Tilapia sucks!
Apr 30, 2019 | 9:30 am
#2
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2) Consider the dish might be another $10 a serving if it used its preferred fish choice.
3) The fish itself is an ok fish. The dirty farmed version is not. There are cleaner farmed versions.
4) Be careful what you wish for. "Much anything else" could be worse.
Apr 30, 2019 | 3:29 pm
#3
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1) Don't order it.
2) Consider the dish might be another $10 a serving if it used its preferred fish choice.
3) The fish itself is an ok fish. The dirty farmed version is not. There are cleaner farmed versions.
4) Be careful what you wish for. "Much anything else" could be worse.
2) Consider the dish might be another $10 a serving if it used its preferred fish choice.
3) The fish itself is an ok fish. The dirty farmed version is not. There are cleaner farmed versions.
4) Be careful what you wish for. "Much anything else" could be worse.
Apr 30, 2019 | 4:37 pm
#4
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In Florida, Mahi Mahi is popular, and I find it acceptable. And, in New England, there are many choices. I actually wasn't so impressed with the choices on the west coast (e.g. salmon and halibut seem to be staples), but at least the quality was good. In all cases, fish doesn't really break the bank.
Apr 30, 2019 | 4:45 pm
#5
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High quality local fish is $$$. Most restaurant, most of the time, in most of the USA, are using frozen, and frequently, farmed, fish. I'd rather have good frozen than rotting "fresh." The economics of small (not fancy) places using anything but industrial fish just doesn't pan (so to speak) out.
Florida isn't quite as good, but I'm definitely cool with the Mahi as long as it well prepared.
May 1, 2019 | 12:37 am
#7
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Ive never noticed that tilapia had any flavor. I think of it as the tofu of the sea. I avoid it because I like the taste of fish. Locally caught fish tends to be 2 to 3X the cost of tilapia here in the Florida Panhandle.
May 1, 2019 | 3:57 am
#8
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High quality local fish is $$$. Most restaurant, most of the time, in most of the USA, are using frozen, and frequently, farmed, fish. I'd rather have good frozen than rotting "fresh." The economics of small (not fancy) places using anything but industrial fish just doesn't pan (so to speak) out.
I therefore avoid fish in the USA altogether now.
May 1, 2019 | 6:34 am
#9
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Tilapia are great at converting any kind of organic matter into lean protein, but they also don't provide the omega-3 and other trendy benefits of eating fish.
I like tilapia as a generic protein that I can add to anything...an easy dinner I do sometimes is to stop at the grocery store salad bar on my way home, then put a frozen tilapia filet on the salad when I get home. 25 mins in a 450 oven cooks it perfectly from frozen. I rub it with a little olive oil and whatever seasoning strikes my fancy at the time.
I like tilapia as a generic protein that I can add to anything...an easy dinner I do sometimes is to stop at the grocery store salad bar on my way home, then put a frozen tilapia filet on the salad when I get home. 25 mins in a 450 oven cooks it perfectly from frozen. I rub it with a little olive oil and whatever seasoning strikes my fancy at the time.
May 1, 2019 | 7:44 am
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May 1, 2019 | 7:45 am
#11
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Interesting. I've always found the fish in the Bay Area in CA to be very disappointing. Even the supposedly good stores (such as Whole Foods and its competitors) and the roadside fresh fish markets in fishing ports seem to sell fish that has seen better days. It's really not that hard - catch it and get it on sale later the same day or, in extremis, the following day.
I therefore avoid fish in the USA altogether now.
I therefore avoid fish in the USA altogether now.
May 1, 2019 | 7:51 am
#12
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Tilapia are great at converting any kind of organic matter into lean protein, but they also don't provide the omega-3 and other trendy benefits of eating fish.
I like tilapia as a generic protein that I can add to anything...an easy dinner I do sometimes is to stop at the grocery store salad bar on my way home, then put a frozen tilapia filet on the salad when I get home. 25 mins in a 450 oven cooks it perfectly from frozen. I rub it with a little olive oil and whatever seasoning strikes my fancy at the time.
I like tilapia as a generic protein that I can add to anything...an easy dinner I do sometimes is to stop at the grocery store salad bar on my way home, then put a frozen tilapia filet on the salad when I get home. 25 mins in a 450 oven cooks it perfectly from frozen. I rub it with a little olive oil and whatever seasoning strikes my fancy at the time.
You bake the salad for 25 minutes too? Doesn't it just become slimy mush?
May 1, 2019 | 8:01 am
#15
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