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3/1/2010 4:08:34 PM EDT
[#1]
Quoted:
seems like this fish is on menus be it grilled, fried, baked, poached, seeviche etc...

is it gutter fish or what?
3/1/2010 4:09:34 PM EDT
[#2]
Quoted:

Quoted:
My pet fish Doug, who is a Tilapia Buttikoferi says,

 
See, they even have ass and gheyness in their latin name.  

Now I know the origin of metrofaggotry.  Fucking tilapia.  

Damn commies.  


Goddamit my fish is not a commie!

You can stick your hand in the tank though and see what it does to your fingers. I have to wear gloves or use tongs to move stuff around.
3/1/2010 4:10:04 PM EDT
[#3]



Quoted:


Just a fancy name for bottom feeding trash catfish.


FAIL.



It is a cichlid.  Meaning it has scales, not a catfish which are scaleless.  And traif.



 
3/1/2010 4:12:35 PM EDT
[#4]



Quoted:



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.
Probably because they are both cichlids.





 
3/1/2010 4:14:05 PM EDT
[#5]
I ate a lot of Tilapia for a while. It was cheap and versatile (mild white fish). Then I heard a doc on Fox News saying it was as bad for your heart as bacon.

If I'm going to eat something as bad for me as bacon...its going to be bacon. So, no more tilapia.

3/1/2010 4:15:03 PM EDT
[#6]



Quoted:





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.

 


Swine are not "fed crap".  Cooked soybean meal, oats, corn and cottonseed cake.  With added minerals and vitamins.



 
3/1/2010 4:15:27 PM EDT
[#7]
WHERE DO SOME OF YOU PEOPLE GET YOUR INFORMATION?





Jeez - this is ridiculous. It eats poop? Really? BETTER NOT EAT CHICKEN OR PORK.





This is an interesting article about Tilapia from the Washington Post: http://www.washingtonpost.com/wp-dyn/content/article/2007/08/07/AR2007080700470.html


Two Sides to Every Tilapia




It's Mild and Eco-Friendly. Consumers
Have Caught On, but Chefs Aren't Hooked.




By Walter Nicholls

Washington Post Staff Writer




Wednesday, August 8, 2007















It's the fish that chefs love to hate but shoppers prize, and both for
the same reason: This fish isn't fishy. The consumers are winning the
debate, though, and tilapia is swimming its way to ubiquity, thanks to
selective breeding programs, improvements in farming efficiency, skilled
marketing and the commitment of some big grocery chains.











That it's ecologically sustainable and relatively cheap doesn't hurt,
either. In just a few years, Americans' annual consumption of tilapia
has quadrupled, from a quarter-pound per person in 2003 to a full pound
in 2006. The National Marine Fisheries Service now ranks it as the
fifth-most-consumed seafood in the nation, still far behind shrimp (at
4.4 pounds per person a year) but growing fast. Researchers think
tilapia is destined to be one of the most important farmed seafood
products of the century.








But then there's the taste, or lack of it. What plenty of customers
appreciate as versatility is also what gives tilapia a bad name among
chefs who think mildness isn't a virtue. Bob Kinkead, chef-owner of
Kinkead's in Foggy Bottom and Colvin Run Tavern in Vienna, didn't pull
any punches when asked about tilapia, calling it "insipid," "spongelike"
and "inferior."








"Not in my restaurant," he declared. "Never sold it, won't sell it."








At Seven Seas Restaurant in Rockville, though, shimmering  tilapia have
been making their way from tank to table for 20 years. When a customer
orders, say, fried tilapia in Hunan sauce, a server first carries the
live, flopping fish to the table in a plastic bucket. In the time it
takes to finish the shrimp wonton soup, out comes the same specimen ––
now crisp and spicy –– that was swimming 20 minutes before.








In this country, owner Edward Shen could be considered a tilapia
pioneer. In the mid-1980s, the average American had never heard of this
firm-fleshed North African native, also known as the Nile perch. "In the
beginning, I had to go to a little house on the Eastern Shore, where
they were raised in the back yard," says Shen, who says he sells about
100 whole fish per week.








Tilapia has been farm-raised as far back as ancient Egypt, and now such
farming occurs in more than 85 countries. The fish is widely available
in many chain restaurants and in most supermarkets, where it's sold
freshly filleted, frozen and, in some stores, live. Shen's tilapia
travel from an aquaculture farm in southern Virginia to the kitchen door
at Seven Seas in a truck equipped with aerated holding tanks.








At Red Lobster restaurants, where tilapia is served grilled, blackened,
broiled or stuffed with lobster and crab meat, sales of the fish have
doubled over the past three years. "With customers, it's one of the most
popular seafood products," says company spokeswoman Wendy Spirduso.
"Americans tend to like mild-tasting fish, and our chefs call it a blank
canvas, open to changing flavors."








Chef Jeff Black of the Black Restaurant Group, which includes the
seafood bistro BlackSalt in the Palisades, is one of the few upscale
chefs in Washington to use the fish, which can sometimes be found on his
lunch menu. "Fried, in a fish taco, it's delicious," Black says.
"Raised properly, it's a nice fish."








Tilapia's biggest boom is in imports, which make up as much as 95
percent of tilapia consumed in this country: 349 million pounds last
year, up 17 percent from 2005. The overwhelming majority of the imports
are frozen fillets from China. In June, the U.S. Food and Drug
Administration imposed a  ban on imports of five types of farmed seafood
from China, including shrimp and catfish, but tilapia imports were not
affected.








Fresh fillets come primarily from Ecuador, Honduras and Costa Rica.
There is no tilapia season; the fish is available year-round.
Wild-caught hybrids are common in warm waters of Africa and Southeast
Asia, but farmed varieties, raised in a controlled environment, are said
to have a more desirable flavor.








Most of the U.S. farm-raised tilapia, about 20 million pounds per year,
is sold live at Asian markets and restaurants in this country. In the
mid-Atlantic, Blue Ridge Aquaculture in Martinsville, Va., raises nearly
4 million pounds each year.








At retail, imported fresh fillets sell for about $5 to $6 per pound,
frozen fillets from China for about $2 per pound. Tilapia from U.S.
farms, where  operating costs are higher, is the most expensive, about
$8 to $10 per pound. In comparison, at fishmonger M. Slavin & Sons
in Arlington, fresh flounder sells for about $12 per pound, and fillets
of fluke –– another mild, white-fleshed fish –– go for about $13 per
pound.








Kevin Fitzsimmons, a professor of environmental science at the
University of Arizona who has worked with tilapia farms for 25 years,
traces the fish's turning point to the early 1990s.








"That's when you had the selective breeding programs, in Brazil, in
Thailand and in the Philippines," Fitzsimmons said before leaving
recently to work on aquaculture restoration projects in Indonesia. "The
average size went from under one pound to two pounds, producing
center-of-the-plate portions with fillets of five to seven ounces. That
made a big difference."








As the tilapia grew in size, so did the aquaculture farms in developing
countries: above and below hydroelectric dams, in lakes and in raceways.
Larger, inland and more technologically advanced indoor systems were
developed with little, if any, pollution risks.








The Monterey Bay Aquarium's consumer guide to ocean-friendly fish gives
U.S.-farmed tilapia its "best" rating and Central American-farmed
tilapia a "good" rating. It advises consumers to "avoid" tilapia
imported from China and Taiwan, where it says "pollution and weak
management are common."








Chef Barton Seaver, who promotes the use of eco-friendly seafood at his
new Hook restaurant in Georgetown, says that "as far as sustainability,
it's where we need to go." He calls tilapia "a great choice: a
vegetarian fish that is fast-growing and largely disease-resistant."
Still, he prefers wild-caught fish and says tilapia is not up to his
restaurant's "taste standards." Seaver instead serves delicately
flavored tautog from waters off South Carolina and more assertive
barracuda from Trinidad and Tobago.








Unlike farm-raised salmon that are fed fish meal and have been shown to
contain polychlorinated biphenyls (PCBs), contaminants and antibiotics,
tilapia are hardy herbivores that grow well in high densities. Tilapia
produced in China, where there are hundreds of thousands of tilapia
farms and more than 100 processing plants, can sometimes have an off-,
muddy or grassy taste after consuming certain types of algae. But
Fitzsimmons disagrees with the Monterey Bay rating and says that, for
the most part, "the Chinese do a pretty good job" with tilapia.








Marketing executives at Rain Forest Aquaculture, a Costa Rican company
that was among the first to bring fresh tilapia fillets to this country
in early 1990, credits supermarkets with creating the tilapia explosion.








"It was retail that drove the growth," says spokesman Jim Nunneley.
"Grocery store chains like Costco and Wegmans saw the potential of a
mild, white-fleshed fish when no one knew what it was, and they have
done a tremendous job. The pioneers were not chefs, who don't want
anything to do with farm-raised fish."








Still, early on, restaurateurs such as Shen of Seven Seas recognized
that for Chinese cooking, tilapia was perfect.








"You can taste the other flavors and ingredients, the ginger and garlic,
and [tilapia] are so easy to marinate," says Shen, a native of Taiwan,
where he says live tilapia sales are common. "Live tilapia: That's as
fresh as you can get."








But that's not Shen's only reason for serving them. "They are tough,
consistent and the only fish that survives in the tank," he says. "Try
that with a rockfish, and they are upside down."









So let's see:


* It's easy to farm


* It's cheap (I see about $3/pound for fillets)


* It won't deplete the oceans


* It's fish, which is a great source of protein and very low in fat


* It has virtually no flavor.

* It isn't being fed "crap".





All you snobs in here need to lighten up. No, it's not a culinary treat, but it's not BAD either. If you want to spend $10/pound on salmon (which has probably been fed fish meal - aka DEAD FISH), then no problem. I love salmon also, but I can't afford to eat it as often as I can tilapia. Just don't compare the hamburger of the fish world to prime rib.

 
3/1/2010 4:22:15 PM EDT
[#8]
Quoted:

Quoted:
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.
Probably because they are both cichlids.

 

Crappie are sunfish

Rio Grande perch is the only cichlid native in the US.
3/1/2010 4:31:33 PM EDT
[#9]
It Tilapia teh "new wave" of fish?  First it was COd, those got diminished, tehn Whitefish, now Tilapia.  Hell, I never heard/saw of tilapia until a few years ago.
3/1/2010 4:36:38 PM EDT
[#10]
matures in less than 1 year - very limited breeding in the us - it does not like cold water.  Unless you get to very S. Texas - they can only survive (in Texas) in power plant lakes - and then can not take the usual weak of downtime cleaning in the winter.  I think they kill off at 45 or so.
3/1/2010 4:37:37 PM EDT
[#11]
Arent they raised as a by product in duck farming in asia, once the pond is so polluted with duck crap the tilapia really start to grow big eating the duck crap ?
No Likey
3/1/2010 4:41:28 PM EDT
[#12]
Quoted:
It Tilapia teh "new wave" of fish?  First it was COd, those got diminished, tehn Whitefish, now Tilapia.  Hell, I never heard/saw of tilapia until a few years ago.


Cod is a very clean open ocean fish.  And not cheap any more.

I love Cod but it's considered very 'fishy' and not bland, the opposite of Tilapia.

Baked Cod with a side of Mac and Cheese is great Lenten Fare.
3/1/2010 4:43:14 PM EDT
[#13]
We have it in lakes and pits all over this area. We call it Nile perch.
3/1/2010 4:48:43 PM EDT
[#14]
Quoted:
Quoted:
It Tilapia teh "new wave" of fish?  First it was COd, those got diminished, tehn Whitefish, now Tilapia.  Hell, I never heard/saw of tilapia until a few years ago.


Cod is a very clean open ocean fish.  And not cheap any more.

I love Cod but it's considered very 'fishy' and not bland, the opposite of Tilapia.

Baked Cod with a side of Mac and Cheese is great Lenten Fare.


I went to the store a few months back to get some cod fillets . It was raised in china

3/1/2010 4:49:30 PM EDT
[#15]
Cheap, garbage fish, that is only semi-popular because other fish is more expensive. Thrives in polluted water that kills other fish. Sewage eater. Always tastes dirty to me and I won't eat it.
3/1/2010 4:51:10 PM EDT
[#16]
Pan fried tilapia is GTG!
3/1/2010 4:51:23 PM EDT
[#17]
See the episode of "Dirty Jobs" about fish farming.  Tilapia are not discriminating eaters.
3/1/2010 4:52:38 PM EDT
[#18]
Quoted:
Cheap, garbage fish, that is only semi-popular because other fish is more expensive. Thrives in polluted water that kills other fish. Sewage eater. Always tastes dirty to me and I won't eat it.



I hear they market different fish as tilapia.I have never had any that tasted dirty or muddy.
3/1/2010 4:52:46 PM EDT
[#19]
Quoted:
Quoted:
Quoted:
It Tilapia teh "new wave" of fish?  First it was COd, those got diminished, tehn Whitefish, now Tilapia.  Hell, I never heard/saw of tilapia until a few years ago.


Cod is a very clean open ocean fish.  And not cheap any more.

I love Cod but it's considered very 'fishy' and not bland, the opposite of Tilapia.

Baked Cod with a side of Mac and Cheese is great Lenten Fare.


I went to the store a few months back to get some cod fillets . It was raised in china



Sounds fishy (NPI) - I always understood Cod to be an Atlantic Ocean fish.
3/1/2010 4:53:00 PM EDT
[#20]
It's good stuff! Basa is also good
3/1/2010 4:53:41 PM EDT
[#21]
aka California Carp
3/1/2010 4:58:51 PM EDT
[#22]
Only worth buying if it's cheap (and I'm talking neighborhood of 3 bucks a Lb cheap), and then only if it was farm raised in the US .... I won't EVER eat a tilapia from Singapore, Thailand or China. God only knows what kinds of chemical soup they're swimming around in over there.

Give me a filet of Wild Alaskan Salmon any day of the week.
3/1/2010 5:00:31 PM EDT
[#23]
http://www.youtube.com/watch?v=qGoR4dbE1os

Gross, I USED to like Tilapia....damnit.
3/1/2010 5:01:03 PM EDT
[#24]
Quoted:
Farm fish.


This, and I have been unable to find any that wasn't raised in China-even going to stores other than Walmart. Every store in my area that sells tilapia sells "Farm raised product of China". The last batch I had, 2 years ago, tasted like shit. If you want captive raised cichlids, go to the pet shop and buy the biggest oscar you can find. At least it will be raised in the USA.
3/1/2010 5:02:24 PM EDT
[#25]



Quoted:



Give me a filet of Wild Alaskan Salmon any day of the week.


"This 'HAMBURGER' stuff is nasty. Give me PRIME RIB any day of the week."








 
3/1/2010 5:03:16 PM EDT
[#26]
3/1/2010 5:05:49 PM EDT
[#27]
I've only had it a few times, but every time it's been mushy.  Flounder fillets aren't all that much more expensive and a lot better IMO.  
3/1/2010 5:06:07 PM EDT
[#28]
Quoted:

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.
 


I get my livestock meat from a local farmer who raises them right. A lot of my pork is free(pig breaks a leg going onto or coming off the truck, has to be put down. FIL calls and says put in your order at the locker)
3/1/2010 5:07:09 PM EDT
[#29]
OK. I give up. Tilapia is indeed poop. It eats poop, and it's meat is made from poop. Dirty Jobs is the be-all-end-all authority on Tilapia Aquaculture. Obviously, the explosion in popularity here in the US is because people like to eat poop, and they truly enjoy eating fish that tastes like poop. All fish comes from China, and it's all polluted, and inspection of incoming meat by the FDA never happens. I will from now on eat only Beluga caviar, Maine lobster and wild-caught pacific salmon like the rest of the fine diners in GD.

3/1/2010 5:09:11 PM EDT
[#30]
Quoted:
I eat it weekly. Its cheap. and is very good for you. Zero fat with 20grams of protein.

Its a bland fish, I use Old Bay seasoning and lemon pepper seasoning.

I get a can of okra and tomatoes and mix it all up. Makes a nice healthy meal.


This from a guy with a MADCOW avatar!

J/K ya kno!

3/1/2010 5:09:19 PM EDT
[#31]
Quoted:
Just a fancy name for bottom feeding trash catfish.

INCORRECT!

A catfish would NEVER be seen in, or survive, the filth that tilapia grow in.
DO NOT WANT!

3/1/2010 5:12:05 PM EDT
[#32]
Disgusting shit eater fish !
3/1/2010 5:19:13 PM EDT
[#33]
Quoted:
OK. I give up. Tilapia is indeed poop. It eats poop, and it's meat is made from poop. Dirty Jobs is the be-all-end-all authority on Tilapia Aquaculture. Obviously, the explosion in popularity here in the US is because people like to eat poop, and they truly enjoy eating fish that tastes like poop. All fish comes from China, and it's all polluted, and inspection of incoming meat by the FDA never happens. I will from now on eat only Beluga caviar, Maine lobster and wild-caught pacific salmon like the rest of the fine diners in GD.


You forgot the first rule of arfcom "if it's popular it's crap." (The easiest way of appearing to be discriminating is to condemn the popular choice.)
3/1/2010 5:19:43 PM EDT
[#34]



Quoted:



Quoted:

OK. I give up. Tilapia is indeed poop. It eats poop, and it's meat is made from poop. Dirty Jobs is the be-all-end-all authority on Tilapia Aquaculture. Obviously, the explosion in popularity here in the US is because people like to eat poop, and they truly enjoy eating fish that tastes like poop. All fish comes from China, and it's all polluted, and inspection of incoming meat by the FDA never happens. I will from now on eat only Beluga caviar, Maine lobster and wild-caught pacific salmon like the rest of the fine diners in GD.


You forgot the first rule of arfcom "if it's popular it's crap." (The easiest way of appearing to be discriminating is to condemn the popular choice.)








 
3/1/2010 5:23:18 PM EDT
[#35]
Quoted:
Just a fancy name for bottom feeding trash catfish.


That's an insult to catfish! Tilapia is absolute crap.
3/1/2010 5:37:09 PM EDT
[#36]
Quoted:
They farm here it with other fish, so it eats the shit.  

Imagine the species of shit provider in a place where the USDA has no jurisdiction.  

I don't trust Asian food production, nor any farm raised fish outside the US and Canada.  YMMV.  I am not eating that shit.  


There it is.  The Chinese can't get dog food right, so how can we trust their production of human food?

3/1/2010 5:48:08 PM EDT
[#37]
It's good, if cooked well.

I have to laugh at all the know-nothings who won't eat it because it "eats fish shit."  
3/1/2010 5:52:09 PM EDT
[#38]
Quoted:
I eat it weekly. Its cheap. and is very good for you. Zero fat with 20grams of protein.

Its a bland fish, I use Old Bay seasoning and lemon pepper seasoning.

I get a can of okra and tomatoes and mix it all up. Makes a nice healthy meal.


Omega 6...

3/1/2010 5:57:51 PM EDT
[#39]
I've had it once, and liked it.

It was at Squid Lips.
3/1/2010 5:59:17 PM EDT
[#40]
gutter fish... and most of it is farmed in China.
3/1/2010 5:59:46 PM EDT
[#41]



Quoted:


I've run across some canned stuff that was made in China also, smoked oysters and some canned tuna if I remember right.


I bought some Safeway brand tuna, it's made in Thailand and it's actually the best canned tuna I have had in years.



 
3/1/2010 6:00:13 PM EDT
[#42]



Quoted:


Same amount of cholesterol as bacon. 55mg


ZOMG!



ONE EGG HAS EIGHT TIMES THE CHOLESTEROL OF A SERVING OF TILAPIA!  









I know I'm never eating another egg!!!!



 
3/1/2010 6:00:50 PM EDT
[#43]
Quoted:
It's good, if cooked well.

I have to laugh at all the know-nothings who won't eat it because it "eats fish shit."  [lol}


I don't eat it because the bulk of it I see is produced in China. I'm not eating anything from there, knowingly anyway.
3/1/2010 6:02:55 PM EDT
[#44]
Quoted:
Quoted:
seems like this fish is on menus be it grilled, fried, baked, poached, seeviche etc...

is it gutter fish or what?




I'm pretty sure that I saw a National Geographic film once that showed a school of Tilapia swimming around the the backside of a hippo and chowing down on the effluence coming out of the hippo. They were really grooving on it too.
3/1/2010 6:03:31 PM EDT
[#45]
I will say that it is a cheap/inexpensive fish.
IMO, it also isn't a very tasty fish - very bland.
I can eat it but it wouldn't be my first choice.
3/1/2010 6:04:32 PM EDT
[#46]
I stick with Salmon.

HH
3/1/2010 6:05:26 PM EDT
[#47]
Quoted:
I stick with Salmon.

HH


Yup!
3/1/2010 6:07:00 PM EDT
[#48]
Quoted:
Quoted:
OK. I give up. Tilapia is indeed poop. It eats poop, and it's meat is made from poop. Dirty Jobs is the be-all-end-all authority on Tilapia Aquaculture. Obviously, the explosion in popularity here in the US is because people like to eat poop, and they truly enjoy eating fish that tastes like poop. All fish comes from China, and it's all polluted, and inspection of incoming meat by the FDA never happens. I will from now on eat only Beluga caviar, Maine lobster and wild-caught pacific salmon like the rest of the fine diners in GD.


You forgot the first rule of arfcom "if it's popular it's crap." (The easiest way of appearing to be discriminating is to condemn the popular choice.)


[sniff] when you're a multi-millionaire investment banker who dates a supermodel and vacations in Gstaad you can afford to be discriminating.

Tilapia's biggest boom is in imports, which make up as much as 95 percent of tilapia consumed in this country: 349 million pounds last year, up 17 percent from 2005. The overwhelming majority of the imports are frozen fillets from China. In June, the U.S. Food and Drug Administration imposed a ban on imports of five types of farmed seafood from China, including shrimp and catfish, but tilapia imports were not affected.


I hereby bequeath my 1# of annual talapia to Zhukov. Enjoy


3/1/2010 6:08:41 PM EDT
[#49]
Quoted:
absolute crap

why would anyone eat that?



this
3/1/2010 6:09:46 PM EDT
[#50]
Quoted:
Quoted:
Who cares, good for fish tacos


this,  dust with lemon pepper, then sautee with butter.  BOOM fish taco goodness


Do you fry it up or bake or what? I like it but fish tacos sound pretty good. I did get food poison from it once, projectile vomiting. I still like it though.

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