Quoting Dale Shipp to Dave Drum <=-

What's your stance on tilapia?

Until I can see that it is [...] raised under sanitary
conditions, I won't buy it nor eat it.

I've only had tilapia once and I was not impressed with it. The
flavour was very mild, almost non-existent, and the texture,
often described as delicate, was soft and mushy.

I prefer firm fleshed fish like mako shark, swordfish, tuna and
marlin, oily fish like salmon and char, and full flavoured fish like
anchovies, sardines, herring, mackerel and Boston bluefish.

I am not too concerned with the idea that animal waste ends up in
fish ponds as there is an intermediate step: the manure nutrients
encourage the growth of algae which is the food vegetarian tilapia
eat and that cycle (animal waste -> plant food -> animal food)
occurs in nature everywhere all the time.

I am a bit concerned however about possible excessive amounts and/or
illegal pesticides and antibiotics etc. in fish from dicey countries.

From what I've read about farmed tilapia ...

Best: U.S., Canada, and Ecuador

O.K.: Taiwan, Honduras, Mexico. Indonesia, Egypt

Worst: Vietnam, China, Panama, Columbia

If available and labelled, Aquaculture Stewardship Council (ASC) or
Best Aquaculture Practices (BAP) certified fish is definitely safe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Fish Baked in Hot Coals
Categories: Lithuanian, Fish
Yield: 4 servings

1 Fresh fish
100 g (3 oz) bacon,
Cut into thin strips
1 Onion, sliced
Salt and pepper to taste

Prepare fish for baking. Stuff fish with bacon, onion and pepper.
Sprinkle salt on the outside. Wrap stuffed fish in brown paper and
place into hot coals and bake for about 30 minutes.

Eat with black bread or with hot potatoes baked in same coals.

This fish dish is a favorite among fishermen, hunters and campers.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Give it a dumb hipster name and jack up the price.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-24-19 22:38, Jim Weller <=-
spoke to Dale Shipp about Tilapia <=-

Quoting Dale Shipp to Dave Drum <=-

What's your stance on tilapia?

Until I can see that it is [...] raised under sanitary
conditions, I won't buy it nor eat it.

I've only had tilapia once and I was not impressed with it. The
flavour was very mild, almost non-existent, and the texture,
often described as delicate, was soft and mushy.

I would say the same thing about flounder I have eaten.

I prefer firm fleshed fish like mako shark, swordfish, tuna and
marlin, oily fish like salmon and char, and full flavoured fish like anchovies, sardines, herring, mackerel and Boston bluefish.

Pretty much agree with you except for shark. I have had shark twice.
Both times it had a very unpleasant taste -- and a smell like urine.

I am not too concerned with the idea that animal waste ends up in
fish ponds as there is an intermediate step: the manure nutrients encourage the growth of algae which is the food vegetarian tilapia
eat and that cycle (animal waste -> plant food -> animal food)
occurs in nature everywhere all the time.

I could agree with that -- but what about human waste?

I am a bit concerned however about possible excessive amounts and/or illegal pesticides and antibiotics etc. in fish from dicey countries.

Exactly.

From what I've read about farmed tilapia ...

Best: U.S., Canada, and Ecuador

Even then, sounds like you would not buy it again. I also think that
I'd pass.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fried Skate - Icelandic
Categories: Fish, Ethnic, Appetizer
Yield: 6 servings

MMMMM----------------------------FISH---------------------------------
2 lb Skate fillets
OR Icelandic Flounder
4 tb Flour
pn Salt to taste
pn Pepper to taste
3 tb Cannola oil

MMMMM---------------------------SAUCE--------------------------------
3 tb Butter
3 oz Finely chopped hazelnuts
OR chopped pecans
1 1/2 c Dry white wine

MMMMM--------------------------GARNISH-------------------------------
Lemon wedges

Dredge fish pieces lightly in flour seasoned with salt and pepper.
Cut a diamond pattern into the flesh, but not through the skin.

In non stick saute pan, heat oil over medium high heat and brown fish
quickly on both sides (about three minutes for skate, two minutes for
flounder) Remove fish to a paper towel and keep warm. Drain off
excess oil from the pan.

In same pan, heat butter over medium heat. Saute nuts in butter until
lightly toasted. Add wine. Reduce mixture by half.

Arrange fish on six plates and pour sauce over. Serve with lemon
wedges.

Columbia Flier April 11, 1996

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:32:17, 26 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

I am not too concerned with the idea that animal waste ends up in
fish ponds as there is an intermediate step: the manure nutrients encourage the growth of algae which is the food vegetarian tilapia
eat and that cycle (animal waste -> plant food -> animal food)
occurs in nature everywhere all the time.

I could agree with that -- but what about human waste?

Human waste is no better/worse than animal waste except for the mental
picture of the cannibalistic aspects.

I am a bit concerned however about possible excessive amounts and/or illegal pesticides and antibiotics etc. in fish from dicey countries.

Exactly.

From what I've read about farmed tilapia ...

Best: U.S., Canada, and Ecuador

Even then, sounds like you would not buy it again. I also think
that I'd pass.

I'd pass even were the tilapia/swai raised in Minnesota's "Sky Blue
Waters" by Norwegian bachelor farmers using nothing but home grown
grain as feed. It's a taste (none) /texture (mushy) thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Gregory's Baked Halibut w/Whole Roasted Carrots & Gi
Categories: Seafood, Vegetables, Herbs, Chilies, Citrus
Yield: 4 servings

MMMMM--------------------------CARROTS-------------------------------
1 lb Whole, baby carrots;
- unpeeled, tops trimmed
- w/some green stem left on
1 md Red onion; halved, sliced
8 cl Garlic
1/2 Red jalapeno; in 1/4"
- slices
2 tb Olive oil
1/4 ts Salt

MMMMM--------------------------HALIBUT-------------------------------
4 (5 oz ea) pieces halibut *
1/4 ts Salt
1/4 ts Crushed chile flakes
4 tb Olive oil

MMMMM----------------------GLAZE & GARNISH---------------------------
1 1/2 c Orange juice
1/4 c Maple syrup
1 (1 1/2") piece ginger;
- peeled, minced
1/2 ts Salt
4 tb Cilantro leaves; some stem
- left on

* You can substitute cod, fluke, or flounder for the
halibut.

To make the carrots, set the oven to 375°F/190°C.

Scrub the carrots to clean them, then rinse and pat dry.
Place them on a large baking sheet. Add the onion,
garlic, and jalapeno. Drizzle with the 2 tablespoons oil
and toss to coat. Season with the 1/4 teaspoon salt.
Roast for about 25 minutes, or until tender and easily
pierced with a knife. The onion should be caramelized
and the jalapeno slightly charred.

To make the fish, pat the halibut dry with a paper
towel. Season with the 1/4 teaspoon salt and chili
powder. Drizzle the fish with the 4 tablespoons oil,
then rub all over to coat (both sides). Place the fish
on a second baking sheet and bake in the lower third of
the oven for the last 10 minutes of the vegetable cook
time, or until opaque and just cooked through.

To make the glaze, combine the orange juice, maple
syrup, ginger, and 1/2 teaspoon salt in a medium
saucepan over high heat. Bring to a boil and cook,
stirring occasionally, until reduced by two-thirds (to
about 1/2 cup) and thickened, about 15 minutes. Remove
from heat.

Divide the carrots among four plates. Top with the
halibut and drizzle with the glaze. Sprinkle with the
cilantro leaves.

Serves 4.

Chef Gregory Gourdet

RECIPE FROM: https://www.runnersworld.com

Uncle Dirty Dave's Archives

MMMMM

... I've known what it is to be hungry, but always went right to a restaurant.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 03-26-19 12:05, Dave Drum <=-
spoke to Dale Shipp about Tilapia <=-

I could agree with that -- but what about human waste?

Human waste is no better/worse than animal waste except for the mental picture of the cannibalistic aspects.

Human waste can carry all sorts of pategins, e.g. e-coli which is often
from human waste deposited in the picking fields of farms that do not
give adequate facilities for their migrant workers.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Braunschweiger Spread #2*
Categories: Appetizers, Easy
Yield: 1 Batch

16 oz Braunschweiger sausage
2 tb Dill pickle juice
3 dr Hot sauce (or to taste)
8 oz Cream cheese - room temp
-(divided)
1/4 c Finely chopped onions
1/4 c Mayo
1 t Worcestershire sauce
(or to taste)
1/4 t Garlic salt
1/4 c Finely chopped dill pickles
(or more to taste)

Mix braunschweiger, mayo, pickle juice, Worcestershire sauce, hot
sauce, garlic salt and 1/3 of the cream cheese. Blend until smooth.
Mix in the chopped pickles and onions.

Spray bowl with vegetable spray, pack meat mixture into bowl.

When ready to serve, bring remaining cream cheese to room temperature.
Unmold meat and frost with the cream cheese. Place on serving plate
and serve with crackers or cocktail rye bread.

Collection Cookbook

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:12:44, 27 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I could agree with that -- but what about human waste?

Human waste is no better/worse than animal waste except for the mental picture of the cannibalistic aspects.

Human waste can carry all sorts of pategins, e.g. e-coli which is often from human waste deposited in the picking fields of farms that do not
give adequate facilities for their migrant workers.

You'll want to be cautious in your rice purchases then. Asian rice paddies are often fertilised with "night soil" - on purpose.

Escherichia coli, also known as E. coli, is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms. (thank you Wikipedia)

So, not all that different from cows, pigs or raccoons.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raccoon Kabobs (Ringtail Surprise)
Categories: Five, Game, Sauces, Vegetables
Yield: 6 Servings

2 lb Reasonably fresh roadkilled
- raccoon; in 1" cubes
1/2 c Homemade French dressing
2 Green peppers; in squares
1 lg Onion; in 1" dice
1/3 lb Mushroom caps.

Place raccoon cubes in a ceramic bowl and pour dressing
over cubes. Let marinate two or more hours. Remove cubes,
reserving marinade. Alternate raccoon cubes with pepper
squares, onion pieces and mushroom caps on skewers.

Brush all with reserved marinade and broil over hot coals
until done to desired degree. Turn frequently and baste
with marinade as needed.

Serves six.

Roadkill Recipes; www.globe-guardian.com/archives/

MM Format by Dave Drum - 12 September 1997

Uncle Dirty Dave's Archives

MMMMM

... A husband who decides to surprise his wife is often much surprised himself.

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