Janet Bostwick > wrote in message
...
> "The Ranger" > wrote in message
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> > jmcquown > wrote in message
. ..
[snip]
> > > The texture is a lot like catfish or flounder.
> > >
> > Firmer; much more [than] catfish or flounder.
> >
> That's funny--I was just going to say that the texture is much
> finer and more tender than catfish. Catfish has a stronger taste
> also.

Hmmm. The tilapia filets I purchase are beauties but nowhere near as
soft in texture or delicate in taste as catfish. Of course, I'm not
fishing for my catfish filets usually, so the farmed variety are even
more vanilla-like than the tilapia filets.

The few times I've been shocked by the taste of catfish: fishing the
Monogahila circa 1972. (*Those* were gamy! And no amount of milk could
get the taste out!) Same with some channel cats I landed (finally) out
of the Delta (Sacratomato area) circa 1982. Biggest fresh water fish
I've ever caught! Have also warned by my southern relatives that catfish
caught along the Mississippi are likely to taste pretty strong.

> I love tilapia, the feel in the mouth, very tender and moist.

Oh, I agree that I like the mouth-feel and taste! It's why I don't use
strong herbs and spices to mask them; it's unnecessary. That's all you
taste because the entire filet picks up the entire essence of what you
are using. I also usually just bake or poach my tilapia. I'd compare it
to roughie filets I've had, only _a_ _lot_ (often US$13.00) cheaper.

The Ranger