Why You Should Try Tilapia
Until recently, tilapia was not a fish that ever came up in our weekly discussion of potential recipes to develop. We had a vague idea of it as being a second-rate, predominantly farm-raised fish with a muddy taste, so why even go there? Then we learned that tilapia is now the fourth-most-consumed seafood in the United States (after shrimp, tuna, and salmon) and decided that it was time to take a closer look. A tilapia fact-finding mission ensued: We scoured the internet for information and started experimenting in the test kitchen. Boy, were we ever wrong about this fish. Tilapia has a whole lot going for it, including a strong recommendation from a leading consumer watchdog group (see “Three Reasons to Love Tilapia”).
The flesh of tilapia, a freshwater fish, is firm to cook with it.
