Regional Names of Tilapia in India
Tilapia, a versatile and fast-growing freshwater fish, has become a staple in many parts of India, even though it is not a native species. Its mild flavor and flaky texture make it a popular choice for curries, fries, and other preparations across the country. Due to its widespread adoption and regional linguistic diversity, it has acquired many local names. Here is a breakdown of what tilapia fish is called in India, region by region.
North and Central India
In many northern and central Indian states, including parts of Uttar Pradesh, Rajasthan, and Madhya Pradesh, tilapia is most commonly known as 'Jalebi fish'. This name, referencing the popular Indian sweet jalebi, likely stems from the fish's often curvy and colorful appearance. This is a particularly common name in fish markets in and around major cities like Delhi. The familiarity of the name 'Jalebi' makes it easy for consumers to identify, despite the fish's foreign origin.
Maharashtra
In Maharashtra, the fish is often simply called 'Tilapi' or 'Chilapi'. This phonetic adaptation of its English name is widely used in Marathi-speaking regions. The fish is often found in local markets, sold alongside native fish species. Some might also refer to it as 'Dukkar Masa', a more local and sometimes less flattering term that can refer to its robust and invasive nature in some aquatic environments.
South India
The Southern states, with their rich tradition of fish-based cuisine, have also adopted local names for tilapia.
- Tamil Nadu: Tilapia is known as 'Jilapi' or 'Thilapi'. The name 'Jilapi' is a direct transliteration, while 'Thilapi' is a closer phonetic match to the English term. In some areas, it is also called 'Kari meen' or 'Neyyi', though 'Kari meen' is more commonly associated with the native Pearl Spot fish, a cousin of tilapia.
- Kerala: While some call it 'Tilopia', it is also confusingly referred to as 'Kerala Karimeen'. The name 'Karimeen' belongs to the native Pearl Spot, a more expensive and prized fish. This mislabeling is a documented market malpractice, where cheaper tilapia is sold as the more valuable Karimeen.
- Karnataka: In Kannada, tilapia is called 'Jilebi', a name shared with some Northern regions.
- Telangana and Andhra Pradesh: It is often referred to as 'Guraka Chepa' or simply 'Jalebi'. The name 'Guraka' hints at its disruptive, invasive nature in native aquatic ecosystems.
East India
In the eastern states, tilapia is equally common.
- West Bengal: The fish is known as 'Telapia' or 'Teelapia'. It is used in traditional Bengali preparations, such as shorshe telapia (tilapia with mustard sauce).
Comparison: Tilapia vs. Rohu
While tilapia is widely consumed, it often competes with and is compared to native Indian freshwater fish like Rohu. Here is a quick comparison:
| Feature | Tilapia | Rohu (Labeo rohita) |
|---|---|---|
| Origin | Native to Africa and the Middle East; invasive in India. | Native to rivers of South and Southeast Asia, including India. |
| Appearance | Generally smaller, laterally compressed body. | Larger, more elongated body with a rounded head. |
| Flavor | Mild, somewhat sweet flavor; low oil content. | Softer, more delicate and distinctly flavorful meat. |
| Bones | Fewer intermuscular bones, making fillets easy to prepare. | Fine intermuscular bones can be a hindrance for some diners. |
| Texture | Medium-firm and flaky. | Softer and delicate. |
| Cost | Generally more affordable due to high productivity and rapid growth. | Usually more expensive due to being a more traditional and prized fish. |
| Aquaculture | Extremely hardy and proliferous breeder; can outcompete native species. | A major Indian carp species, widely farmed but can have lower farm productivity compared to tilapia. |
The Rise and Impact of Tilapia in India
Tilapia was first introduced to India in the 1940s and 1950s, primarily the Mozambique tilapia species, and stocked in reservoirs and ponds in states like Kerala. Due to its fast growth, rapid breeding cycle, and hardy nature, it quickly spread throughout the country's inland water bodies.
- Fast Growth and Prolific Breeding: The ability to mature early and reproduce frequently means tilapia populations can increase at an explosive rate.
- Invasive Species: This prolific nature has turned tilapia into an invasive species in many Indian water systems, posing a significant threat to native fish populations by outcompeting them for food and habitat. Studies have documented tilapia displacing native species in rivers like the Yamuna.
- Commercial Farming: Despite environmental concerns, newer genetically improved farmed tilapia (GIFT) strains have been promoted for aquaculture, especially since the government lifted a ban on tilapia farming in 2012 under strict guidelines. This has boosted India's tilapia production, contributing to food security and export goals.
- Culinary Versatility: Its mild taste and few bones have made tilapia a popular protein source, particularly in fast-food centers, hotels, and restaurants. In contrast, some native fish have numerous small bones, which can be less appealing to some consumers.
Conclusion
The answer to "What is tilapia fish called in India?" is complex, reflecting the country's rich linguistic tapestry. From 'Jalebi fish' in the north to 'Jilapi' and 'Tilapi' in the south and west, this adaptable and widely farmed species has acquired diverse local names. While its introduction has presented environmental challenges by threatening native fish species, it has also become a significant source of protein and income in India's aquaculture sector. Understanding these regional names helps consumers and traders alike navigate the country's vibrant and varied fish markets. For a deeper understanding of tilapia farming regulations, please visit the Department of Fisheries website under the Ministry of Fisheries, Animal Husbandry, and Dairying.
Lists
Common Cooking Methods for Tilapia in India:
- Frying: Simple pan-fried or deep-fried fillets with a spice coating.
- Curries: Cooked in regional curries, such as Kerala-style coconut milk curry or Bengali shorshe jhal.
- Grilling/Baking: Often grilled or baked, sometimes wrapped in a banana leaf with masala.
- Masala preparations: Used in various masala-based dishes, with rich gravies of onion, ginger, garlic, and tomato.
Common Regions and Their Tilapia Names:
- North/Central India: Jalebi fish
- Maharashtra: Tilapi, Chilapi, Dukkar Masa
- Tamil Nadu: Jilapi, Thilapi, Kari meen (often mislabeled)
- Kerala: Tilopia, Kerala Karimeen (misleading)
- Karnataka: Jilebi
- Telangana/Andhra Pradesh: Guraka Chepa, Jalebi
- West Bengal: Telapia, Teelapia
Challenges and Controversies Surrounding Tilapia:
- Environmental Threat: As an invasive species, tilapia can outcompete and harm native fish populations.
- Overpopulation: The species' high rate of reproduction can lead to overpopulation, stunting growth and negatively impacting water bodies.
- Biosecurity Risks: Diseases like the Tilapia Lake Virus (TLV) pose a risk to aquaculture and can be highly contagious.
- Market Mislabeling: Cheaper tilapia is sometimes sold as more expensive, native fish, such as Pearl Spot in Kerala, deceiving consumers.
