Charles Gifford wrote:
> "Janet Bostwick" > wrote in message
> ...
>>>
>> Hi Charles,
>> 1/2 to 5/8 inch. The pieces are small and thin. (Similar to an
>> inland lake perch filet.) Sometimes, if the rest of the meal isn't
>> coming along as fast as the fish, I will turn the fish over and turn
>> off the heat under the pan. I use a heavy pan, not cast iron, but
>> similar. The residual heat is enough to cook the second side of the
>> fish.
>> Janet
>
> Thank you again! This is very useful. I think what I have been seeing
> at the supermarket is thinner than that. I think I had better check
> the tilapia stock in one of the fish markets here.
>
> I used to eat quite a bit of freshwater perch! I had quite forgotten
> about it. I'd like to try it again!
>
> Charlie

Well, I just bought 3 gutted, scales on tilapia at the Asian store. I'm
going to experiment. (I've only just bought fillets before.) These have
heads on and all. I will make stock from the heads, but I'm clueless on the
meat. It was just so dang inexpensive! Under $1.00 USD a pound! How can
you compete with that? You just buy it. We did. Now what?

kili