Tilapia

**scienceteacher** · 10-25-2006, 08:16 AM

Anyone here eat tilapia and if so how and any nutritional facts?

Tried it this weekend and liked it alot. I did however dredge it lightly in flour and cook it in Olive Oil.<=Too much of a cheat?

**ChocoChick** · 10-25-2006, 08:18 AM

http://ag.arizona.edu/azaqua/ista/nutrition.htm

**stahlhart** · 10-25-2006, 08:37 AM

Were you at a restaurant? If so, are you certain that it was tilapia?

/one hears things about the restaurant business

**scienceteacher** · 10-25-2006, 08:39 AM

Originally Posted by stahlhart

Were you at a restaurant? If so, are you certain that it was tilapia?

/one hears things about the restaurant business

Bought it from the fish market and cooked it myself. I am not a big fish eater other than a 3oz bag of tuna/day, but this fish was very good.

**Rob170** · 10-25-2006, 08:42 AM

I Eat Talapia at least 3 times a week. i love that Sh*t. It's my favorite fish.

**Baldsnake** · 10-25-2006, 08:42 AM

Amazing...ate my first one just yesterday....broiled. Firm white fish. Rather good. Little critter comes from the rice patties in Nam and Cambodia where it keeps the insects in check and provides fish poop for rice fertilizer and good protein for people. Now grown in fish farms here in deserts of USA and all thru Mexico and south. Sucker can survive in clear or muddy water. Temps below 54 deg. zap the little fellows so don't try to grow your own protein in Buffalo.

**scienceteacher** · 10-25-2006, 08:46 AM

Originally Posted by Baldsnake

Amazing...ate my first one just yesterday....broiled. Firm white fish. Rather good. .

Did you season it with anything other than salt and pepper?

I'm thinking some Old Bay tonight.

There are several farms around here that are raising them.

**bigbridrol** · 10-25-2006, 08:48 AM

i love tilapia.

a fish that i think tastes similar is catfish which is actually my favorite if u Cajon it up

**Rob170** · 10-25-2006, 08:50 AM

Originally Posted by scienceteacher

Did you season it with anything other than salt and pepper?

I'm thinking some Old Bay tonight.

There are several farms around here that are raising them.

MAN I LOVE OLD BAY!!!!

Old bay talapia with rice.

**stahlhart** · 10-25-2006, 08:56 AM

Originally Posted by scienceteacher

Bought it from the fish market and cooked it myself. I am not a big fish eater other than a 3oz bag of tuna/day, but this fish was very good.

Ah, okay, good. It was just that I had run across an news article recently -- I think that it might have been referring to restaurants in Florida, but I can't precisely remember now -- where you'd think you were ordering tilapia, but the fish that actually arrived on your plate was something else... either restuarants thought that that's what it was when they got it and were making an innocent mistake, or knew all along that it wasn't and were pulling a fast one on the customers. I'll keep trying to see if I can locate it.

edit: found it -- I remembered tilapia, but it was actually this that was being substituted for something else, not the other way around; I stand corrected...

http://www.sptimes.com/2006/08/06/Ta....shtml?grouper

/correctly remembered Florida, though
//uh-oh...

**Baldsnake** · 10-25-2006, 08:57 AM

Squeeze of lemon. What is OLD BAY. Sounds murky?

**scienceteacher** · 10-25-2006, 09:00 AM

Originally Posted by Baldsnake

Squeeze of lemon. What is OLD BAY. Sounds murky?

It's a seasoning used in the south mainly I would guess. Kindof like Cajun.

http://www.mccormick.com/productdetail.cfm?ID=6216

**JYD** · 10-25-2006, 09:02 AM

I tried it for the first time this weekend as well. I'm sold.

Originally Posted by Baldsnake

Amazing...ate my first one just yesterday....broiled. Firm white fish. Rather good. Little critter comes from the rice patties in Nam and Cambodia where it keeps the insects in check and provides fish poop for rice fertilizer and good protein for people. Now grown in fish farms here in deserts of USA and all thru Mexico and south. Sucker can survive in clear or muddy water. Temps below 54 deg. zap the little fellows so don't try to grow your own protein in Buffalo.

That might be in nature, but the ones in the market are probably raised in farms in China.

**resurrected** · 10-25-2006, 09:21 AM

I make talapia this way:
1 bag of stir fry vegetables
4-5 filets of talapia
4tbs of sesame oil
seasoned salt
onion and garlic to taste
Start with the sesame oil, then, I cook the filets till just turn ing white, then add in vegatables. cook all until done then seaon to taste with above seasonings.

**gnatz** · 10-25-2006, 09:28 AM

What is OLD BAY. Sounds murky?

OLD BAY is da bomb!!!! Especially when doused on steamed blue crabs!!!

**jtroster** · 10-25-2006, 10:15 AM

Tilapia is a very versatile fish. We stir fry it using various Chinese recipes, or bake it with preserved lemons (see the recipe thread).

**mrtwister007** · 10-25-2006, 10:24 AM

It's also relatively inexpensive compared to Salmon, Tuna and Trout (or at least it is around here.

**Hibiscus09** · 10-25-2006, 10:33 AM

I bake my tilapia (using spray Pam). It's then topped with bruchetta and feta cheese. Yum!

**joed** · 10-25-2006, 10:40 AM

Originally Posted by JYD

...That might be in nature, but the ones in the market are probably raised in farms in China.

There's a guy here who just harvested a couple of tons of tilapia from his ponds on the east coast.

Snake, FYI:
http://www.old-bay.com/obproductdetail.cfm?ID=6216

**bodyrokk** · 10-25-2006, 12:39 PM

awesome seasoning..on shrimp

Gnats you ever have old bay shrimp from chicken EDS in dewey beach? yummy!!!!!

**QUALITYGUY1** · 10-25-2006, 12:44 PM

Originally Posted by QUALITYGUY1

2 Talapia Filets (per person) placed on HD foil lightly sprayed w/olive oil
lightly spray filet tops w/olive oil
sprinkle w/coarse black pepper and then cover filets with chopped fresh chives, dill, parsley & top with lemon slices
wrap in foil like a sealed pouch
OVEN: 450 for 15 min.
GRILL: Med heat ~15 (pouch will expand like jiffy pop then cook for ~ 3-5 more min.

While fish is cooking:
Steam veggies to the bite in the same type of pouch on the grill, along with the fish, with a bit of water added to the pouch (I use fresh green beans, asparagus, brussel sprouts, or zuccinni...usually)
Nuke a Sweet Potato wrapped in plastic wrap ~10 min.

Virtually no cleanup and very healthy & good protein!...~35 grams

I love the stuff as well!

**DarinK** · 10-25-2006, 12:53 PM

Originally Posted by gnatz

OLD BAY is da bomb!!!! Especially when doused on steamed blue crabs!!!

I have to give you reps for that! Old bay!
I have been eating a pound of tilapia a day lately. A little salt and pepper broiled.

**Hibiscus09** · 10-25-2006, 01:14 PM

I've never tried Old Bay on Tilapia, but I love it in Frogmore Stew. Yum!

http://www.findarticles.com/p/articl...08/ai_n9257367

**GREENFEATHER** · 10-25-2006, 01:23 PM

First off, dfk, you're eating my tilapia if they are ones that are domestic. If not you're getting a VERY inferior product from China!! Always buy American when it comes to fish. I've seen some of the tox screens from the foreign stuff and it's damned well frightening!! Let's not go on a mercury rant again folks, there's been enough excitement here the last few day!

There are about 80 different species from the genus Tilapia, Paratilapia, Oerochromis and Astrotilapia, all of which are edible. They "can" survive down to 50 degree water, but they won't thrive or grow at those temps. They like their water above 70 degrees. Most are mouthbrooders which means either the male or female carry the eggs and young until they're 1-3 cm long or they can't fit in the mouth anymore. After that, they're looked after for a few more weeks, then they're on thier own.

Old Bay was named after the mighty Chesapeake, it's made in Hunt Valley, Maryland. If you have sodium issues be careful with it, it's chock full of salt!!!

If you're interested in growing your own, here's a site to help you out, I'm always available as well. This is what my dissertation was written on.

http://www.thefishsite.com/

Here's an image of a mothbrooding female tilapia, sorry ladies, I was looking for a male, I didn't find one. Most are maternal , but about 40% are paternal mouthbrooders.

**ScottC** · 10-25-2006, 01:30 PM

Originally Posted by mrtwister007

It's also relatively inexpensive compared to Salmon, Tuna and Trout (or at least it is around here.

I can get tilapia frozen in bags for $4.99 at Aldi's. A bag is 2.5lbs I believe...

Being a very mild whitefish, almost any seasoning you enjoy will work fine with it. I enjoy basic lemon, or a homemade blackening or cajun rub.

**Mark1T** · 10-25-2006, 04:20 PM

Originally Posted by GREENFEATHER

First off, dfk, you're eating my tilapia if they are ones that are domestic. If not you're getting a VERY inferior product from China!! Always buy American when it comes to fish. I've seen some of the tox screens from the foreign stuff and it's damned well frightening!!

You have convinced me. That's why you are the Chief of all Green-ness

**ChickenTuna** · 10-25-2006, 04:50 PM

I love tilapia, they sell it at Sam's so I get a huge pack and eat it all week.

**gnatz** · 11-06-2006, 02:57 PM

Originally Posted by bodyrokk

awesome seasoning..on shrimp

Gnats you ever have old bay shrimp from chicken EDS in dewey beach? yummy!!!!!

Yes I have. And they were fabulous as always. If you've been to Chicken Eds, then you're familiar with the Starboard and the Bottle and Cork too?!

I was in Dewey this past weekend. Took the kids to the 2006 World Championship Punkin Chunkin festival. It was the first time that I'd ever gone. I didn't know what to expect. Boy, was I surprised. These were some serious machines (pics from last year's festival, http://www.punkinchunkin.com/gallery.htm). If I'm not mistaken, I think that one of the "human powered" chunkers tossed a 9-lb. pumpkin something like 2500-ft.

It was incredible.

**ScottC** · 11-06-2006, 03:19 PM

Originally Posted by ChickenTuna

I love tilapia, they sell it at Sam's so I get a huge pack and eat it all week.

Hmm...I will have to check out Sam's. My wife bought 10lbs of lean ground beef (90% lean) from there yesterday for under $20.

...but we are eating Tilapia tonight.

**GREENFEATHER** · 11-06-2006, 04:01 PM

Scott, you're a tad too far away to be getting mine, lol!!

The Ultimate Shrimp Boil-

1-pint Guinness Stout
1-pint water
1-pint cider vinegar DO NOT USE DISTILLED VINEGAR!!!!
3-5 tbs Old Bay Seasoning I likem spicy so it's 5 for me.
1-Vidalia onion quartered
2 lbs shrimp

Use the beer bottle as your measure. Bring the beer, water, vinegar, onion quarters and seasoning to a rolling boil.

Add shrimp. BOIL FOR 6 MINS MAX!!!

Peel and enjoy!

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