisheries – can benefit from.

“Right now the behavior says it comes down to understanding tilapia and figuring that maybe there are some other options—tilapia is inexpensive, easy to cook at home, pretty foolproof, no fishy flavor, and versatile (fish tacos, etc.). If the industry can provide consumers a way to work more seafood into their diet without high cost or high prep skills, everyone wins,” Logsdon said to SeafoodSource.

Ultimately, tilapia can do for seafood what flank steak has done for beef, noted Logsdon.

“Just as the beef and pork industry have revolutionized the ‘whole animal’ concept, this [tilapia and trash fish] may be seafood’s opportunity to encourage variety and the use of other types of fish. A solid definition of what it means to be “trash” fish will need to be adopted and circulated, perhaps with a better name. Think of it as the way flank steak has worked its way onto fine dining menus, though, and you see the possibilities for creativity,” Logsdon explained.

Clearly, consumer interest is piqued – is yours? Check out some of the latest tilapia news items you may have missed by clicking through the pages below. 

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