Tilapia has become the most consumed fish by Brazilians, driven by a combination of sustainable production growth, new eating habits, and technological innovations in fish farming. With an average annual growth of 10.3%, the sector already exceeds 600 thousand tons produced per year, consolidating the species as a highlight in national aquaculture. According to data from the Brazilian Food Composition Table (TBCA), developed by the University of São Paulo (USP) in partnership with national institutions, a 120-gram fillet of tilapia contains approximately 22 grams of high biological value protein, with a low fat content (2.8 grams per serving) — of which only 0.9 gram is saturated fat. The fish is also free of carbohydrates and fibers, making it an excellent option for balanced diets. In addition, tilapia is rich in B vitamins and minerals, especially phosphorus — an essential nutrient for the formation of bones and teeth, cellular energy production (ATP), and maintaining the ...