Description

Bred in the clean aquaculture farms of Taiwan, Red Tilapia is favored for its rosy-pink flesh and attractive presentation. It’s often the fish of choice during Lunar New Year or celebratory dinners due to its color and symbolism of prosperity.

In Taiwanese kitchens, it’s commonly steamed with soy, ginger, and spring onions — a classic that retains the fish’s moisture and subtle flavor.

The texture is tender but not mushy, making it suitable for deep frying or poaching in clay pots. Red Tilapia also pairs well with fermented bean pastes and garlic-based sauces.

With low fat, high protein, and excellent feed-to-flesh conversion, it’s both an environmental and culinary win.

Visually striking and tastefully mild, this fish bridges tradition and modernity on every plate.