Tilapia is one of the oldest farmed fish species in the world, with evidence of their cultivation dating back to Ancient Egypt around 2500 BCE. However, the history of tilapia dates back thousands of years, with roots in Africa and the Middle East. The term 'Izumidai' specifically refers to tilapia when used in the context of Japanese cuisine, such as sushi or sashimi dishes. These species, among others, are commonly referred to as tilapia, and their adaptability, rapid growth, and disease resistance make them popular choices for aquaculture around the world. Oreochromis mossambicus - Mozambique tilapia.Some common species of tilapia used in aquaculture and for consumption include:

Tilapia belongs to the family Cichlidae and the genus Oreochromis. The scientific name for tilapia, which is referred to as Izumidai in Japanese cuisine, varies depending on the specific species. Nonetheless, it can still be a tasty and satisfying option for sushi lovers. It is typically considered a more budget-friendly option compared to other types of fish used in sushi, like tuna or salmon, and may not have the same level of prestige or flavor as those fish.

Izumidai is served as sushi or sashimi, with the fish being sliced into thin pieces and served either over vinegared rice or on its own. The tilapia is a freshwater fish native to Africa and the Middle East, but it has been widely introduced to other regions due to its adaptability and usefulness in aquaculture. It refers to a type of fish, specifically the tilapia. Izumidai (also spelled as Izumi-dai) is a term used in Japanese cuisine, particularly in sushi and sashimi dishes.

Sliced bluetail