Tilapia is one of the most widely cultured fish in the world. Currently, farmed tilapia represents more than 75% of world tilapia production (FAO, 2009), and this contribution has been exponentially growing in recent years. Several factors have contributed to the rapid global growth of tilapia. Tilapia are easily cultured and highly adaptable to a wide range of environmental conditions. Tilapia feed on a wide variety of dietary sources, including phytoplankton, periphyton, zooplanktons, larval fish, and detritus. Adult tilapia are principally herbivorous but readily adapt to complete commercial diets based on plant and animal protein sources. In the United States, the most commonly farmed tilapia species are, in order, Nile (Oreochromis niloticus), Mozambique (O. mossambicus), blue (O. aureus), and hybrids (Green, 2006). This publication provides a brief overview of environmental and nutritional requirements of tilapia.