Tilapia?

On 2011-03-31, Ran?e at Arabian Knits wrote:

We recall Chinese food, but not US products. How convenient. You
can't be bothered with either US press claims or lack of US food
oversights. No doubt the US govt is counting on jes such disparity.


What the heck you talking about? I can show you actual US
documentation showing longstanding heavy metal contamination. Real
time signs posted on the CA Delta warning fishermen and hunters to
beware. You got similar proof?


How good are the claims of Chinese dogfood poisoning? Got actual govt
docs or jes newpaper clippings?



No, but I find it suspicious you accuse Monsanto in one post and claim
ignorance in another. How does that work?

nb
 
On Thu, 31 Mar 2011 11:02:25 -0400, "Dora" wrote:


The breeding seems to be anywhere between 20 and 40 years, depending
on the location and conditions.

Here's a bit more information about the Orange Roughy species:

"Orange roughy are oceanodromous, non-guarding pelagic spawners: that
is, they migrate several hundred kilometers between localized spawning
and feeding areas each year and form large spawning aggregations
(possibly segregated according to sex) wherein the fish release large,
spherical eggs 2.25 millimetres (0.089 in) in diameter, made buoyant
by an orange-red oil globule) and sperm en masse directly into the
water. The fertilized eggs which are said to be 2.0 to 2.5 mm, (and
later larvae) are planktonic, rising to around 200 meters (656 ft) to
develop, with the young fish eventually descending to deeper waters as
they mature.

Orange Roughy are also synchronous, shedding sperm and eggs at the
same time. The time between fertilization and hatching is thought to
be 10 to 20 days; fecundity is low, with each female producing only
22,000 eggs per kilogram of body weight which is less than 10 per cent
of the average for other species of fish. Also, spawning can last up
to 2-3 weeks and starts around June or July. Orange roughy are very
slow-growing, reaching maturity at 20-40 years of age.

The maturation age used in stock assessments ranges from 23?40 years,
which limits population growth/recovery, because each new generation
takes so long to start spawning.

LifespanThe maximum published age of 149 years was determined via
radiometric dating of trace isotopes found in an orange roughy's
otolith ("ear bone"). Similarly, counting by the growth rings of
orange roughy otoliths has given a maximum age of 125 to 156 years.The
validity of these results is questioned by commercial fishers as some
state the former method is controversial and the latter method is
known to underestimate age in older specimens. The issue has yet to be
resolved definitively but carries important implications relating to
the orange roughy's conservation status."
 
On Thu, 31 Mar 2011 02:20:46 +0000 (UTC), Steve Pope wrote:


The practice was rampant here in TX where catfish Reins Supreme.
But it was sold as catfish. You could pass it off as cod if it was
raised in clean, natural ponds.

-sw
 
My wife wants me to cook tilapia. I've never had it. First off, is it a "fishy"
tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I don't
like fishy tasting. And does anyone have a nice, simple oven baked recipe for
it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
Also, anyone here do fried flounder? Have a simple recipe for that too/ Thanks.
And yes, I know there's Google, but I like to pick the brains of people who
actually do the cooking.
 
"Landon" wrote in message
news:[email protected]...
(snippage)

I don't agree with this statement. Tilapia is *so* mild it needs something
to give it a boost. I don't think the OP wants bland, boring fish. He just
doesn't want "fishy" tasting fish. I don't, either. Tilapia is easy with
some seasonings. I often pan-fry tilapia in a little neutral oil (canola or
corn) coated in a mixture of cornmeal with a little Zattarains seasoned fish
fry coating. It comes out crispy and flavourful on the outside, moist,
tender and flaky inside. Doesn't take long to cook at all, maybe 3-5
minutes on each side in the pan. Delicious!

Jill
 
On 2011-03-31, Ran?e at Arabian Knits wrote:


You must have proof. Mind sharing it with us?

I notice you've conveniently ignored the factual examples about US
history I'm mentioned and continue to harp on the Chinese. OK.

Let's take hummus as an example. Where do you get your chickpeas
from? Are they GMO? How do you know? What herbicides, insecticides,
fertilizers are used on them. What are the possible side effects?
How do you know?

Bottom line, you don't. You think you know what the press has told
you. Who tipped them off? Why hasn't the press been as diligent
about the educating US consumers about the 80% of some US crops that
are GMOs? Why was Oprah sued by the Beef Council? Why are stores no
longer advertising non-rBGH milk?

You are beyond naive, you are selectively blind!

OTOH, I've got all the stuff to make yer hummus and look forward to
it, polluted as it may be. ;)

nb
 
On Wed, 30 Mar 2011 19:45:54 -0800, Mark Thorson wrote:


Imagine that.

It's still not right. Look at the headers of your posts. I know you
want to be the first one to see the apocalypse, but setting your clock
ahead won't work.

-sw
 
Janet Bostwick wrote:


Anybody who eats fried fish from a fast food place,
such as fish-and-chips.

Many people who eat fish at a sit-down restaurant.
 
On 2011-03-31, Dora wrote:

Not sure I understand all this anti-Asian fish thing. Where do you
think 95% of our shrimp comes from? The Azores? You think there is no
pollution in US waters? No heavy metals? Puh-leeze!

The US is the most heavily fertilized, herbicided, and insecticided
nation on Earth. Ever hear of Love Canal? Didja see the movie, Erin
Brockovich? You think all that stuff degrades before washing out to
sea? You think US companies are any less nefarious and greedy than
Chinese companies. Silly girl.

Even with yearly flushing of CAs extensive irrigation system, by time
the Winter's snowfall reaches the ocean, the residual heavy metals
from 160 yrs ago have so polluted the CA Delta, fish are LOADED w/
toxic mercury from the CA Gold Rush. CA DFG warns against eating more
than 2 fish per wk, and waterfowl, too! There's a reason why CA Cajun
festivals import LA crawfish when the CA delta is crawling with the
bugs.

So, we get all crazy and paranoid about some Chinese toothpaste while
our own country is pumping us full of GMOs and other more dangerous
crap while our govt turns its greased-palm heads. Ever wonder why
all the warning flags and flares go off on Asian imports, while our
own govt is complicit in poisoning us on an everyday basis?

DUH!

nb
 
On 31 Mar 2011 19:58:48 GMT, notbob wrote:

What kind of trout do you get there?


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 30 Mar 2011 18:44:51 -0400, [email protected] wrote:


Tilapia is a very mild tasting fish. Similar in strength of flavor to
flounder.

It's so mild tasting that you probably want to stay away from the
stronger tasting seasonings like Old Bay unless you use a very, very
tiny bit of it.

My favorite method of cooking both Tilapia and Flounder is to saut?
them in butter and green onion slices, turning only once, very gently.

They both cook very fast, flake easily and are perfect with only the
melted butter on them with a prettying up of parsley flakes.
 
On Thu, 31 Mar 2011 04:20:14 -0700 (PDT), Bryan
wrote:


I taste the Canola, but the flavor of it is one that is acceptable to
me when mixed with various foods.

I love *some* cornmeal crunch, but not when its used exclusively as a
coating. I found the half and half mix with flour gives me the best of
both worlds.

Isn't it cool how we all have different tastes? It makes recipes much
more fun.
 
On Wed, 30 Mar 2011 19:08:17 -0800, Mark Thorson
wrote:



Let me put it another way. I would never buy fish from Asia. Better?
I read labels at the grocery store. Don't you?
Janet
 
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