We usually describe tilapia as the greyish-black fish that we often see in the market. Tilapia is commonly fried, broiled, or cooked in any other recipe which is popular in each region. But little we may know that there is another variety of tilapia that is slowly gaining recognition as an important fish species for aquaculture.

Yap, J. P. Jr. (2016, April 18). Welcome the "Red Tilapia". Panay News, p. 12.