Tilapia is one of the most widely farmed freshwater fish in the world.
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It is inexpensive, widely available and relatively easy to prepare, which has made it a common choice for consumers looking for an affordable source of protein.
But over the years, tilapia has developed a controversial reputation.
You may have seen claims online suggesting that farmed tilapia is unhealthy, contaminated, or even something people should avoid completely.
Some posts go even further, claiming that tilapia contains dangerous levels of toxins or that farmed fish
are routinely raised in polluted water.
These claims sound alarming.
But the reality is more complicated.
Tilapia itself is not classified as a dangerous fish by major food-safety authorities.
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For example, the U.S. Food and Drug Administration’s fish-consumption guidance lists tilapia as a “Best Choice” for people concerned about mercury exposure. The FDA’s data show an average methylmercury concentration of about 0.01 parts per million, which is relatively low compared with many larger predatory fish.
