"notbob" wrote in message
...
On 2008-04-08, Nancy Young wrote:

cooking ... rinse off the buttermilk, pat dry and proceed with
the recipe.

Argghh!...... leave the b-milk on and bread it. Why waste good b-milk?

I think I would just have to buy a type of fish I actually like the flavor
of.


** Posted from http://www.teranews.com **

"James Silverton" wrote in message
news:j5NKj.8122$qB1.7389@trnddc07...
Marl wrote on Tue, 8 Apr 2008 09:25:09 -0700 (PDT):

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

I suppose traditionally raised tilapia might well have a muddy taste since
they were grown in the shallow muddy waters of rice paddies before the
fields were drained to ripen and harvest the rice. It's really a very
efficient use of space.

Let's be honest, I don't like the texture of tilapia even ones I've
selected from those swimming in a tank.

Interesting. I like tilapia but have a problem with the texture of catfish.
It has the same sinewy texture as mako shark.

However, I've been off tilapia since an episode of 'dirty jobs' showed a
fish farmer using tilapia to clean the tanks of farm raised striped bass.
And yes, they sell the tilapia when they get big enough.

Jon

James Silverton wrote:

*Marl *wrote *on Tue, 8 Apr 2008 09:25:09 -0700 (PDT):

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

I suppose traditionally raised tilapia might well have a muddy
taste since they were grown in the shallow muddy waters of rice
paddies before the fields were drained to ripen and harvest the
rice. It's really a very efficient use of space.

Let's be honest, I don't like the texture of tilapia even ones
I've selected from those swimming in a tank.


IIRC they were even the "featured fish" in the enclosed ecosystem of
the movie _Biodome_, which is a dumb parody of the Biosphere project
fiasco of a few years ago...


--
Best
Greg

cybercat fishes:


"Janet Bostwick" wrote in message

...





Nancy Young wrote:
"aem" wrote

snip

I'm with you. *The one time I tried tilapia, there was a texture thing
that I didn't like. *Of course, I'm not much for eating fish, I like
flounder and cod, with the occasional wild salmon.

And there isn't enough buttermilk to make me eat bluefish again.

nancy

O.k., now I understand. . .you like flounder, cod and salmon. *I couldn't
figure out why you wouldn't like tilapia. *I don't like flounder, cod and
salmon. *It's a texture thingy. *I do believe, though, that almost any
kind of fish can have that muddy taste. *I think you have to know and
choose your sources first of all and then after that I think it is a crap
shoot.
Janet

I have never tasted this alleged "muddy" taste, and I make catfish
regularly. Mine is always fresh and clean tasting.


That's because you most probably have never had *wild - caught*
catfish, cyberpussy...the catfish we buy in the stupormarket is all
farm - raised these daze.

If you ever had a really muddy catfish, you'd know it from the stench
it emits whilst cooking...not too dissimilar from *your* body odor in
fact.

:-p


--
Best
Greg

On Apr 8, 9:31*am, "James Silverton"
wrote:
*Marl *wrote *on Tue, 8 Apr 2008 09:25:09 -0700 (PDT):

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

I suppose traditionally raised tilapia might well have a muddy
taste since they were grown in the shallow muddy waters of rice
paddies before the fields were drained to ripen and harvest the
rice. It's really a very efficient use of space.

Let's be honest, I don't like the texture of tilapia even ones
I've selected from those swimming in a tank.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

A number of years ago, I visited my Dad who was living in Little Rock.
He took us out to a very popular restaurant that specialized in deep-
fried everything, including dill pickles (yuk). The restaurant was
situated in the middle of this extremely muddy pond with decks all
around the outside. After a truly horrible dinner, we walked outside
to see people feeding leftover hushpuppies to the catfish in the pond,
where they must have gotten their fish from. I'll take halibut &
salmon, please!

"Janet Bostwick" wrote

Nancy Young wrote:

I'm with you. The one time I tried tilapia, there was a texture thing
that I didn't like. Of course, I'm not much for eating fish, I like
flounder and cod, with the occasional wild salmon.

O.k., now I understand. . .you like flounder, cod and salmon. I couldn't
figure out why you wouldn't like tilapia. I don't like flounder, cod and
salmon. It's a texture thingy. I do believe, though, that almost any
kind of fish can have that muddy taste. I think you have to know and
choose your sources first of all and then after that I think it is a crap
shoot.

I only posted the info because other people here often remark on the
muddy flavors, and there it was in print, the same complaint and a
solution.

nancy

"Michael "Dog3"" wrote

"Nancy Young" dropped this

I'm with you. The one time I tried tilapia, there was a texture thing
that I didn't like. Of course, I'm not much for eating fish, I like
flounder and cod, with the occasional wild salmon.

And there isn't enough buttermilk to make me eat bluefish again.

Hon, we should never go out to dinner for fish together I don't like
catfish and love tilapia. Now, I've never tried bluefish that I know of.
What's the deal with it?

The guy down the street from us used to go fishing for blues
and he'd bring the leftovers to my parents. Wow, what a
boon, free fish! Ugh, it's so strong and fishy, and all us kids would
just want to croak, we knew we'd be eating bluefish for the
next few days.

nancy

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

Nancy Young wrote:

I see people talk about muddy tasting catfish and tilapia.

Catfish and carp, sure. But not tilapia IME.

-sw

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

In the one Indian cookbook I have (written and published in India) lime
juice is the recommended acid for treating seasonally-muddy fish.

On 2008-04-08, Michael "Dog3" wrote:

Pardon my ignorance but wouldn't the "muddy" taste permeate the buttermilk?

Frankly, I don't buy into the bmilk-removes-muddy-taste in the first place
and find the whole premise of muddy tasting catfish to be dubious in the
second. How is a bottom feeding fish most commonly found in muddy silt
laden water supposed to taste, like it lives in Perrier water? Gimme a
break. I've eaten catfish from all over the US and it always tastes just
fine to me, and without the help of buttermilk. Now, if you want to use
buttermilk to coat that fish before you dredge in cornmeal, I'll even help.


nb

"notbob" wrote in message
...
On 2008-04-08, Michael "Dog3" wrote:

Pardon my ignorance but wouldn't the "muddy" taste permeate the
buttermilk?

Frankly, I don't buy into the bmilk-removes-muddy-taste in the first place
and find the whole premise of muddy tasting catfish to be dubious in the
second. How is a bottom feeding fish most commonly found in muddy silt
laden water supposed to taste, like it lives in Perrier water? Gimme a
break. I've eaten catfish from all over the US and it always tastes just
fine to me, and without the help of buttermilk. Now, if you want to use
buttermilk to coat that fish before you dredge in cornmeal, I'll even
help.




hahaha! Somebody with some sense!


** Posted from http://www.teranews.com **

On Tue, 8 Apr 2008 11:07:16 -0400, "Nancy Young"
wrote:

Today I got my Cook's Illustrated and they discussed this.

Cook's Illustrated podcasts have to be the most informative "learning"
out there. Fine Cooking and Cook's Illustrated are the definative
source for learning.

"Sqwertz" wrote in message
...
Nancy Young wrote:

I see people talk about muddy tasting catfish and tilapia.

Catfish and carp, sure. But not tilapia IME.

Not IME, either. Pretty much all of the tilapia I buy around here (mostly
from Ecuador) is good stuff. Weis frequently has filets on sale, and I love
the loins I've found at Costco.

Mary

On Tue 08 Apr 2008 06:59:03p, MareCat told us...

"Sqwertz" wrote in message
...
Nancy Young wrote:

I see people talk about muddy tasting catfish and tilapia.

Catfish and carp, sure. But not tilapia IME.

Not IME, either. Pretty much all of the tilapia I buy around here
(mostly from Ecuador) is good stuff. Weis frequently has filets on sale,
and I love the loins I've found at Costco.

Mary

I have eaten catfish all my life and fairly often. I have yet to have
eaten one that tasted muddy.

--
Wayne Boatwright
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