the sounds familiar, it’s farmer Cain
the last feed was hours ago
and there just wasn’t enough to go around
farmer Cain, let it go, let it flow
i want my fair share this time round
shove, splash, snap … its feeding frenzy all over again
Ken and Agnes Photoworks
Native to the African continent, the tilapia is a hardy fish; it spawns and grows at a fast rate and is a voracious eater with an undemanding diet feeding on just about anything it finds. This set of characteristics found them introduced into Malaysia in the 60s as an economical and ecological friendly way to clean up edible waste in rivers, drainage and irrigation canals.
Over time, the aquaculture industry took an interest in them too as their attributes made them ideal to be cultivated as a cheap source of food fish for the lower income folks – poor man’s fish. These days, it is a staple fish with a wider appeal among the local folks and commonly available in the local markets and restaurants; they are no longer ‘cheap’ like before but prices are still comparably lower than a lot of other fishes. The most common and popular is the the red tilapia, which was developed by the Taiwanese aquaculture industry back in the late 80s.
There are many ways of preparing this fish (e.g. deep fried, baked, salt grilled, steamed (with bean sauce), etc. etc. etc.) and they all taste super yummy. Its meat is tender, sweet and juicy. My personal favourite is salt grilled.
The photos are of a school of tilapias in a breeding pond at feeding time.
All photos: Fuji X-E1 and X-E2 with XF lenses