On 3/31/2011 1:31 PM, Janet Wilder 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.

I'm not wild about the pasty texture of tilapia but it should work very
well in dishes that use it in paste form. I'm betting the it would make
a very decent kamaboko i.e., fish cake. My guess is that in a few years,
tilapia will be the major fish used in the production of this fish
product in the US, mostly because it'll be readily available and cheaper
than the alternatives.

>
> 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.
>