[ARCHIVED THREAD] - What is your opinion of Tilapia? (Page 1 of 4)
Posted: 3/1/2010 3:40:13 PM EDT
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seems like this fish is on menus be it grilled, fried, baked, poached, seeviche etc...
is it gutter fish or what? |
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It's a tasty fish.
But, they will eat anything. A lot of fish farms in Asia, etc. will farm tilapia with carp. The tilapia will eat the carp shit and process it. 
Although if you eat lobster, they basically scavenge dead fish and stuff so does it really matter what the tilapia eat? ETA: I like it, but there's a lot of selection of fresh and previously frozen fish at the supermarket so it's not at the top of my list. |
Nutritionally, it is terrible compared to other fish, even catfish. As someone else mentioned, they are gutter fish. They live and thrive in water too stagnant for catfish and bull frogs. I have seen them in sewage runoff ponds in FL. 
Once I saw that, I never ate it again.
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Quoted:
Nutritionally, it is terrible compared to other fish, even catfish. As someone else mentioned, they are gutter fish. They live and thrive in water too stagnant for catfish and bull frogs. I have seen them in sewage runoff ponds in FL.
Once I saw that, I never ate it again.
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Quoted:
It's a mild white fish. Good, but it needs a chef's touch. http://swittersb.files.wordpress.com/2009/07/tilapia.jpg Looks like a Crappie. |
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Jamaican resorts often grille this for dinner. This is my main experience, but I thought it odd that they'd be grilling that fish in the Caribbean when there is local fish available. I prefer snapper - but the Tilapia isn't too bad, I think it lacks taste. Fine restaurants offer it and it can be very tasty, so it is up to the chef. |
(Big fish with black and white stripes)
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Quoted:
Here's one good thing about them on Wiki: Tilapia have very low levels of mercury as they are a fast-growing and short-lived fish that mostly eats a vegetarian diet and therefore do not accumulate mercury found in prey.[ Too bad that doesn't apply to farm raised tilapia- they eat shit from other fish. |
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It's cheap and easy to raise in fish farms. Why eat it? It's cheap and has a mild flavor. It's stupid that restaurants think this ought to be marketed as some kind of upscale fish though. Well, I guess they consider any fish a dish that they sell to be premium. My wife and I like it because the fillets come individually wrapped so they're easily stored and portioned. My favorite way to cook them is to marinade the fish fish in an egg and Cajun spice mixture for an hour, then dredge it in corn meal to which I've added some more Cajun spice. Fry it up with a little oil, then throw the fillets on a tortilla with cole slaw mix and spicy mayo for an awesome fish taco. |
| Trash fish that tastes OK...but it pisses me off that restaurants are trying to pass it off as some kind of delicacy, rather than the cheap stuff that it really is. I recently saw "herb crusted tilapia" on a menu for $45, when yellowtail and red snapper cost less. Amazing. |
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Quoted: Quoted: Nutritionally, it is terrible compared to other fish, even catfish. As someone else mentioned, they are gutter fish. They live and thrive in water too stagnant for catfish and bull frogs. I have seen them in sewage runoff ponds in FL. Once I saw that, I never ate it again. Yet we don't think twice about eating pork and poultry which is in about the same category. I'm pretty sure they're fed crap in large commercial farms as well. |
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A mild fish that is for serving to those who don't know fish.
Give me a bunch of redear, or bream, or sunfish, what you call them where you live, fried up with cornmeal breading and have catfish filets and hush puppies. Make sure you have some tabsco there and good tea and 'tater salad. Oh and the fish must be fried in LARD. |
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On an episode of dirty jobs, Mike Rowe has to get in a waste water treatment tank and catch the tilapia that had become too large... I believe that it was stated that the fish would go to market. If you own a restaurant, its the absolutely cheapest fish you can put on the menu. |
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I would rate it as neutral, I don't really like it but I don't dislike it either. It's to bland for me, doesn't taste like fish or anything for that matter. I never buy it or eat it anymore, almost impossible to tell where it's from in a restaurant. Read the labels at the stores, almost all the frozen stuff comes from Asia (China and Thailand it seems). Those "fresh" fillets and whole fish in the display case at the supermarket? Previously frozen in many cases, probably from China or Thailand. I've also damn near quit eating shrimp all together in restaurants and don't buy the frozen stuff from China and Thailand, only cook domestically caught ones at home these days.
I'm addicted to reading labels now in the grocery store. It's surprising how many more things are coming from China. Recently I've seen frozen broccoli and frozen green beans labeled as grown and packaged in China, I wonder how much cheaper it is to grow, package, and transport that stuff in China than actually doing it here. I've run across some canned stuff that was made in China also, smoked oysters and some canned tuna if I remember right. |