Tilapia rendalli
Freshwater fish with tasty flesh, few bones, and low-fat content. It is usually grilled, but can also be prepared in the oven or deep-fried. In many fishmongers and restaurants, it appears with the name “saint peter” – rename the fish was the solution found, about two decades ago, to differentiate the farmed product from the tilapia fished in rivers, which some say “tasted like mud”. The name stuck and not all consumers know that both are actually the same fish.
