Tilapia; what's it like?

In article , keh6444
@ana.yahoo.com says...

It is a fish that is used as a filter for farms in the mid-west where
white bass (I think) are raised in ponds. Small Talapia is put in with
the bigger fish to clean the waste from the bigger fish. As the Talapia
grow bigger they are culled out of the ponds and sold for people food...
I suppose it's all sanitary and such, but some folks get queezy when
they realize what the fish are really used for before they are sold to
market...;)
 
On 3/6/2011 9:19 AM, Portland wrote:

The Tilapia will probably be the generic white fish of the future. It's
main strengths is that it's a cheap and eminently sustainable seafood
substance that's not too objectionable in taste.

Tilapia was imported into Hawaii to help keep the vegetation down in
irrigated crops. I don't know how good the fish were at this job but
they sure took a liking to the climate here and now they have pretty
much taken over and choked our brackish waterways all over the state.
Mostly, we disdain tilapia because it lives in filthy water and the idea
of eating one is pretty revolting.

It think sooner or later we'll all be eating tilapia in fish sticks and
fish sandwiches - anywhere you need a nondescript whitefish material.
 
On 3/8/2011 9:40 AM, Bryan wrote:
Fresh ocean fish has special taste that some might say is reminiscent of
iodine but it goes fairly quickly. Sometimes, fish frozen at sea is
prepared sufficiently fast to retain the taste but not very often.
Strangely enough, the fish fillets served in a large government
cafeteria in DC often tasted fresh.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On Tue, 8 Mar 2011 06:40:00 -0800 (PST), Bryan
wrote:


That's the idea applied to frozen vegetables too. They are cooled in
the field and the plant is very close so they are processed quickly.
If they are plain flash frozen, they're often fresher and more
nutritious than what you get au natural at the store. I have no
issues with buying frozen vegetables.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Mar 2011 13:25:17 -0800, sf wrote:


Thanks sf! I always try foods I didn't like the last time I tried
them, when they are either prepared differently or a lot of time has
passed.

My tastes have changed on many things, where when I tried them later,
I like them!

Horseradish is one. Hated it when I was a young man. I love it now!

Cabbage is another. Made me ill when I smelled it as a young person,
but now I love it!

Yogurt...I thought it was nasty for many years and now love it.

I could go on and on. If you don't try those foods you didn't like
years ago, again, you'll never know if you now will like them.

Janet Wilder has answered also, thanks for mentioning her.
 
On Mon, 07 Mar 2011 17:31:07 -0600, Janet Wilder
wrote:


I worked at a small Jewish Deli named "Novak's" in Rockville, Maryland
when I was a kid. Mind you, this was just over 40 years ago, so I
doubt the place is there still.

The Chef made everything downstairs in the basement kitchen and then
one of my jobs was delivering it to Mr. Novak upstairs so he could
finish the prep on some things and put it in the display cases.

The gefilte fish was homemade there and did taste better than the
jarred stuff I tried later.

The only people I saw eat it there were elderly white haired or blue
haired Jewish ladies who would share the plate with a side dish of
what I now know must have been horseradish, and they would cut a piece
from a ball of it and then put it on a small, thin cracker with some
sauce and eat it.

Of course, since I was the lowest employee there, I sure couldn't
stand still and watch people eat, so I probably missed others who ate
it the way you describe.

I tried it without the horseradish, (I dislike horseradish then), and
thought it was disgusting!

I think I'll pick some up from a place that makes their own now and
try it again with some horseradish like the way you describe.

Thanks for the suggestion! I don't like having foods I don't like. I
like almost everything I've tried around the world.
 
On Mon, 07 Mar 2011 17:24:13 -0600, Janet Wilder
wrote:


Well thank you again! I'll also look for some that is in the broth!

I have an aversion to foods that are slimy or jelly like. The texture
isn't pleasant to me for some reason.

Cold ham with the jelly on it also gags me. hehe

I either have to heat it to melt the jelly or remove the jelly from it
to eat it cold.

But I like sweet jellies. Weird, huh?
 
On Sun, 6 Mar 2011 11:19:26 -0800 (PST), Portland wrote:


You buy them, prepared. You do not want to clean and fillet them
yourself. Just buy whole fillets (skin off) for $3/lb.

-sw
 
On 08/03/2011 3:06 PM, Alfie wrote:


If I am served something that I have previously not liked I will give
them another try. I will try things cooked a different way than I had
had them in the past. For instance, I had only had parsnips boiled and
thought they were horrible. I tried them roasted and discovered that
they are delicious done that way



I hated squash for decades. Now I love the stuff. Maybe I will learn to
like turnip too, but I am not going to put any money on it.



Always likes that stuff in small doses. I use a lot more of it than I
used to.




I tolerated it as a kid. Maybe cabbage is better these days. It tastes
better.



I always liked the flavoured sweetened stuff. Now I prefer it
unflavoured.
 
On 3/6/2011 5:11 PM, sf wrote:
I have used it to make fish for fish tacos. I sautee it in OO. While
it's in the skillet, I season it with Mexican oregano, cumin, a shake or
two of chili powder and a little fresh lime juice. Flip and season the
other side.

For the tacos, serve in small tortillas (corn is the usual) with
shredded cabbage, crema (Mexican sour cream) and freshly squeezed lime.
If you *have* to turn it into Tex Mex or Border Food, you can put some
pico de gallo on it, too. Personally, I would much rather enjoy all the
fresh flavors then deal with the hot stuff

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 3/6/2011 5:58 PM, Sqwertz wrote:

I have 3 frozen whole ones in the deep freeze right now. I use tilapia
for gefilte fish. I need the whole ones to make the broth to poach the
fish balls in.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Tue, 08 Mar 2011 15:15:45 -0500, Alfie wrote:


I forgot to mention that Novak's Chef made a Foie gras that was to
kill for!

After making it, the chef, who knew my addiction for it, would let me
wipe the stainless steel bowl out with my finger every time he made
it. I think he got a kick out of my joy at getting every last speck of
it! Yum!
 
On Tue, 08 Mar 2011 15:20:55 -0500, Dave Smith
wrote:


Hahahahaahaha, I have to tell you that you gave me a heck of a belly
laugh with that comment!

That's how I feel about any type of "Brains". I've tried several types
and each of them has just grossed me out. What a texture! Yucko Bucko!
 
On Mon, 07 Mar 2011 17:00:34 -0500, James Silverton
wrote:


Ain't that the truth?

My son worked at a place called "Captain Jack's" in St. Augustine,
Florida about 20 years ago when he was 17 and he told me that
everything on their menu was frozen and bought locally at one of the
Grocery Stores.

They had him microwave it and slap it on a plate. If it couldn't be
put into a microwave, a toaster or a pan of water to boil it, it
didn't get served there.

And they had to nerve to charge pretty hefty prices to the tourists
who thought "Captain Jack's" would have some really good seafood.
 
On Sun, 06 Mar 2011 19:38:41 -0600, Janet Wilder
wrote:


There's another fairly simple meal for Nad. :) What are your typical
sides?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/6/2011 1:56 PM, Bryan wrote:

The Mexican chorizo can be made of some funky stuff but I like my
chorizo to be stuffed with just plain old regular animal tissue. Sorry
about that.
 
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