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Old 02-24-2007, 12:13 PM   #41
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Quote:
Originally Posted by elcameron
Talapia, AKA Izumi Dai is a very nice fish for sashimi. It is mild yet has a richness that is not unlike a mild tuna. It is great sliced thinly with a citrus marinade, as Ceviche, or just sliced with steamed rice, soy, wasabi, and ginger.
I'll have to try the Ceviche.
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Old 02-24-2007, 03:40 PM   #42
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I've made a few batches of baked Tilapia recently. On it's own it's rather average fish served with a few good sides.

I have made it baked with a spice rub I bought at Kroger though wich I found makes it a very tastey seafood.
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Old 02-24-2007, 05:45 PM   #43
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Interesting about the sushi. Wouldn't have thought of it--and not sure I would trust my sources for its freshness--as in squeaky fresh for sushi. Tilapia gets HIGH marks for being a farmed fish with good methods.
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Old 02-25-2007, 09:49 AM   #44
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Candocook - Here's a link to a company that sells sushi-quality Tilapia (along with many other interesting sushi-quality items). I haven't ordered from them yet, but plan to in the near future.

http://www.catalinaop.com/Tilapia_Izumadai_s/59.htm
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Old 02-25-2007, 11:00 AM   #45
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Might as well share my experiences: I've bought the fillets frozen and individually packed, which is very easy, but I was not impressed with the taste or the flakiness of the fish. Just yesterday my wife decided she wanted to make some fish tacos so I bought 3 whole fish (gutted) and filleted them up. I was sadly disappointed by the amount of meat that was yielded.
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Old 02-25-2007, 11:55 AM   #46
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We like it a lot. Sometimes, I season it, add thinly sliced peppers and grape tomatoes and cook it in parchment on the grill or in the oven.
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