Tilapia is the second most important cultured species in the country accounting for 281,111 MT total production in 2021. Philippines’ total production was 263,871 MT in 2020, which makes up 20% of the Philippines’ aquaculture production, with Central Luzon as the leading region with tilapia production of 136,218 MT. The most common species is the Nile tilapia (Oreochromis niloticus), or gray tilapia, which has several improved breeds available from government and private hatcheries. It can tolerate brackishwater with salinities of up to 25 parts per thousand (ppt). Tilapia is an important commodity for food security because it is widely accepted and is suitable for mass production through grow-out culture in backyard and commercial scale. 

Tilapia fry produced in breeding units are kept in the nursery unit until fingerling size before moving them into grow-out units to ensure proper growth of the fish and good survival rate. Fish need adequate space, food, and a healthy environment so it is important to consider water depth, food supply, and water quality in determining how many fish are kept in the same area. 

In the Philippines, tilapia is produced mainly for local consumption. The produce can be sold fresh, chilled, or live. When grown to large size and fileted, tilapia can also be marketed as a premium white fish as its mild tasting lean flesh is flaky for its somewhat firm texture. Some places in the country, smoking of tilapia is done but mainly for the immediate locality.