Myrl Jeffcoat wrote:
On Apr 8, 8:07 am, "Nancy Young" wrote:
I see people talk about muddy tasting catfish and tilapia.
Today I got my Cook's Illustrated and they discussed this.
Long story short, they recommend an acid soak first, and their
acidic soak of choice is buttermilk. Soak for an hour before
cooking ... rinse off the buttermilk, pat dry and proceed with
the recipe.

FWIW.

nancy


I have noticed the "muddy" taste occassionally with tilapia. In the
past much of the tilapia was coming from Ecuador, but more recently,
it's been coming from China, and that' when I noticed the muddy flavor
more.

There was a report awhile back about tilapia from China, not being all
that safe. I've curtailed buying most anything I can, which emanates
from that country, until they get their quality control act together.

Myrl Jeffcoat

The last tilapia I saw was a product of Costa Rica. I love tilapia but I
didn't get any that shopping trip.

Jill