After the return of Taiwan to the Republic of China at the close of World War a, basic food stuffs were in short supply. At that time, two men introduced a black-skinned tropical fish originating in Africa, from stock grown in Singapore. A member of the tilapia family, some times called Wu-Ko fish after the original importers, it reproduces quickly. It was rapidly accepted on Taiwan tables. However, culture of the fish ran into a limiting factor-- their inability to adapt to Taiwan's winters.

To improve the hardiness of breeding stock, government fisheries and private enterprises imported over a hundred varieties of the fish. Some could tolerate the cold, but were not too tasty; others were large and flavorful, but required a long maturation period. Scientists bred to achieve a hardy, plump, tasty, quick growing fish. In 1961, both government and private fisheries also imported black-red tilapia eggs.

After much cross breeding, a bright red plump fish was produced. Then a notable red-orange tilapia hybrid was bred by one of the private fisheries.

In 1965, an Israeli marine biologist visited the fisheries and donated about 500 more red-black eggs to them. Then an amazing thing happened. After the eggs were placed in a breeding tank (without supervision), they produced black-skinned fish, showing the rarity of the red skinned fish already achieved.

After a period of more than ten years of selective breeding, the percentage of hardy red fish was increased from 40 to over 80 per cent. These fish lay eggs twice a month, each laying producing one to two thousand eggs. After fertilization, the mother holds the eggs in her mouth for protection. After two or three days she spits the baby fish out. It is only after they grow a little that nature determines their sex. However, use of male-fish hormones on the crop for harvest ensures that the fish turn out male and, therefore, larger and meatier than the females.

Most fish are fed extra starch along with wheat grain and beans. This diet serves to quickly increase the fish's weight. After half a year, the fish, which have no small bones and whose meat is delicious, are ready to be sold.

Red tilapia are now prime provender for restaurants and central markets, and are exported to Hong Kong and Southeast Asia. While prices are not especially high, the fisheries look forward to a rapidly expanding future, and are one enterprise happy to be out of the black and into the red.

[Picture Caption]

1 & 3. The black-skinned tilapia is a member of a fish family originally found in the Nile River. When first imported to Taiwan, the fish were not hardy. After continual selective breeding, completely hardy, red and delicious fish have been developed. 2. This is one of Taiwan's largest fish hatcheries breeding tilapia; it is located in east Taiwan.1. Workers transfer selected mature fish to smaller ponds, inspecting as they go. 2. A plump and tender fish, the hybrid tilapia tastes best steamed. 3. Fish fry are prepared for shipping. Oxygen is put into the plastic bags to continuously replace the carbon dioxide in the water caused by the fishes' respiration.

This is one of Taiwan's largest fish hatcheries breeding tilapia; it is located in east Taiwan.

A plump and tender fish, the hybrid tilapia tastes best steamed.

Workers transfer selected mature fish to smaller ponds, inspecting as they go.

This is one of Taiwan's largest fish hatcheries breeding tilapia; it is located in east Taiwan. Workers transfer selected mature fish to smaller ponds, inspecting as they go.

Fish fry are prepared for shipping. Oxygen is put into the plastic bags to continuously replace the carbon dioxide in the water caused by the fishes' respiration.