A hardy cichlid native to southeastern Africa, now established in Indian ponds and backwaters. Anglers pursue it for sport and food, valued for its adaptability and consistent availability in freshwater systems. It is also known as मोजाम्बिक तिलापिया, మొజాంబిక్ టిలపియా, മോസാംബിക് തിലാപിയ and মোজাম্বিক তিলাপিয়া. Scientific name: Oreochromis mossambicus.
Live lots change through the day. See all live lots
Mild, slightly sweet flavour with firm white flesh; quality depends on water source—pond fish may taste muddy.
Moderate bones; main skeleton easy to remove but small intramuscular bones present, especially near ribs.
In November, our outlook shows it in season around Bengaluru, Chennai, Delhi, Digha, Goa and Hyderabad.
Hindi: मोजाम्बिक तिलापिया, Telugu: మొజాంబిక్ టిలపియా, Malayalam: മോസാംബിക് തിലാപിയ, Bengali: মোজাম্বিক তিলাপিয়া, Marathi: मोजांबिक तिलापिया, Gujarati: મોઝાંબિક તિલાપિયા.
Mild, slightly sweet flavour with firm white flesh; quality depends on water source—pond fish may taste muddy. Moderate bones; main skeleton easy to remove but small intramuscular bones present, especially near ribs.
Popular dishes include Tilapia fry (Pan-India), Meen curry (Kerala, Tamil Nadu), Tilapia masala (Andhra Pradesh, Telangana) and Steamed tilapia (West Bengal, Odisha).
On the Fishing Journey Fish Market, FSSAI-registered sellers list fresh catch as lots. Bid up to your maximum or use Buy now where it is offered, pay from your wallet within 2 hours of winning and collect the fish with your pickup code.
Mozambique tilapia fishing guide: bait, season and spots
