Tilapia is freshwater fish belonging to the family Cichlidae. They are native to Africa but were introduced into many tropical, subtropical and temperate regions of the world during the second half of the 20th century. Tilapia is the second widely and successfully farmed species among aquatic animals around the world.

Tilapia, typically eaten fresh or sold as frozen fish fillets, is popular among consumers due to its delicious and intermuscular bone-less meat, high protein content, and unsaturated fatty acid (UFA) content. Nowadays tilapia has been widely farmed in Africa and Asia.The moisture, protein, fat, ash, carbohydrates and calorific values varied between (78.55–80.77%), (16.10–17.88%),(1.10–1.95%), (0.55–1.50%), (0.10–0.94%) and (78.37–89.73%), respectively.