My wife wants me to cook tilapia. I've never had it. First off, is it a "fishy"
tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I don't
like fishy tasting. And does anyone have a nice, simple oven baked recipe for
it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
Also, anyone here do fried flounder? Have a simple recipe for that too/ Thanks.
And yes, I know there's Google, but I like to pick the brains of people who
actually do the cooking.

On Wed, 30 Mar 2011 18:44:51 -0400, wrote:

>My wife wants me to cook tilapia. I've never had it. First off, is it a "fishy"
>tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I don't
>like fishy tasting. And does anyone have a nice, simple oven baked recipe for
>it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
>Also, anyone here do fried flounder? Have a simple recipe for that too/ Thanks.
>And yes, I know there's Google, but I like to pick the brains of people who
>actually do the cooking.

Tilapia is a very mild tasting fish. Similar in strength of flavor to
flounder.

It's so mild tasting that you probably want to stay away from the
stronger tasting seasonings like Old Bay unless you use a very, very
tiny bit of it.

My favorite method of cooking both Tilapia and Flounder is to sauté
them in butter and green onion slices, turning only once, very gently.

They both cook very fast, flake easily and are perfect with only the
melted butter on them with a prettying up of parsley flakes.

On Mar 30, 3:58*pm, Landon > wrote:
> On Wed, 30 Mar 2011 18:44:51 -0400, wrote:
> >My wife wants me to cook tilapia. I've never had it. First off, is it a "fishy"
> >tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I don't
> >like fishy tasting. And does anyone have a nice, simple oven baked recipe for
> >it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
> >Also, anyone here do fried flounder? Have a simple recipe for that too/ Thanks.
> >And yes, I know there's Google, but I like to pick the brains of people who
> >actually do the cooking.
>
> Tilapia is a very mild tasting fish. Similar in strength of flavor to
> flounder.
>
> It's so mild tasting that you probably want to stay away from the
> stronger tasting seasonings like Old Bay unless you use a very, very
> tiny bit of it.
>
> My favorite method of cooking both Tilapia and Flounder is to sauté
> them in butter and green onion slices, turning only once, very gently.
>
> They both cook very fast, flake easily and are perfect with only the
> melted butter on them with a prettying up of parsley flakes.

They are also great in fish tacos!

<="" a="">Tilapia is a very mild tasting fish. Similar in strength of flavor to
flounder.

It's so mild tasting that you probably want to stay away from the
stronger tasting seasonings like Old Bay unless you use a very, Have a simple recipe for that too/ Thanks.
And yes, I know there's Google, but I like to pick the brains of people who
actually do the cooking.

Best way I like my tilapia is lightly seasoned with salt and pepper, then deep-fried. You can even do like a "butterfly" cut, where you cut the meat on each side of the fish half-way. Then use tongs, clamp the backbone and dip into deep hot oil. Don't let go of the fish. After a few minutes remove from the oil, and it will have "wings" and you can set it on a plate sort of standing up.

Then I mix mince onions and tomatoes to serve as sort of a salsa dip. Yummm...

On Sat, 2 Apr 2011 12:59:31 +0000, chefkaren
> wrote:

>
> Best way I like my tilapia is lightly seasoned with salt and pepper,
> then deep-fried. You can even do like a "butterfly" cut, where you cut
> the meat on each side of the fish half-way. Then use tongs, clamp the
> backbone and dip into deep hot oil. Don't let go of the fish. After a
> few minutes remove from the oil, and it will have "wings" and you can
> set it on a plate sort of standing up.
>
> Then I mix mince onions and tomatoes to serve as sort of a salsa dip.
> Yummm...

Welcome to rfc!

--

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

Landon wrote:

> Tilapia is a very mild tasting fish. Similar in strength of flavor to
> flounder.

It also has an odd texture, not like most other fish.
As I recall, it's sort of grainy. I think I only made it
once.

On 2011-03-31, Mark Thorson > wrote:

> It also has an odd texture, not like most other fish.
> As I recall, it's sort of grainy.

You got bad fish. Talapia is jes fine. Like catfish lite.

nb

On Wed, 30 Mar 2011 16:02:34 -0800, Mark Thorson >
wrote:

>Landon wrote:
>
>> Tilapia is a very mild tasting fish. Similar in strength of flavor to
>> flounder.
>
>It also has an odd texture, not like most other fish.
>As I recall, it's sort of grainy. I think I only made it
>once.

I've never noticed any graininess to the meat, but it is, IMO, very
firm meat. Simply awesome for fried fish sandwiches. I had some just
last week.

On Mar 30, 6:10*pm, Landon > wrote:
> On Wed, 30 Mar 2011 16:02:34 -0800, Mark Thorson >
> wrote:
>
> >Landon wrote:
>
> >> Tilapia is a very mild tasting fish. Similar in strength of flavor to
> >> flounder.
>
> >It also has an odd texture, not like most other fish.
> >As I recall, it's sort of grainy. *I think I only made it
> >once.
>
> I've never noticed any graininess to the meat, but it is, IMO, very
> firm meat. Simply awesome for fried fish sandwiches. I had some just
> last week.

We have fried tilapia about once a week. If I were a millionaire I
might choose a different fish, but I'm not, and tilapia is just fine,
salted, peppered, shaken in a bag with corn meal, fried in peanut oil
and served with halved lemons.
Tonight was taco night.

--Bryan

On Wed, 30 Mar 2011 17:23:40 -0700 (PDT), Bryan
> wrote:

>On Mar 30, 6:10*pm, Landon > wrote:
>> On Wed, 30 Mar 2011 16:02:34 -0800, Mark Thorson >
>> wrote:
>>
>> >Landon wrote:
>>
>> >> Tilapia is a very mild tasting fish. Similar in strength of flavor to
>> >> flounder.
>>
>> >It also has an odd texture, not like most other fish.
>> >As I recall, it's sort of grainy. *I think I only made it
>> >once.
>>
>> I've never noticed any graininess to the meat, but it is, IMO, very
>> firm meat. Simply awesome for fried fish sandwiches. I had some just
>> last week.
>
>We have fried tilapia about once a week. If I were a millionaire I
>might choose a different fish, but I'm not, and tilapia is just fine,
>salted, peppered, shaken in a bag with corn meal, fried in peanut oil
>and served with halved lemons.
>Tonight was taco night.
>
>--Bryan

I use canola oil and a half-half mix of flour and corn meal with my
favorite seasonings. Tilapia is a great frying fish too. Catfish is my
favorite sandwich fish, but the prices on those two switch places
every other week here. I buy which ever one is the best deal.

never noticed that
"Mark Thorson" > wrote in message
...
> Landon wrote:
>
>> Tilapia is a very mild tasting fish. Similar in strength of flavor to
>> flounder.
>
> It also has an odd texture, not like most other fish.
> As I recall, it's sort of grainy. I think I only made it
> once.
>
>

On Wed, 30 Mar 2011 18:21:06 -0500, "Storrmmee"
> wrote:

> never noticed that
> "Mark Thorson" > wrote in message
> ...
> > Landon wrote:
> >
> >> Tilapia is a very mild tasting fish. Similar in strength of flavor to
> >> flounder.
> >
> > It also has an odd texture, not like most other fish.
> > As I recall, it's sort of grainy. I think I only made it
> > once.
> >
> >
It used to be that way, not lately though. Maybe it was not
previously frozen properly. I dunno, but I had enough so-so
experiences with it that it's pretty much at the bottom of my list
although I do like it in a taco.


--

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

Also I think, it's a fresh water fish!!!

On Wed, 30 Mar 2011 18:58:42 -0400, Landon > wrote:

>On Wed, 30 Mar 2011 18:44:51 -0400, wrote:
>
>>My wife wants me to cook tilapia. I've never had it. First off, is it a "fishy"
>>tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I don't
>>like fishy tasting. And does anyone have a nice, simple oven baked recipe for
>>it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
>>Also, anyone here do fried flounder? Have a simple recipe for that too/ Thanks.
>>And yes, I know there's Google, but I like to pick the brains of people who
>>actually do the cooking.
>
>Tilapia is a very mild tasting fish. Similar in strength of flavor to
>flounder.
>
>It's so mild tasting that you probably want to stay away from the
>stronger tasting seasonings like Old Bay unless you use a very, very
>tiny bit of it.
>
>My favorite method of cooking both Tilapia and Flounder is to sauté
>them in butter and green onion slices, turning only once, very gently.
>
>They both cook very fast, flake easily and are perfect with only the
>melted butter on them with a prettying up of parsley flakes.

Leon Manfredi wrote:

> Also I think, it's a fresh water fish!!!

Yes, and it's a farmed fish.

On Wed, 30 Mar 2011 20:57:01 -0400, Leon Manfredi >
wrote:

> Also I think, it's a fresh water fish!!!

That certainly explains why I think it tastes bland. I didn't like
fish until I tasted salt water fish. Salt water fish also have
thicker fillets (in general)... unless it's a catfish - I *do* like
catfish. It's probably my favorite freshwater fish.

--

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

On 30/03/2011 9:10 PM, sf wrote:
> On Wed, 30 Mar 2011 20:57:01 -0400, Leon >
> wrote:
>
>> Also I think, it's a fresh water fish!!!
>
> That certainly explains why I think it tastes bland. I didn't like
> fish until I tasted salt water fish. Salt water fish also have
> thicker fillets (in general)... unless it's a catfish - I *do* like
> catfish. It's probably my favorite freshwater fish.
>



I tried it a couple times. I was not impressed. It reminds me of cat
fish, which I am also not fond of. I don't think is is a picky fish
thing. I like fish. I eat fish for dinner at least twice a week.

On Wed, 30 Mar 2011 21:21:04 -0400, Dave Smith
> wrote:

> On 30/03/2011 9:10 PM, sf wrote:
> I *do* like
> > catfish. It's probably my favorite freshwater fish.
> >
>
>
>
> I tried it a couple times. I was not impressed. It reminds me of cat
> fish, which I am also not fond of. I don't think is is a picky fish
> thing. I like fish. I eat fish for dinner at least twice a week.

Okay, we differ about fish. I'm very picky. When it comes to fish -
mainly, I don't like it. Deciding I like tilapia in fish tacos is a
big deal for me. Catfish is just plain good. It's the fresh water
version of cod AFAIC.

--

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

sf wrote:

>> Also I think, it's a fresh water fish!!!
>
> That certainly explains why I think it tastes bland. I didn't like
> fish until I tasted salt water fish. Salt water fish also have
> thicker fillets (in general)... unless it's a catfish - I *do* like
> catfish. It's probably my favorite freshwater fish.

You like tilapia better than you like trout? (I guess you've never had trout
the way *I* make it!) I think I even like catfish better than I like
tilapia, but my favorite freshwater "fish" are crawfish and freshwater eel.
Sturgeon is being farmed in fresh water now, but also can have a muddy
taste.

Bob

On Wed, 30 Mar 2011 21:49:10 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Also I think, it's a fresh water fish!!!
> >
> > That certainly explains why I think it tastes bland. I didn't like
> > fish until I tasted salt water fish. Salt water fish also have
> > thicker fillets (in general)... unless it's a catfish - I *do* like
> > catfish. It's probably my favorite freshwater fish.
>
> You like tilapia better than you like trout? (I guess you've never had trout
> the way *I* make it!)
>
LOL! True. Trout isn't one of my favorites. Hubby used to love
trout, and ordered it all the time when he saw it on a menu but I
don't see it on menus or in the grocery stores anymore.

> I think I even like catfish better than I like
> tilapia, but my favorite freshwater "fish" are crawfish and freshwater eel.
> Sturgeon is being farmed in fresh water now, but also can have a muddy
> taste.

Honestly, catfish are my favorite freshwater fish and I like - tilapia
too (only because I've decided they're okay in tacos). I don't have a
problem with salt water fish. I even eat shark.

--

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

On 3/30/2011 2:57 PM, Leon Manfredi wrote:
>
> Also I think, it's a fresh water fish!!!
>

The ones around Hawaii thrive in brackish stink water. They can be seen
taking an occasional breath of air. As far as I know, they don't have
any lungs so I can't say what the oxygen exchange mechanism is for an
air-gulping fish. All I know is that they can survive in low flow, low
oxygen water. It's the reason for their great success in these waters.

They can also survive in salt water for a period of time and can be seen
at water drainage areas in the sea where the storm drainage systems to
empty into the sea. They can also be seen in the ocean near land too.
They are a very hardy fish.

The Filipinos and Samoans will to eat these fish but the locals and
Hawaiian fishermen will cast a suspicious eye on such activities.

"Landon" > wrote in message
...
> On Wed, 30 Mar 2011 18:44:51 -0400, wrote:
>
>>My wife wants me to cook tilapia. I've never had it. First off, is it a
>>"fishy"
>>tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I
>>don't
>>like fishy tasting. And does anyone have a nice, simple oven baked recipe
>>for
>>it? I have yellow corn meal, flour, Old Bay seasoning and some other
>>spices.
>>Also, anyone here do fried flounder? Have a simple recipe for that too/
>>Thanks.
>>And yes, I know there's Google, but I like to pick the brains of people
>>who
>>actually do the cooking.
>
> Tilapia is a very mild tasting fish. Similar in strength of flavor to
> flounder.
>
> It's so mild tasting that you probably want to stay away from the
> stronger tasting seasonings like Old Bay unless you use a very, very
> tiny bit of it.
>
(snippage)

I don't agree with this statement. Tilapia is *so* mild it needs something
to give it a boost. I don't think the OP wants bland, boring fish. He just
doesn't want "fishy" tasting fish. I don't, either. Tilapia is easy with
some seasonings. I often pan-fry tilapia in a little neutral oil (canola or
corn) coated in a mixture of cornmeal with a little Zattarains seasoned fish
fry coating. It comes out crispy and flavourful on the outside, moist,
tender and flaky inside. Doesn't take long to cook at all, maybe 3-5
minutes on each side in the pan. Delicious!

Jill

On Thu, 31 Mar 2011 11:34:44 -0400, "jmcquown" >
wrote:
>"Landon" > wrote in message
.. .
>> Tilapia is a very mild tasting fish. Similar in strength of flavor to
>> flounder.
>>
>> It's so mild tasting that you probably want to stay away from the
>> stronger tasting seasonings like Old Bay unless you use a very, very
>> tiny bit of it.
>>
>(snippage)
>
>I don't agree with this statement. Tilapia is *so* mild it needs something
>to give it a boost. I don't think the OP wants bland, boring fish. He just
>doesn't want "fishy" tasting fish. I don't, either. Tilapia is easy with
>some seasonings. I often pan-fry tilapia in a little neutral oil (canola or
>corn) coated in a mixture of cornmeal with a little Zattarains seasoned fish
>fry coating. It comes out crispy and flavourful on the outside, moist,
>tender and flaky inside. Doesn't take long to cook at all, maybe 3-5
>minutes on each side in the pan. Delicious!

Our difference in what we like or not is part of what makes each of us
unique! The "IMO" should be naturally added to any opinionated
statement without it actually having to be typed...

On Thu, 31 Mar 2011 12:42:51 -0400, Landon > wrote:


>
>Our difference in what we like or not is part of what makes each of us
>unique! The "IMO" should be naturally added to any opinionated
>statement without it actually having to be typed...


Fat chance!!!
Janet

On Thu, 31 Mar 2011 13:46:35 -0600, Janet Bostwick
> wrote:

>On Thu, 31 Mar 2011 12:42:51 -0400, Landon > wrote:
>
>
>>
>>Our difference in what we like or not is part of what makes each of us
>>unique! The "IMO" should be naturally added to any opinionated
>>statement without it actually having to be typed...
>
>
>Fat chance!!!
>Janet


hahaha, you got it!

On 2011-03-30, > wrote:

> it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.

Use 'em. Fry like cat fish, in bacon grease. If you don't like
"blackened" fish with the Old Bay, coat, pan fry till browned, then
finish in oven.

nb

cleaner than most, salt and pepper , use white pepper, place on cookie sheet
or baking dish, broil for five minutes, then turn and
-top with roastedgarlic and butter or
-mango salsa that has been drained or
-sprinkle with cumen and pepper of your choice, then

back into broiler until cooked, Lee
> wrote in message
...
> My wife wants me to cook tilapia. I've never had it. First off, is it a
> "fishy"
> tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I
> don't
> like fishy tasting. And does anyone have a nice, simple oven baked recipe
> for
> it? I have yellow corn meal, flour, Old Bay seasoning and some other
> spices.
> Also, anyone here do fried flounder? Have a simple recipe for that too/
> Thanks.
> And yes, I know there's Google, but I like to pick the brains of people
> who
> actually do the cooking.

On Wed, 30 Mar 2011 18:44:51 -0400, wrote:

> My wife wants me to cook tilapia. I've never had it. First off, is it a "fishy"
> tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I don't
> like fishy tasting. And does anyone have a nice, simple oven baked recipe for
> it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
> Also, anyone here do fried flounder? Have a simple recipe for that too/ Thanks.
> And yes, I know there's Google, but I like to pick the brains of people who
> actually do the cooking.

AFAIC, tilapia is a rather bland fish. I especially like it
(uncoated) in soft shell fish tacos.

--

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

> AFAIC, tilapia is a rather bland fish. I especially like it
> (uncoated) in soft shell fish tacos.
>

For fish tacos, I put the fillets in a pan with a little EVOO and
butter, dust the tops with some cumin and Mexican oregano and saute.
Then flip and do the same to the other side.

Sometimes I put a tiny bit of Santa Fe chili powder on too.

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

On Thu, 31 Mar 2011 14:34:18 -0500, Janet Wilder
> wrote:

>
>> AFAIC, tilapia is a rather bland fish. I especially like it
>> (uncoated) in soft shell fish tacos.
>>
>
>For fish tacos, I put the fillets in a pan with a little EVOO and
>butter, dust the tops with some cumin and Mexican oregano and saute.
>Then flip and do the same to the other side.
>
>Sometimes I put a tiny bit of Santa Fe chili powder on too.

Perfect!

> wrote in message
...
> My wife wants me to cook tilapia. I've never had it. First off, is it a
> "fishy"
> tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I
> don't
> like fishy tasting. And does anyone have a nice, simple oven baked recipe
> for
> it? I have yellow corn meal, flour, Old Bay seasoning and some other
> spices.
> Also, anyone here do fried flounder? Have a simple recipe for that too/
> Thanks.
> And yes, I know there's Google, but I like to pick the brains of people
> who
> actually do the cooking.
>
>
It's a fresh water fish farmed in salt water. I agree with the indifferent
posters. Is it fish?

Kent

In article >, says...
>
> > wrote in message
> ...
> > My wife wants me to cook tilapia. I've never had it. First off, is it a
> > "fishy"
> > tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I
> > don't
> > like fishy tasting. And does anyone have a nice, simple oven baked recipe
> > for
> > it? I have yellow corn meal, flour, Old Bay seasoning and some other
> > spices.
> > Also, anyone here do fried flounder? Have a simple recipe for that too/
> > Thanks.
> > And yes, I know there's Google, but I like to pick the brains of people
> > who
> > actually do the cooking.
> >
> >
> It's a fresh water fish farmed in salt water. I agree with the indifferent
> posters. Is it fish?
>
> Kent

It's a strainer fish for White Bass tanks...

In article >,
wrote:

> My wife wants me to cook tilapia. I've never had it. First off, is it a
> "fishy"
> tasting fish or nice and clean tasting like flounder, cod, halibut, etc? I
> don't
> like fishy tasting. And does anyone have a nice, simple oven baked recipe for
> it? I have yellow corn meal, flour, Old Bay seasoning and some other spices.
> Also, anyone here do fried flounder? Have a simple recipe for that too/
> Thanks.
> And yes, I know there's Google, but I like to pick the brains of people who
> actually do the cooking.

Tilapia is a farmed freshwater fish. It's pretty bland. I'd bread and
fry it if I had to eat it.

D.M.

> wrote:

> My wife wants me to cook tilapia. I've never had it. First off, is it a
> "fishy" tasting fish or nice and clean tasting like flounder, cod,
> halibut, etc?

Tilapia is very bland. It is a fish for people who do not really like
fish but feel compelled to eat it for some reason. It is imperative to
accompany tilapia with Italian Pinot Grigio, 90% of which is produced
for people who do not really like wine but feel compelled to drink it
for some reason.

That said, tilapia is not entirely worthless. You can make rissoles
with it. Mince it finely with a sharp knife (you can use meat
mincer/grinder, but it is liable to squeeze a lot more "juice" out of
the fish) together with an onion. (Or you can mince the onion and fry
it in oil or butter and then mix it with the fish mince.) Mix the
fish-onion mixture with an egg. Salt and pepper. You can also add
minced herbs of your choice, such as parsley, celery, dill, etc. Wet
your hands in warm water and form golf ball-sized, or a bit larger
rissoles. Optionally, roll them in (rice) flour. Pan-fry them in oil
of (clarified) butter until golden. At this point you can serve the
rissoles, or, optionally, add sour cream and bake them in the hot oven
for 10-15 minutes. Serve with sour- or half-sour pickles and
horseradish sauce.

Victor

On 3/31/2011 4:57 PM, Victor Sack wrote:
> > wrote:
>
>> My wife wants me to cook tilapia. I've never had it. First off, is it a
>> "fishy" tasting fish or nice and clean tasting like flounder, cod,
>> halibut, etc?
>
> Tilapia is very bland. It is a fish for people who do not really like
> fish but feel compelled to eat it for some reason. It is imperative to
> accompany tilapia with Italian Pinot Grigio, 90% of which is produced
> for people who do not really like wine but feel compelled to drink it
> for some reason.
>
> That said, tilapia is not entirely worthless. You can make rissoles
> with it. Mince it finely with a sharp knife (you can use meat
> mincer/grinder, but it is liable to squeeze a lot more "juice" out of
> the fish) together with an onion. (Or you can mince the onion and fry
> it in oil or butter and then mix it with the fish mince.) Mix the
> fish-onion mixture with an egg. Salt and pepper. You can also add
> minced herbs of your choice, such as parsley, celery, dill, etc. Wet
> your hands in warm water and form golf ball-sized, or a bit larger
> rissoles. Optionally, roll them in (rice) flour. Pan-fry them in oil
> of (clarified) butter until golden. At this point you can serve the
> rissoles, or, optionally, add sour cream and bake them in the hot oven
> for 10-15 minutes. Serve with sour- or half-sour pickles and
> horseradish sauce.
>
> Victor

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.

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.

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

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.
>

On Thu, 31 Mar 2011 18:31:15 -0500, 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 have GOT TO get some freshly made, quality Gefilte Fish and get past
this dislike I've formed after eating some that wasn't very good.

Send me some, will ya? hehe

On 4/1/2011 10:19 AM, Landon wrote:
> On Thu, 31 Mar 2011 18:31:15 -0500, 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 have GOT TO get some freshly made, quality Gefilte Fish and get past
> this dislike I've formed after eating some that wasn't very good.
>
> Send me some, will ya? hehe

Ah, you know Gefilte Fish and French Quenelles de Brochet are much the
same thing. In the 60's it was said that a French restaurant had to have
Quenelles on the menu if it wanted a Michelin star! Mind you, quenelles
with lobster sauce aren't very kosher, good tho they are :-)

--


James Silverton, Potomac

I'm "not"

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.

Ha! Fish dumplings poached in a tasty liquid are surely a worthy
undertaking, but they are, by definition, not *gefilte* fish. There are
names and terms that still retain their original meaning and "gefilte
fisch" is one of them. It is still made the traditional way in Europe,
where it originated. I posted a traditional version a few times.

Fish dumplings of various kinds are a different kind of dish/kettle of
fish. Examples are the French quenelles de poisson and particularly de
brochet/pike, (though merlan/whiting is popular, too), as well as the
various Russian "tel'noye" dishes (the word comes from "telo", "body" or
"flesh", meaning only the boneless, skinless, fillet parts are used).
The recipe I posted in the thread was essentially an example of the
latter. There are many more kinds of such dishes and many different
kinds of fish can be used, sometimes in combination.

Victor

On Thu, 31 Mar 2011 23:57:54 +0200, (Victor Sack)
wrote:

>Tilapia is very bland. It is a fish for people who do not really like
>fish but feel compelled to eat it for some reason. It is imperative to
>accompany tilapia with Italian Pinot Grigio, 90% of which is produced
>for people who do not really like wine but feel compelled to drink it
>for some reason.
>Victor

Thanks man! You gave me my first good laugh of the day!

That's hilarious!

I've had people try fish that was stronger flavored and quite often, I
hear; "Ewwwwww, that's too fishy for me!"

Well hell, that's like someone eating a fillet mignon and saying
"Ewwww, that tastes too much like beef for me!"

Why the heck are they eating fish if they don't like the flavor of
fish?

Or wine? hehe