On Mon, 07 Mar 2011 14:33:03 -0500, Alfie > wrote:

> On Mon, 07 Mar 2011 11:26:39 -0800, sf > wrote:
>
> >On Mon, 07 Mar 2011 14:05:16 -0500, Alfie > wrote:
> >
> >> I've tried gefilte fish several times in my life and didn't care for
> >> them. The jelly-like consistency is what turned me off on them.
> >
> >Did you eat someone's homemade gefilte fish or jarred?
>
> I've tried jarred and that which was made by the chef in a Jewish Deli
> where I worked. The one in the Deli was better flavored, but still had
> the jelly-like coating.
>
> The only way I'd seen it eaten was as a spread on crackers at the
> Deli. That's how I tried it.
>
> Are there other ways to prepare it or eat it?

I don't know. I'm not Jewish, but I've had the real thing (eaten with
a fork) prepared by a "real" Jewish grandmother and it was wonderful.
Sorry your experience was so bad! He was a lousy chef IMO. Why do
you want to repeat something you didn't like? I think Janet Wilder
makes her own. Maybe she'll post her recipe for you if you want to
try making it yourself.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 3/7/2011 2:27 PM, sf wrote:
> On Mon, 7 Mar 2011 10:56:11 -0800 (PST), >
> wrote:
>
>> On Mar 6, 11:19 am, > 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?
>>
>> I think they taste like dirt...
>
> Some people here think catfish and beets taste like dirt too. The
> rest of us don't.
>
Judging by what restaurants get away with selling, a majority ("the rest
of us", perhaps) does not know what fresh fish tastes like :-)

--


James Silverton, Potomac

"Not": obvious change in "Reply To"

On 3/7/2011 9:54 AM, notbob wrote:
> On 2011-03-07, > wrote:
>
>> I used to catch those things in the Ala Wai Canal with bamboo poles to
>> entertain my son. Of course, we threw the fish back. He fell in one time
>> and that was pretty icky.
>
> Go up near the Great Lakes. They got fish that jes jump into your
> boat.
>
> nb

I'm not a big fish eater and the idea of chopping off the heads of fish
is unappealing. The waters of the Ala Wai is dark and laden with
pathogens so falling into a great leak is probably healthier - sounds
awfully cold though.

On 3/7/2011 1:05 PM, Alfie wrote:
> On Sun, 06 Mar 2011 19:40:32 -0600, Janet Wilder
> > wrote:
>
>> I have 3 frozen whole ones in the deep freeze right now. I use tilapia
>> for gefilte fish. I need the whole ones to make the broth to poach the
>> fish balls in.
>
> I've tried gefilte fish several times in my life and didn't care for
> them. The jelly-like consistency is what turned me off on them.
>
> Perhaps I wasn't eating them in the best way. Is there a less
> jelly-like way to prepare it for eating? Perhaps some seasonings?
>
> What method do you use to eat gefilte fish?

A fork, with a little horseradish applied to the fish.

If you have only eaten the stuff from a jar called gefilte fish, you
haven't eaten the real thing, but they do sell it in a liquid broth if
the gel is what is bothering you. Check the labels.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 3/7/2011 1:33 PM, Alfie wrote:
> On Mon, 07 Mar 2011 11:26:39 -0800, > wrote:
>
>> On Mon, 07 Mar 2011 14:05:16 -0500, > wrote:
>>
>>> I've tried gefilte fish several times in my life and didn't care for
>>> them. The jelly-like consistency is what turned me off on them.
>>
>> Did you eat someone's homemade gefilte fish or jarred?
>
> I've tried jarred and that which was made by the chef in a Jewish Deli
> where I worked. The one in the Deli was better flavored, but still had
> the jelly-like coating.
>
> The only way I'd seen it eaten was as a spread on crackers at the
> Deli. That's how I tried it.


In all my considerable years of life, I have never heard of spreading
gefilte fish on a cracker!

Normally, it is eaten cold served on a plate with either beet-colored or
regular white grated horseradish on the side.

Gefilte fish is more of a dumpling/quinelle than anything else. Fish is
ground. Onion is ground and mixed with the fish. Eggs are added as are
salt and white pepper. This mixture is shaped into oval balls and they
are cooked in a broth made of the bones of fish, carrots and onions.

The gel is the chilled broth that the fish was cooked in. It gets its
consistency fro the gelatin that is cooked out of the bones of the fish.
It's very healthy - full of protein.




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 07 Mar 2011 17:00:34 -0500, James Silverton
> wrote:

> On 3/7/2011 2:27 PM, sf wrote:
> > On Mon, 7 Mar 2011 10:56:11 -0800 (PST), >
> > wrote:
> >
> >> On Mar 6, 11:19 am, > 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?
> >>
> >> I think they taste like dirt...
> >
> > Some people here think catfish and beets taste like dirt too. The
> > rest of us don't.
> >
> Judging by what restaurants get away with selling, a majority ("the rest
> of us", perhaps) does not know what fresh fish tastes like :-)

Why do we have to quibble over terminology? You have A, B, C... and
the rest of the alphabet. Apply it to what I said.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 3/8/2011 9:40 AM, Bryan wrote:
> On Mar 7, 11:12 pm, > wrote:
>> On Mon, 07 Mar 2011 17:00:34 -0500, James Silverton
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>>> On 3/7/2011 2:27 PM, sf wrote:
>>>> On Mon, 7 Mar 2011 10:56:11 -0800 (PST), >
>>>> wrote:
>>
>>>>> On Mar 6, 11:19 am, > 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?
>>
>>>>> I think they taste like dirt...
>>
>>>> Some people here think catfish and beets taste like dirt too. The
>>>> rest of us don't.
>>
>>> Judging by what restaurants get away with selling, a majority ("the rest
>>> of us", perhaps) does not know what fresh fish tastes like :-)
>>
>> Why do we have to quibble over terminology? You have A, B, C... and
>> the rest of the alphabet. Apply it to what I said.
>>
> Seems to me that the freshest fish is that which is filleted and flash
> frozen within hours of being harvested.
>
> --Bryan
Fresh ocean fish has special taste that some might say is reminiscent of
iodine but it goes fairly quickly. Sometimes, fish frozen at sea is
prepared sufficiently fast to retain the taste but not very often.
Strangely enough, the fish fillets served in a large government
cafeteria in DC often tasted fresh.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"

On Tue, 8 Mar 2011 06:40:00 -0800 (PST), Bryan
> wrote:

> Seems to me that the freshest fish is that which is filleted and flash
> frozen within hours of being harvested.

That's the idea applied to frozen vegetables too. They are cooled in
the field and the plant is very close so they are processed quickly.
If they are plain flash frozen, they're often fresher and more
nutritious than what you get au natural at the store. I have no
issues with buying frozen vegetables.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 07 Mar 2011 13:25:17 -0800, sf > wrote:

>I don't know. I'm not Jewish, but I've had the real thing (eaten with
>a fork) prepared by a "real" Jewish grandmother and it was wonderful.
>Sorry your experience was so bad! He was a lousy chef IMO. Why do
>you want to repeat something you didn't like? I think Janet Wilder
>makes her own. Maybe she'll post her recipe for you if you want to
>try making it yourself.

Thanks sf! I always try foods I didn't like the last time I tried
them, when they are either prepared differently or a lot of time has
passed.

My tastes have changed on many things, where when I tried them later,
I like them!

Horseradish is one. Hated it when I was a young man. I love it now!

Cabbage is another. Made me ill when I smelled it as a young person,
but now I love it!

Yogurt...I thought it was nasty for many years and now love it.

I could go on and on. If you don't try those foods you didn't like
years ago, again, you'll never know if you now will like them.

Janet Wilder has answered also, thanks for mentioning her.

On Mon, 07 Mar 2011 17:31:07 -0600, Janet Wilder
> wrote:

>In all my considerable years of life, I have never heard of spreading
>gefilte fish on a cracker!
>
>Normally, it is eaten cold served on a plate with either beet-colored or
>regular white grated horseradish on the side.
>
>Gefilte fish is more of a dumpling/quinelle than anything else. Fish is
>ground. Onion is ground and mixed with the fish. Eggs are added as are
>salt and white pepper. This mixture is shaped into oval balls and they
>are cooked in a broth made of the bones of fish, carrots and onions.
>
>The gel is the chilled broth that the fish was cooked in. It gets its
>consistency fro the gelatin that is cooked out of the bones of the fish.
>It's very healthy - full of protein.

I worked at a small Jewish Deli named "Novak's" in Rockville, Maryland
when I was a kid. Mind you, this was just over 40 years ago, so I
doubt the place is there still.

The Chef made everything downstairs in the basement kitchen and then
one of my jobs was delivering it to Mr. Novak upstairs so he could
finish the prep on some things and put it in the display cases.

The gefilte fish was homemade there and did taste better than the
jarred stuff I tried later.

The only people I saw eat it there were elderly white haired or blue
haired Jewish ladies who would share the plate with a side dish of
what I now know must have been horseradish, and they would cut a piece
from a ball of it and then put it on a small, thin cracker with some
sauce and eat it.

Of course, since I was the lowest employee there, I sure couldn't
stand still and watch people eat, so I probably missed others who ate
it the way you describe.

I tried it without the horseradish, (I dislike horseradish then), and
thought it was disgusting!

I think I'll pick some up from a place that makes their own now and
try it again with some horseradish like the way you describe.

Thanks for the suggestion! I don't like having foods I don't like. I
like almost everything I've tried around the world.

On Mon, 07 Mar 2011 17:24:13 -0600, Janet Wilder
> wrote:

>> What method do you use to eat gefilte fish?
>
>A fork, with a little horseradish applied to the fish.
>
>If you have only eaten the stuff from a jar called gefilte fish, you
>haven't eaten the real thing, but they do sell it in a liquid broth if
>the gel is what is bothering you. Check the labels.

Well thank you again! I'll also look for some that is in the broth!

I have an aversion to foods that are slimy or jelly like. The texture
isn't pleasant to me for some reason.

Cold ham with the jelly on it also gags me. hehe

I either have to heat it to melt the jelly or remove the jelly from it
to eat it cold.

But I like sweet jellies. Weird, huh?

On 08/03/2011 3:06 PM, Alfie wrote:

> Thanks sf! I always try foods I didn't like the last time I tried
> them, when they are either prepared differently or a lot of time has
> passed.

If I am served something that I have previously not liked I will give
them another try. I will try things cooked a different way than I had
had them in the past. For instance, I had only had parsnips boiled and
thought they were horrible. I tried them roasted and discovered that
they are delicious done that way


> My tastes have changed on many things, where when I tried them later,
> I like them!

I hated squash for decades. Now I love the stuff. Maybe I will learn to
like turnip too, but I am not going to put any money on it.


> Horseradish is one. Hated it when I was a young man. I love it now!

Always likes that stuff in small doses. I use a lot more of it than I
used to.



> Cabbage is another. Made me ill when I smelled it as a young person,
> but now I love it!

I tolerated it as a kid. Maybe cabbage is better these days. It tastes
better.


> Yogurt...I thought it was nasty for many years and now love it.

I always liked the flavoured sweetened stuff. Now I prefer it
unflavoured.

On Tue, 08 Mar 2011 15:15:45 -0500, Alfie > wrote:

>Thanks for the suggestion! I don't like having foods I don't like. I
>like almost everything I've tried around the world.

I forgot to mention that Novak's Chef made a Foie gras that was to
kill for!

After making it, the chef, who knew my addiction for it, would let me
wipe the stainless steel bowl out with my finger every time he made
it. I think he got a kick out of my joy at getting every last speck of
it! Yum!

On Tue, 08 Mar 2011 15:20:55 -0500, Dave Smith
> wrote:

>Maybe I will learn to like turnip too, but I am not going to put any money on it.

Hahahahaahaha, I have to tell you that you gave me a heck of a belly
laugh with that comment!

That's how I feel about any type of "Brains". I've tried several types
and each of them has just grossed me out. What a texture! Yucko Bucko!

On Mon, 07 Mar 2011 17:00:34 -0500, James Silverton
> wrote:

>Judging by what restaurants get away with selling, a majority ("the rest
>of us", perhaps) does not know what fresh fish tastes like :-)

Ain't that the truth?

My son worked at a place called "Captain Jack's" in St. Augustine,
Florida about 20 years ago when he was 17 and he told me that
everything on their menu was frozen and bought locally at one of the
Grocery Stores.

They had him microwave it and slap it on a plate. If it couldn't be
put into a microwave, a toaster or a pan of water to boil it, it
didn't get served there.

And they had to nerve to charge pretty hefty prices to the tourists
who thought "Captain Jack's" would have some really good seafood.

On 3/8/2011 2:15 PM, Alfie wrote:

> The only people I saw eat it there were elderly white haired or blue
> haired Jewish ladies who would share the plate with a side dish of
> what I now know must have been horseradish, and they would cut a piece
> from a ball of it and then put it on a small, thin cracker with some
> sauce and eat it.

A piece of matzo!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 3/8/2011 2:24 PM, Alfie wrote:
> On Tue, 08 Mar 2011 15:15:45 -0500, > wrote:
>
>> Thanks for the suggestion! I don't like having foods I don't like. I
>> like almost everything I've tried around the world.
>
> I forgot to mention that Novak's Chef made a Foie gras that was to


a/k/a chopped liver.

> After making it, the chef, who knew my addiction for it, would let me
> wipe the stainless steel bowl out with my finger every time he made
> it. I think he got a kick out of my joy at getting every last speck of
> it! Yum!


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 08 Mar 2011 15:06:26 -0500, Alfie > wrote:

> I could go on and on. If you don't try those foods you didn't like
> years ago, again, you'll never know if you now will like them.

I understand, I've changed my mind on many things I didn't like when I
was younger too.
>
> Janet Wilder has answered also, thanks for mentioning her.

YW - hope it all works out for you!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 8 Mar 2011 19:57:18 -0600, Sqwertz >
wrote:

>On Tue, 08 Mar 2011 15:28:25 -0500, Alfie wrote:
>
>> That's how I feel about any type of "Brains". I've tried several types
>> and each of them has just grossed me out. What a texture! Yucko Bucko!
>
>Maybe you and brains just aren't made for each other.
>
>-sw

I have the same aversion to asshole's. Bye asshole.

On Tue, 8 Mar 2011 19:46:39 -0600, Sqwertz >
wrote:

>How do you make a foie gras? A foie gras... what?
>
>Assuming this is a Jewish deli, it was probably chicken liver pate.
>It's my understanding that Jews (and Isreal in general) shun actual
>foie gras and it's production.
>
>-sw

**** off jerk.

Sqwertz > wrote:

>Assuming this is a Jewish deli, it was probably chicken liver pate.
>It's my understanding that Jews (and Isreal in general) shun actual
>foie gras and it's production.

That's right. Israel is among the countries that have completely
banned foie gras.


Steve

On Mar 6, 1:19*pm, 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?

Every time I see this thread I think of this:
http://www.jumpstation.ca/recroom/co...hon/nudge.html

--Bryan

It's a really nice mild fish works well for people who don't eat alot of fish

On Tue, 08 Mar 2011 19:00:58 -0600, Janet Wilder
> wrote:

>On 3/8/2011 2:15 PM, Alfie wrote:
>
>> The only people I saw eat it there were elderly white haired or blue
>> haired Jewish ladies who would share the plate with a side dish of
>> what I now know must have been horseradish, and they would cut a piece
>> from a ball of it and then put it on a small, thin cracker with some
>> sauce and eat it.
>
>A piece of matzo!

Since this was 40+ years ago, I really don't remember. You're probably
right. I wasn't Jewish then or now, and at 17 years old, I didn't know
much about Jewish cuisine. I just worked there as a kid. I did
everything from cleanup to dishes to running errands.

On Wed, 9 Mar 2011 03:44:20 +0000 (UTC), (Steve
Pope) wrote:

>Sqwertz > wrote:
>
>>Assuming this is a Jewish deli, it was probably chicken liver pate.
>>It's my understanding that Jews (and Isreal in general) shun actual
>>foie gras and it's production.
>
>That's right. Israel is among the countries that have completely
>banned foie gras.
>Steve

Hi Steve, your right. It was banned in 2003.

-----
Jerusalem, August 11th, 2003. The Israeli Supreme Court ruled today in
a detailed decision, that force-feeding of geese and ducks, as
practiced in Israel, is in violation of the law, and that regulations
that allowed this practice are not valid. The Court granted the
industry a period of about a year and a half (until March 2005) before
the ban is enforced.
-----

When I worked in the Deli, it was 1970, 33 years before it was banned
in Israel. The foie gras was one of the most popular and seriously
delicious foods served there.

Squirts, as usual, is wrong again. He assumes things and then thinks
they are absolutes. Frankly, he's an idiot.

On Mar 9, 10:26*am, tomgc > wrote:
> Portland;1588920 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?
>
> It's a really nice mild fish works well for people who don't eat alot of
> fish
>
> --
> tomgc

>
>
HUH?? If you don't eat a lot of fish, why even bother?? But you're
from food banter, so your comment is no surprise.

On 3/7/2011 12:00 PM, James Silverton wrote:
> Judging by what restaurants get away with selling, a majority ("the rest
> of us", perhaps) does not know what fresh fish tastes like :-)
>

My guess is that the very thought of eating a tilapia would make the
President gag. OTOH, he might consider a plate of Spam, eggs, and rice
to be pretty good grinds. He'd probably plead the 5th if questioned
about both of these things. :-)

On Mar 10, 4:03*am, dsi1 > wrote:
> On 3/7/2011 12:00 PM, James Silverton wrote:
>
> > Judging by what restaurants get away with selling, a majority ("the rest
> > of us", perhaps) does not know what fresh fish tastes like :-)
>
> My guess is that the very thought of eating a tilapia would make the
> President gag. OTOH, he might consider a plate of Spam, eggs, and rice
> to be pretty good grinds. He'd probably plead the 5th if questioned
> about both of these things. :-)

Did you have tilapia in Hawaii back in the '70s?

--Bryan

On Mar 9, 10:07*pm, ItsJoanNotJoann > wrote:
> On Mar 9, 10:26*am, tomgc > wrote:
>
> > Portland;1588920 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?
>
> > It's a really nice mild fish works well for people who don't eat alot of
> > fish
>
> > --
> > tomgc
>
> HUH?? *If you don't eat a lot of fish, why even bother?? *But you're
> from food banter, so your comment is no surprise.

I don't eat a lot of fish. When I eat fish, I generally choose
something
very mild-tasting. But I dislike tilapia; it always tastes muddy to
me.

Cindy Hamilton

On Mar 10, 4:03*am, dsi1 > wrote:
> On 3/7/2011 12:00 PM, James Silverton wrote:
>
> > Judging by what restaurants get away with selling, a majority ("the rest
> > of us", perhaps) does not know what fresh fish tastes like :-)
>
> My guess is that the very thought of eating a tilapia would make the
> President gag.

Michelle certainly likes it and I found this: "President-elect Obama
said new White House Chef will need to be able to prepare tacos and
tilapia."
source-- https://www.was.org/documents/Meetin...Q2010_0354.pdf

--Bryan

On Thu, 10 Mar 2011 06:45:23 -0800 (PST), Bryan
> wrote:

> On Mar 10, 4:03*am, dsi1 > wrote:
> > On 3/7/2011 12:00 PM, James Silverton wrote:
> >
> > > Judging by what restaurants get away with selling, a majority ("the rest
> > > of us", perhaps) does not know what fresh fish tastes like :-)
> >
> > My guess is that the very thought of eating a tilapia would make the
> > President gag.
>
> Michelle certainly likes it and I found this: "President-elect Obama
> said new White House Chef will need to be able to prepare tacos and
> tilapia."
> source-- https://www.was.org/documents/Meetin...Q2010_0354.pdf
>
Obama is a modern eater.


--

Today's mighty oak is just yesterday's nut that held its ground.

On 3/10/2011 2:50 AM, Bryan wrote:
> On Mar 10, 4:03 am, > wrote:
> On Mar 10, 4:03 am, > wrote:
>> On 3/7/2011 12:00 PM, James Silverton wrote:
>>
>>> Judging by what restaurants get away with selling, a majority ("the rest
>>> of us", perhaps) does not know what fresh fish tastes like :-)
>>
>> My guess is that the very thought of eating a tilapia would make the
>> President gag. OTOH, he might consider a plate of Spam, eggs, and rice
>> to be pretty good grinds. He'd probably plead the 5th if questioned
>> about both of these things. :-)
>
> Did you have tilapia in Hawaii back in the '70s?
>
> --Bryan

Several different species of tilapia was introduced to the reservoirs
and streams of this state in the 50s by the government to keep
vegetation in check. Unfortunately, they've pretty much taken over all
the waterways of Hawaii. One of these days they'll probably take over
our reefs.

On 3/10/2011 4:45 AM, Bryan wrote:
> On Mar 10, 4:03 am, > wrote:
>> On 3/7/2011 12:00 PM, James Silverton wrote:
>>
>>> Judging by what restaurants get away with selling, a majority ("the rest
>>> of us", perhaps) does not know what fresh fish tastes like :-)
>>
>> My guess is that the very thought of eating a tilapia would make the
>> President gag.
>
> Michelle certainly likes it and I found this: "President-elect Obama
> said new White House Chef will need to be able to prepare tacos and
> tilapia."
> source-- https://www.was.org/documents/Meetin...Q2010_0354.pdf
>
> --Bryan

I knew that. She wasn't raised here.

On 2011-03-10, dsi1 > wrote:

> the waterways of Hawaii. One of these days they'll probably take over
> our reefs.

You have freshwater reefs?

nb

On 3/10/2011 9:56 AM, notbob wrote:
> On 2011-03-10, > wrote:
>
>> the waterways of Hawaii. One of these days they'll probably take over
>> our reefs.
>
> You have freshwater reefs?

My guess is that they may start to mingle with the ocean reef fish one
day. They can be found at the outskirts of the ocean sal****er. I'm
wishing that all the mainlanders will come on down and shovel all the
tilapia down their gullets. We're gonna need a awful lot of mainlanders. :-)

>
> nb

On 2011-03-10, dsi1 > wrote:

> My guess......

My guess is your guess is not gonna trump millenniums of evolution.

nb

On 3/10/2011 10:47 AM, notbob wrote:
> On 2011-03-10, > wrote:
>
>> Evolution has been argued to death in these newsgroups and I'm not
>> willing to play this little game with you. Find some other sucker, pal! :-)
>
> Gee, I was not aware evolution is a game. I'll keep my eyes peeled
> for tree-nesting halibut landing on Marvin Gardens.
>
> nb

Not going to talk about evolution. Whatever you may believe, tilapia
have been found swimming in the waters off Waikiki. Some people suspect
they may be able to breed in salt water. There's some interest in
developing a sal****er variety for commercial use - the main advantage
being that it doesn't taste like mud.

http://www.fishfarmingxpert.com/inde...ticle_id=88196