Tilapia has risen to the top as a seafood staple on American dinner tables.According to the National Fisheries Institute, the mild fish has climbed to become the fourth most eaten seafood in the U.S., behind only shrimp, salmon and canned tuna.
The truth is, tilapia has as much omega-3 as other popular seafood, including lobster, mahi-mahi and yellowfin tuna. Tilapia is also very low in fat. A 4-ounce serving of tilapia has about 1 gram of saturated fat, 29 grams of protein and around 200 mg of omega-3. By comparison, a 1-ounce serving of bacon (about 4 strips) contains 4 grams of saturated fat, 10 grams of protein and 52 mg of omega-3