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Tilapia fishing in morocco is mainly done in a canary current of Morocco’s west coast. .tilapia are mostly freshwater fish inhabiting shallow streams, ponds, rivers and lakes, and less commonly found living in brackish water. Tilapia are shaped much like sunfish but can be easily identified by an interrupted lateral line characteristic of the cichlid family of fishes. They are laterally compressed and deep-bodied with long dorsal fins. The forward of the dorsal fin is heavily spun. Tilapia is perhaps best known because of their potential as an easily raised and harvested food fish. Their commercial advantages include fast growth, resistance to disease, and a diet of ready abundant algae and zooplankton. 

Tilapia are native to Africa but were introduced to many tropical, subtropical and temperate regions during the second half of the 20th century. Tilapia has many attributes that make the ideal candidate for agriculture, especially Morocco. Inland aquaculture it began in 1924 in morocco with the establishment of fish farming stations in Azrou. 

There are three main varieties of Morocco tilapia; there are the Nile, Blue and Mozambique

1. Nile tilapia; it was introduced in 2004 from Egypt, fish recognized by its mild taste and nutritional benefits high protein and low fat. Nile tilapia reach maturity after 5 to 7 months at roughly 1 to 2 pounds. Nile tilapia thrives in waters around 80 degrees Celsius and begin to reproduce when temperatures drop about 75 degrees Celsius.
2. Blue tilapia; is often blue-grey with pink-white belly found in abundance in morocco streams and rivers. The adaptability of these species means it can also live in saltwater, although it thrives in freshwater.
3. Mozambique tilapia; it was introduced in morocco for sport fishing and even as means of aquatic plant control. It is often hybridized with both Blue and Nile tilapia as they can withstand colder waters while Mozambique tilapia cannot.

Tilapia fishing in morocco occurs in June to July mainly in agriculture farms due to too fast growth. Tilapia are harvested after 5 to 6 months after fishing they are cleaned, frozen and packed. In 250 grams, 500 and 1000 grams polythene bags. Morocco exports tilapia in Spain, The Netherlands, Italy, Germany and Romania.

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