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Tilapia

Low concern

Tilapia is a low-fat, lean-protein fish per USDA FoodData Central, recommended in moderate amounts as part of FDA/EPA seafood guidance. It is lower in omega-3 than fatty fish like salmon.

Found in

548 products

What it is

Freshwater fish (Oreochromis spp.) widely farmed for food.

Whole-food protein source; mild white-fleshed fish.

Why it's flagged

fish allergen
lower omega-3 content vs. fatty fish

What regulators actually say

"FDA and EPA recommend that adults eat at least 8 ounces per week of a variety of seafood... tilapia is among 'Best Choices' that can be eaten 2 to 3 servings per week."

FDA/EPA - Advice About Eating Fish — fda.gov

"Fish, tilapia, raw - Protein 20.08 g, Total lipid (fat) 1.7 g per 100 g."

USDA FoodData Central - Tilapia, raw — fdc.nal.usda.gov

Regulatory status

United States — FDA

Standard food (fish); fish is a major allergen requiring labeling

European Union — EFSA

Fish listed in EU 1169/2011 Annex II allergens

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