"Portland" > wrote in message
...
On Mar 6, 3:27 pm, Bryan > wrote:
> On Mar 6, 1:41 pm, Portland > wrote:
>
> > On Mar 6, 2:21 pm, ImStillMags > wrote:
>
> > > On Mar 6, 11:19 am, Portland > wrote:
>
> > > > What is Tilapia like? I'm not a big fish eater, but they sell them
> > > > from a tank at the nearby supermarket, and I was thinking of giving
> > > > them a try. So they shouldn't, since they're so fresh, they
> > > > shouldn't
> > > > taste fishy at all?
>
> > >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
>
> > That's an informative site. I also found
> > this:http://fishcooking.about.com/od/meet.../p/tilapia.htm
>
> > This is what I might like about this fish: (Nice and boring; doesn't
> > taste like fish.)
> > One thing I don't like about tuna is it's richness. I must be
> > allergic to it or something, because I don't feel very well after I
> > eat a tuna steak.
> > {
> > What does tilapia taste like? Well...not much. It is very lean, very
> > white and very high in protein. And it has almost no flavor of its
> > own. Personally, I find it boring. Give me a rich, fatty tuna or even
> > an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> > is so popular in the United States.
>
> I love it. It's what's for dinner, salted, peppered, dredged in corn
> meal and fried in peanut oil with fresh lemons to squeeze on.
>
> --Bryan

Sounds excellent. I'll omit the salt though; health reasons. Maybe
black cracked peppercorn and a paprika rub? Blacken it somewhat?
I don't know how much mercury it contains. One site I visited says
that it can be eaten safely 4 times per week.
>
>
I believe Tilapia is a freshwater fish farmed in salt water. If any have a
food allergy to either fresh or salt water fish tilapia should probably be
avoided. I asked an allergist about this once about cross sensitivity and
she didn't think you could know other than trying it. The problem is that
you can get angioneurotic oedema, a life threatening allergic response.
Kent