On Nov 20, 10:15*pm, "Bob Terwilliger" >
wrote:
> Jill wrote:
> > SeaPak (brand name) makes a most excellent (Argentinian) flash-frozen
> > artichoke/pesto encrusted tilapia fillet that is wonderful for a quick
> > "pop in the oven" meal.
>
> I've been avoiding tilapia because it always tastes muddy to me. But I
> recently received my annual hardbound collection of the Cook's Illustrated
> magazines for this year, and they address that particular problem. It turns
> out that the muddy flavor isn't necessarily from mud; it's from a chemical
> that the fish's flesh contains naturally. The Cook's Illustrated people
> found that soaking tilapia (and catfish) fillets in buttermilk causes a
> reaction which destroys the muddy-tasting chemical and thereby makes the
> fish taste better. I'm looking forward to trying it!
>
> Bob

The folks in Hawaii are well-acquainted with the tilapia. Most
consider it a dirty pest fish. The idea of eating one of those is
funny and disgusting at the same time. That said, it's obvious that
there's a big push to market this as a new white fish.

I was at the local Ruby Tuesday's recently and there was breaded
tilapia on the menu. There was also broiled tilapia and an
unidentified fish dish that was described only as a flaky mild white
fish. My guess it's tilapia and that the reason it's on the menu is
because it must be a really cheap fish. It's interesting that they
would put these on the menu considering the local feelings on this
fish.

I have tried frozen breaded tilapia fillets and they're not too bad
considering this was done on a dare and that I grew up with a very
negative view of these fish. You folks on the mainland don't have this
handicap - the best I can say about this is that tilapia is not too
awful and somewhat less repulsive than catfish. :-)