Tilapia?

On Wed, 30 Mar 2011 16:02:34 -0800, Mark Thorson
wrote:


I've never noticed any graininess to the meat, but it is, IMO, very
firm meat. Simply awesome for fried fish sandwiches. I had some just
last week.
 
On 2011-03-31, jmcquown wrote:


I shoulda specified ocean aqua-culture. I'm all for talapia and
catfish fish farms, so long as they're regulated. Both are
viable and sustainable alternatives. Catfish and talapia are both
herbivore, as opposed to salmon, which is a carnivore and require two
pounds of fish protein per 1 lb of weight gain. Not a good equation.

nb
 
Sqwertz wrote:


I have to reset the clock on this computer every day,
because the battery died. I always check it against
the time broadcast by local TV channels, and it seems
right. The TV says it's 7:45 right now, and so does
the computer.
 
On Wed, 30 Mar 2011 17:23:40 -0700 (PDT), Bryan
wrote:


I use canola oil and a half-half mix of flour and corn meal with my
favorite seasonings. Tilapia is a great frying fish too. Catfish is my
favorite sandwich fish, but the prices on those two switch places
every other week here. I buy which ever one is the best deal.
 
In article ,
Sky wrote:


Here are some articles, pulled rather randomly from search results:

http://willtaft.com/138/food-safety/carbon-monoxide-in-fresh-meat-packagi
ng

As of 3-30-2011. . . .
http://www.beefmyths.org/beefmyths/coandbeef/coandbeeffactsheet/

And some others:
http://processfood.blogspot.com/2010/03/carbon-monoxide-in-meat-packaging
..html

http://subscribers.supermarketnews.com/meat/safeway_removes_cotreated/


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
wrote:


Tilapia is very bland. It is a fish for people who do not really like
fish but feel compelled to eat it for some reason. It is imperative to
accompany tilapia with Italian Pinot Grigio, 90% of which is produced
for people who do not really like wine but feel compelled to drink it
for some reason.

That said, tilapia is not entirely worthless. You can make rissoles
with it. Mince it finely with a sharp knife (you can use meat
mincer/grinder, but it is liable to squeeze a lot more "juice" out of
the fish) together with an onion. (Or you can mince the onion and fry
it in oil or butter and then mix it with the fish mince.) Mix the
fish-onion mixture with an egg. Salt and pepper. You can also add
minced herbs of your choice, such as parsley, celery, dill, etc. Wet
your hands in warm water and form golf ball-sized, or a bit larger
rissoles. Optionally, roll them in (rice) flour. Pan-fry them in oil
of (clarified) butter until golden. At this point you can serve the
rissoles, or, optionally, add sour cream and bake them in the hot oven
for 10-15 minutes. Serve with sour- or half-sour pickles and
horseradish sauce.

Victor
 
cleaner than most, salt and pepper , use white pepper, place on cookie sheet
or baking dish, broil for five minutes, then turn and
-top with roastedgarlic and butter or
-mango salsa that has been drained or
-sprinkle with cumen and pepper of your choice, then

back into broiler until cooked, Lee
wrote in message
news:tdc7p6lhpg1gvv1mlrn9ikhol45d2s6jed@4ax.com...
 
On 31 Mar 2011 18:02:25 GMT, notbob wrote:

Yeah? So why aren't you farming fish then?


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/31/2011 12:07 PM, Nan wrote:

Was not tilapia grown in flooded rice paddies since it develops very
quickly? That being said, I simply do not like much fresh-water fish
because of a lack of taste or texture. Trout is an exception as is
catfish but I dislike the muddy taste of the last. I try catfish once in
a while in the hope that I may get to like it but I never do.

--


James Silverton, Potomac

I'm "not"
not.jim.silverton@verizon.net
 
On Thu, 31 Mar 2011 15:00:37 -0400, James Silverton
wrote:


Nonsense. Most every product at the grocery store is treated in some
way to maintain freshness/appearance... how come you don't bitch that
refrigeration is cheating.
 
In article ,
Landon wrote:


It may be another of my quirks, but I found tilapia to be kind of
muddy tasting and a little too soft for my palate. I prefer cod for
basic white fish.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
In article , j_mcquown@comcast.net
says...

What is wrong with intensive fish farms is that fish were never designed
to live in cramped confinement with other fish. Crowded fish are a hotbed
of fish disease and parasites; making them smaller weaker and therefore
less profitable. To overcome the heavy infestatitons of parasites and
disease they are heavily medicated with insecticide and antibiotics. So,
number one what's wrong is the uptake of chemicals from eating the fish.

The second, is that fish farmed in sea and rivers, contaminate the sea
and river bed (therefore the natural ecology) with their medicated waste;
and they are also a source of infection to wild species in the area.

http://www.ehow.com/list_6464126_effects-fish-farming.html

(in case you think the above only happens in the third world, some of
the worst examples have been in the UK, USA and Norway.)

http://www.foodandwaterwatch.org/fish/fish-farming/oil-rigs-and-fish-
farms/mercury-fishfarms/

Janet
 
On Wed, 30 Mar 2011 21:18:11 -0600, Janet Bostwick wrote:


I rephrased it for you. Everybody wants to be vague, and then
nit-pick.

-sw
 
Sqwertz wrote:


All basa is a species of _Pangasius_, specifically
_Pangasius_bocourti_, but it's estimated that
90% of what's sold as basa is the inferior
_Pangasius_hypophthalmus_. If it's sold as
_Pangasius_, it's unlikely to be basa.

http://en.wikipedia.org/wiki/Iridescent_shark

Yes, that's right! There's an inferior form of
garbage fish! When you're looking for garbage fish,
only accept the best!
 


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