Have you tried the delicious dish made from red-eyed tilapia?
Once a little known species, the red-eyed snakehead fish is the only fish currently recognized in the genus Squaliobarbus, inhabiting an area from the Amur River basin, Korean peninsula. This unique fish is now known for its firm, aromatic flesh and fast growth rate, making it an excellent choice for both culinary and economic purposes.
A closer look at the redeye tilapia
The red-eye tibia fish stands out with its thick body, evenly covered scales and relatively round shape. Its body and belly range from pale white to pale yellow, complemented by bright red eye rims. As an omnivorous fish with a preference for eating plants, red-eyed carp can reach 4kg in just 4 years. In the wild, these fish begin to reproduce when they are about a year old, usually between April and June, by migrating upstream to spawn, like carp.
After fertilization, their eggs drift downstream to hatch, and the fry eventually find refuge in canals, ponds and lakes. As they grow, they eat a variety of foods, including plankton, insect larvae, worms, organic debris, and even aquatic plants.
In recent years, sockeye tilapia has attracted attention as a prized delicacy in some regions. Its presence on the menus of high-end restaurants has appealed to the taste buds of discerning diners, sparking a trend of cultivating the species to meet growing consumer demand.
Today, this delicacy is available in local markets and seafood stores. Home cooks can prepare many delicious dishes from this fish, including fried, sour soup, and caramel stew. But beyond flavor, red-eyed carp is also praised for its many health benefits.
Health benefits of redeye tilapia
Cardiovascular diseases, such as heart attack and stroke, are the leading cause of premature death worldwide. Regular consumption of sock-eyed carp has been shown to reduce the risk of these diseases, making it a heart-healthy addition to our diet.
Omega-3 fatty acids are essential for overall growth and development, omega-3 fatty acids, especially DHA, are important for brain and eye health. Pregnant and breastfeeding women are encouraged to consume sockeye carp to ensure adequate omega-3 intake, but they should avoid eating raw or undercooked fish to protect against harmful pathogens.
Studies show that people who eat sockeye tilapia regularly experience slower mental decline and better preservation of gray matter in brain areas responsible for memory and emotions.
As sockeye tilapia continues to grow in popularity, it’s proof that a once overlooked fish can be transformed into a culinary treasure, celebrated for both its flavor and health benefits. Whether you’re a lover of seasonal dishes or want to explore new flavors, this fish dish is a must-have addition to your culinary repertoire.
