Tilapia

No, they aren't. There was a Dirty Jobs episode where tilapia were used to clean the tanks of another farmed fish. But that isn't the norm for grocery store fish.

Tilapia are bottom feeders in nature, as are crab, catfish halibut, flounder, plaice, sole, eels, cod, haddock, bass, grouper, carp, bream (snapper). And we don't seem to have any issues with eating those fish.

Tilapia we buy in stores are pond raised, and they have a varied diet. See the related link below for a well-researched article on the topic.

WARNING: DO NOT EAT TILAPIA! TILAPIA CONTAIN A DIET OF OTHER FISH LEAVINGS (POO) WARNING: DO NOT EAT TILAPIA!TILAPIA CONTAIN A DIET OF OTHER FISH LEAVINGS (POO)

A year I think, to grow to it's eatable size

It is safe to eat fish during pregnancy,but you have to be extremely careful. While some types of fish are extremely good, others are quite harmful because a lot of fish contain high amounts of mercury. Such fish that you should certainly avoid would be: # shark # swordfish # sushi is not advised but some is okay, so to be safe, I would just avoid it # king makerel # tilefish # raw fish/meat/shellfish # orange roughy (http://www.americanpregnancy.org/pregnancyhealth/foodstoavoid.html) (http://www.babycenter.com/404_should-i-be-concerned-about-mercury-levels-in-fish-during-pr_2657.bc) (http://www.seafoodschool.org/StraightTalk-Pregnancy-02.pdf)

If they came in a box, I would read the directions on the box as for heating. The fish may already be cooked, especially if they are already breaded. If no directions came with the packaging, and the fish have been in the freezer for some time, I would find something else to eat. In my opinion, fish have to be flash frozen to keep the cells in the meat from breaking. When the cells break from slow freezing, the fish meat is 'mushy' and can 'go bad' quicker.

Yes. They are both a mild white fish.

There are about 18.5 grams of protein in 3.5 oz of talapia, and about 98 calories and no fat.

Typically, the Tilapia served at restaraunts and grocery stores in the United States comes from domestic farms (produced here in the States), or South and Central America, and in some regions we get Tilapia from Southeast Asia. The Tilapia available here in the States is not grown on catfish waste, but primarily on formulated diets, usually high in protein relative to other animal feeds. Most of this protein comes from fishmeal (wild-caught) and from soybeans as well as other food crops. Occasionally a farmer may be producing Tilapia in addition to another species of fish. In this case, the Tilapia may be filling a niche on the farm, and eating uneaten feed from other fish or suspended solids on the water. Rest assured, however, that Tilapia here in the United States, whether it is produced here or not, is safe to eat...and delicious!

more info: Tilapia is a fish that is extremely mild in flavor [ if grown on a farm ] they can almost literally live any where , so long as the water temp does not go below 60 degrees F . If catfish AND tilapia were in a pond and the water lost ALL of it oxygen the tilapia will come up and "gulp" air . The catfish will die !! So most areas require a permit to grow them in the USA , because they are omnivores they eat everything !! so virtually every fish would starve if they were around and the local ecosystem would collapse.

Tilapia is a fish. It is typically a bottom feeder that is used to clean river systems of wastes.

There was no fish of any form served at the last supper.

If by "Talapia" you mean red tilapia (red scaled fish commonly caught off the coast of Jamaica) then yes they are safe to eat. They are much like any other white, meaty fish.

Cheese and cows

The Prickly Anglerfish has a short, deep body that is covered with tiny bifircate spines. The species is only known from Australian waters.

No, its a fish.

You don't want to cook a turkey on a charcoal grill, you would burn or dry out the skin and outer part of the turkey before you got to a safe internal temp. I would use a smoker or some type of grill where you can cook with in-direct heat.

It depends on your grill and if you can maintain the inside temperature. Every year for thanksgiving and xmas I smoke a turkey in my charcoal grill and it turns out great. I always get a 15 to 17 pound bird, brine for 1 hour per pound, then place it on my grill rack - usually takes between 4.5 to 5 hours.

For best quality, you should plan on using them within a few months.

Boneless chicken breast take 20 to 30 minutes to cook at 375 degrees. If you are cooking bone in chicken breast they will take 30 to 40 minutes. Both bone in and boneless are ready to eat when the internal temperature of the breast reaches 160 degrees.

The calories in fried fish depends on the type of fish, how the fish is cooked (steamed/grilled/broiled/fried), whether or not the fish is plain or coated in such things as flour, breadcrumbs, or batter, and the amount of fish. Please feel free to ask the question again and include more details. Alternatively, for the calories in tuna, and the calories in salmon, please see the page links, further down this page, listed under Related Questions.

No, if you frying an egg in butter, oil or bacon fat just flip a little hot fat over the egg to cook the white over the yolk, or pop the pan under a hot grill you can even leave it raw on top (know as a snotty egg).

Tilapia are in the cichlid family along with such popular aquarium fish as the Oscar and the freshwater angelfish.

They eat worms, bread, and you can even catch them using soft plastic lures!

don't know don't care :P

The fish of genus Tilapia is native to Africa, so there is no Telugu word for it. You have to call it as Tilapiaతిలపియా only.

19 to 26 grams of proteins are present in 4oz of fish.

CHINA While China is technically correct there are various sources for tilapia that find its way to the US. After China, the leading suppliers of frozen tilapia for the global market are Indonesia, the Philippines, Taiwan and Thailand. Iran and India have just decided to allow tilapia farming and it will be interesting to see how large their contribution to the global tilapia market will be in a few years. Demand for tilapia is expected to grow based on consumer perception and lab confirmed results regarding low to non-detectable levels of mercury.