Why is tilapia categorized as a non-oily fish?

Tilapia is categorized as a non-oily fish primarily due to its low omega-3 fatty acid content. Non-oily fish typically have less fat overall compared to oily fish, which contain higher levels of fats, including beneficial omega-3s. This characteristic is important for nutritional classifications, as it affects not only the fish's flavor and texture but also its health benefits and culinary applications.

In terms of nutritional value, tilapia provides a good source of protein and essential vitamins, but its low fat content, particularly low omega-3 levels, is the defining factor for its classification as a non-oily fish. Oily fish like salmon and mackerel are known for their higher omega-3 content, making them different from tilapia in their health properties and culinary uses.