On Jun 21, 7:50 am, "jmcquown" > wrote:
> BoboBonobo wrote:
> > jmcquown wrote:
> >> Bobo Bonobo® wrote:
> >>> On Jun 20, 4:38 pm, "jmcquown" > wrote:
> >>> I do the same with fish, except I usually use black or sometimes
> >>> white pepper and oftem omit the egg wash, but whiting? My mother
> >>> used to make that sometimes, and there aren't enough lemons or
> >>> limes on the planet to make me think of "jack salmon" as edible.
>
> >> LOL More for me! I love whiting. Which of course means the price
> >> will skyrocket.
>
> > I would be quite surprised if that happened.
>
> I wouldn't! Every time I like something that starts out inexpensive (such
> as flank steak, ox tails or tilapia) some TV chef does a show featuring it,
> or it shows up on restaurant menus, and suddenly everyone wants it. And the
> price goes up

Tilapia--thankfully--is still pretty cheap. Now there's a cheap fish
that I love. Unlike pollock, it maintains its structural integrity in
the frying pan. Tastes better that pollock too.
I like hoki as well, and that's also cheap.
>
> Jill

--Bryan