Tilapia; what's it like?

T

theeblackshirt76

New member
On Sun, 06 Mar 2011 19:40:32 -0600, Janet Wilder
wrote:


I've tried gefilte fish several times in my life and didn't care for
them. The jelly-like consistency is what turned me off on them.

Perhaps I wasn't eating them in the best way. Is there a less
jelly-like way to prepare it for eating? Perhaps some seasonings?

What method do you use to eat gefilte fish?
 
What is Tilapia like? I'm not a big fish eater, but they sell them
from a tank at the nearby supermarket, and I was thinking of giving
them a try. So they shouldn't, since they're so fresh, they shouldn't
taste fishy at all?
 
On 7 Mar 2011 18:44:47 GMT, notbob wrote:


You got me. AFAIC, patty is fine. I was first aware of them as an
alternative to cow meat at cookouts. They were served in a bun and
dressed up like a burger - so maybe that's why.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Mar 2011 14:05:16 -0500, Alfie wrote:


Did you eat someone's homemade gefilte fish or jarred?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 7 Mar 2011 10:56:11 -0800 (PST), merryb
wrote:


Some people here think catfish and beets taste like dirt too. The
rest of us don't.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Mar 2011 11:26:39 -0800, sf wrote:


I've tried jarred and that which was made by the chef in a Jewish Deli
where I worked. The one in the Deli was better flavored, but still had
the jelly-like coating.

The only way I'd seen it eaten was as a spread on crackers at the
Deli. That's how I tried it.

Are there other ways to prepare it or eat it?
 
Nunya Bidnits wrote:


Well of course, they are aimed at amateur home cooks who don't want to use
the organ meats, and probably couldn't obtain them in a lot of instances.


Those are not the parts of the pig used in chorizo. Where are you
getting this?

Steve
 
"Portland" wrote in message
news:88c3112c-5a2d-4dd7-82dc-bcfc8cbaec93@q40g2000prh.googlegroups.com...

Fish for people that don't like fish. You'll taste the seasonings more than
the flesh itself. They are very mild.
 
On Mon, 07 Mar 2011 14:33:03 -0500, Alfie wrote:


I don't know. I'm not Jewish, but I've had the real thing (eaten with
a fork) prepared by a "real" Jewish grandmother and it was wonderful.
Sorry your experience was so bad! He was a lousy chef IMO. Why do
you want to repeat something you didn't like? I think Janet Wilder
makes her own. Maybe she'll post her recipe for you if you want to
try making it yourself.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/7/2011 2:27 PM, sf wrote:
Judging by what restaurants get away with selling, a majority ("the rest
of us", perhaps) does not know what fresh fish tastes like :-)

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
"Portland" wrote in message
news:9f1c956f-eab2-4a40-bd2c-e98430ba0a81@o30g2000pra.googlegroups.com...
On Mar 6, 3:27 pm, Bryan wrote:

Sounds excellent. I'll omit the salt though; health reasons. Maybe
black cracked peppercorn and a paprika rub? Blacken it somewhat?
I don't know how much mercury it contains. One site I visited says
that it can be eaten safely 4 times per week.
I believe Tilapia is a freshwater fish farmed in salt water. If any have a
food allergy to either fresh or salt water fish tilapia should probably be
avoided. I asked an allergist about this once about cross sensitivity and
she didn't think you could know other than trying it. The problem is that
you can get angioneurotic oedema, a life threatening allergic response.
Kent
 
On 3/7/2011 9:54 AM, notbob wrote:

I'm not a big fish eater and the idea of chopping off the heads of fish
is unappealing. The waters of the Ala Wai is dark and laden with
pathogens so falling into a great leak is probably healthier - sounds
awfully cold though.
 
On Sun, 6 Mar 2011 11:19:26 -0800 (PST), Portland
wrote:


Tilapia is a fairly bland white fish, so you'll probably like it.
It'll taste like whatever you seasoned it with.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/7/2011 1:05 PM, Alfie wrote:

A fork, with a little horseradish applied to the fish.

If you have only eaten the stuff from a jar called gefilte fish, you
haven't eaten the real thing, but they do sell it in a liquid broth if
the gel is what is bothering you. Check the labels.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 3/7/2011 1:33 PM, Alfie wrote:


In all my considerable years of life, I have never heard of spreading
gefilte fish on a cracker!

Normally, it is eaten cold served on a plate with either beet-colored or
regular white grated horseradish on the side.

Gefilte fish is more of a dumpling/quinelle than anything else. Fish is
ground. Onion is ground and mixed with the fish. Eggs are added as are
salt and white pepper. This mixture is shaped into oval balls and they
are cooked in a broth made of the bones of fish, carrots and onions.

The gel is the chilled broth that the fish was cooked in. It gets its
consistency fro the gelatin that is cooked out of the bones of the fish.
It's very healthy - full of protein.




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Mon, 07 Mar 2011 17:00:34 -0500, James Silverton
wrote:


Why do we have to quibble over terminology? You have A, B, C... and
the rest of the alphabet. Apply it to what I said.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top