Tilapia?

On Wed, 30 Mar 2011 18:44:51 -0400, [email protected] wrote:


AFAIC, tilapia is a rather bland fish. I especially like it
(uncoated) in soft shell fish tacos.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 31 Mar 2011 11:34:44 -0400, "jmcquown"
wrote:

Our difference in what we like or not is part of what makes each of us
unique! The "IMO" should be naturally added to any opinionated
statement without it actually having to be typed... :)
 
Bryan wrote:

Everyone states a little of this and a dash of that toxin is harmless. Does
it not over time that the body pays a price for it in the long run. The
fewer toxins we consume the better. I. Want my foods free of toxins as
possible. Corporations are making this more difficult as time goes by.


--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On Thu, 31 Mar 2011 10:12:57 -0700, Ran?e at Arabian Knits
wrote:


You only have to read the responses to anything in this group to
realize that one cannot term any food good or bad. It all depends
upon the pallet of the individual. There is no one good fish, meat or
cheese, nor one good way to prepare them.
Again, I apparently wasn't clear. It is the ocean fish that is most
likely to be sold frozen in my area. I can get rainbow trout, tilapia
and catfish with no problem. A very limited choice of ocean fish is
available fresh.
Janet
 
On 2011-03-30, Ran?e at Arabian Knits wrote:


You had poorly processed fish. Yes, soft. More so than other fish.

Everyone prefers cod. Much firmer fish. That's why they're being
fished to extinction.

nb
 
On 3/31/2011 6:08 PM, Nad R wrote:

What is toxic about carbon monoxide is that it binds more firmly than
oxygen to hemoglobin and prevents it from having its normal oxygen
carrier function. However, a *small* amount of CO will eventually be
replaced without any problems. It's not going to sneak around and
accumulate in your body.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
I've never noticed any graininess to the meat, but it is, IMO, very
firm meat. Simply awesome for fried fish sandwiches.Yes, soft. More so
than other fish.

Everyone prefers cod. Much firmer fish.




--
M.afaqanjum
 
Nad R wrote:


The tiny amount of carbon monoxide in food stored
in a CO atmosphere couldn't possibly affect you.
You'd get much more CO exposure from cooking
on a gas stove or BBQ. Being afraid of CO in food
is like being afraid of electromagnetic fields from your
house electrical wiring.
 
On 3/31/2011 4:57 PM, Victor Sack wrote:

Speaking of mincing tilapia, I use it for gefilte fish. I can't get the
"traditional" pike, whitefish, carp and mullet that my mother used up
north. I have found that using the same techniques and ingredients
other than different fish, works really well. After all, it's just a
fish dumpling that gets its flavor from being poached in a tasty liquid.

When I went deep sea fishing on the Gulf a couple of weeks ago and the
deck hand was filleting the fish we caught, I made him give me 4
"throats" of red snapper which I will pick clean for the minced fish
mixture and use the bones for the broth.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Ranee at Arabian Knits wrote:


It's federal, but I think you just listed all the foods where
country-of-origin labeling is absolutely required -- fresh produce,
fresh meat, and fresh fish.

Processed foods are the problem. Soy milk, canned chili, etc. No
mention of where ingredients are from.

We did contact Trader Joe's to learn that their organic soymilk is
made from North American soybeans, and have gone through the same
exercise on a number of other products.


S.
 
On Wed, 30 Mar 2011 18:21:06 -0500, "Storrmmee"
wrote:

It used to be that way, not lately though. Maybe it was not
previously frozen properly. I dunno, but I had enough so-so
experiences with it that it's pretty much at the bottom of my list
although I do like it in a taco.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 30 Mar 2011 21:05:54 -0800, Mark Thorson wrote:


There blows all future privileges of calling anyone else clock
"wrong".

Because it's still wrong .

-sw
 
James Silverton wrote:


They might be surface-mounted these days, as opposed to being
components with wire leads. (Doesn't mean it's impossible to
unsolder, but more difficult.)

Steve
 
On Thu, 31 Mar 2011 19:53:32 +0100, Janet wrote:


The link has no mention of Purina unless its in the multitude of links
within the page.

I asked specifically for data that supports the *Purina* scare as
being exclusive to any other brand.

Do any of those other links mention Purina specifically?
 
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