If you enjoy red tilapia, you do not necessarily need to remove it from your diet because of frightening social-media posts.

Instead, focus on basic food-safety practices.

Start with purchasing.

Choose fish that has been properly refrigerated or frozen. Fresh fish should have a clean appearance and should be stored at an appropriately cold temperature.

If buying packaged fish, inspect the packaging.

Avoid products with damaged packaging, excessive liquid leakage, or signs that the fish may have been improperly stored.

Once you bring the fish home, refrigerate it promptly if you plan to cook it soon.

If you will not use it within the recommended storage period, freezing can help preserve it.

When preparing the fish, keep raw seafood separate from ready-to-eat foods.

Use separate utensils or wash them thoroughly between uses.

Wash your hands after handling raw fish and clean preparation surfaces carefully.

Most importantly, cook the fish thoroughly.

Undercooked freshwater fish can carry foodborne pathogens and parasites.

Do not rely solely on the color of the flesh.

A food thermometer is a more reliable way to determine whether fish has reached a safe internal temperature. Many food-safety authorities recommend cooking fish to approximately 145°F (63°C), although specific guidance can vary.

Once cooked, avoid leaving fish sitting at room temperature for long periods.

Refrigerate leftovers promptly and consume them within appropriate food-safety timeframes.

These precautions are not specific to red tilapia.

They apply broadly to seafood.

People with weakened immune systems, older adults, pregnant people, and young children may need to take extra care with seafood preparation because foodborne infections can be more serious for them.

There is also no need to eat tilapia every day.

A varied seafood diet can include different species, including salmon, sardines, trout, cod, and other fish.

Different species provide different combinations of protein, fats, vitamins, minerals, and environmental considerations.

The healthiest approach is usually variety rather than obsession with one particular “superfood.”

Red tilapia can be one component of that variety when it is sourced and prepared properly.

Chapter 5: Should You Stop Eating Red Tilapia?

The dramatic answer in many viral posts is simple: “Stop eating red tilapia immediately.”