[Kayakado]

<<Tilapia can be raised in an environmentally friendly way, which is more than i can say for the way that tiger prawns are being raised in asia.>>

Only problem with talapia is that it is escaping into the Florida waterways and displacing other fish.

[skilletlicker]

SushiGaijin,
Thanks for your information. I've recently discovered tilapia sold live in a couple nearby Asian markets. Haven't tried buying the live fish yet but expect to shortly. Any advice on that?

[auzzi]

Try this page:

HUNDREDS of RECIPES FOR TILAPIA - PRESENTED BY THE AMERICAN TILAPIA ASSOCIATION
http://ag.arizona.edu/azaqua/ista/recipes.htm

[SushiGaijin]

yeah, displacement of native species is an issue, especially in the southeast where Tilapia thrive. There arent any really solid answers to introduced species right now, except maybe to only allow possession of animals where they are native, which is not likely to pass in the USA.

Some ethnic traditions release live fish as pitance, and in some cases exotic wildlife is released by people so that they have a source of it locally - non-native crayfish are wiping out EVERYTHING in arizona and new mexico, they most likely got there because they make good fish bait. It's a tough call.

Most closed-system fish farms have 0% escapee rate, so that's pretty good. As long as people aren't releasing them alive (which they are) they shouldn't show up in local waters.

as for buying the fish alive, scale, eviscerate and rinse well. After that you can fall into one of two camps; leave on the bone for 48 hours or so as to work through rigormortis, or filet immediately and prepare. I actually like my fish a couple of days old, it allows the flavor to develop. I think that fish fresh out of the water is almost flavorless (in many cases). make sure to ice it well at all times, except for exposed filets. NEVER put ice on flesh.

Erik.

[pablopabla]

Hi! I have a recipe for Steamed Tilapia with Tau Cheo (preserved soya bean) which you can read at my blog : Hochiak! Delicious Asian Food

It's a simple chinese dish which my mum used to cook.

[greyeaglem]

Saw your thread too late to help with your dinner party. I live two blocks from the Mississippi, and people will eat anything that comes out of that river. 'Course I'm in Minnesota, the lutefisk capital of the world, so that explains it. My friend actually batter fries sheephead, and it's pretty good. There is a recipe we use on all kinds of fish that is very good. You can put it on the grill, or bake in the oven. Ingedients can be tailored to you taste. Essentially it consists of chopped tomatoes, onion, zucchini, mushrooms and garlic with oregano and basil. Place a fish fillet on a square of aluminum foil and top with 1/2 C. tomato mixture. Fold sides over fish and crimp across center and ends to seal. Bake or grill 1/2 hour.

[starlord]

While a bit off-topic, I am responding to those who insist on memorializing the myths that catfish are bottom-feeders or taste like mud. Nothing could be further from the truth.

I was born and raised in Indiana, and we caught and ate a lot of catfish, and never remember any catfish tasting muddy. I live in Arizona now, and still fish for cats in the Urban Lakes Program here.

For anyone who has never been taught how to fish, the old saying about war holds true here. Know your enemy! Catfish, unlike carp, cannot bottom-feed. When setting up your rig to catch cats, have the bait 14 to 18 inches off the bottom, as this is where cats like to take their meals.

Catfish's taste does depend a lot on their diet, but it should never taste like mud. If it does, there is something seriously wrong with that fish, throw it out and wash your mouth out with beer. About 4 cans should do it.

And always remember this prime rule: Friends don't let friends eat farm-raised fish! Blec-c-c-c-h-h-h-h-hhhh!