Description
Exotic from Africa. Introduced in 1960's. At least four distinct species
of tilapia have been introduced into Arizona. Extensive hybridization
often makes identification difficult. Similar in body shape to bluegill.
Two-part lateral line with front portion higher on body than rear portion.
Long, unbroken dorsal fin and anal fin with pointed ends. Length: 4
to 18 inches. Weight: 6 ounces to over 5 pounds.
Location and
Habitat
Found in the Salt and Gila rivers and in the network of canals and ditches
in farming areas between Phoenix and Yuma. Often stocked in canals and
artificial lakes for algae and vegetation control. Isolated populations
exist at Alamo Lake, Lake Pleasant, and Roper Lake. Mortality results from
exposure to temperatures below 50 degrees Fahrenheit.
Food
Primarily vegetation and algae eaters, although they will take insects
and worms.
Angling
Fish during warmer months, with small worms, crickets and dough balls on
small hooks (size 12). In addition to angling, tilapia may also be taken
by bow and arrow, crossbow, snare, gig, spear and speargun as long as none
of these methods are practiced within two hundred yards of any boat dock
or designated swimming area.
Table
Quality
The white, fine textured meat has a very mild flavor and is considered
very good eating.
