From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also Hawaiian sun fish, St. Peter's fish. A relatively small fish native to Africa and the Middle East. Its abundance in Israel's freshwater Sea of Galilee earned it the name "St. Peter's fish", and it has been cultivated there for more than two centuries. These days, tilapia, from the Oreochromis family of fish, are extensively aquafarmed in both fresh and salt water around the world. Producers appreciate tilapia's disease resistance, speedy growth and hardiness; diners savor the firm, flaky, white flesh, which is low in fat and delicious broiled, grilled, sautéed or steamed.
