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To: -YYZ-
Tilapia, like sanddabs, various soles, is a delicate fish. What this means is, it doesn't do so well being packed on ice and then thawed, and how many times. All delicate fishes should be fresh and eaten as soon as possible.

Egads, I'm used to FRESH ALASKAN CRAB. Since I've been here on the east coast, I've turned my nose up at the so-called Alaskan crabs more than not. Why? It's old, it's gone through various temps: It's not as fresh as one would get while on the west coast. So, I'm now eating East/South fish I never really had available to me on the West Coast. And loving the tastes of the newer-to-me fishes!

77 posted on 07/08/2008 10:17:19 AM PDT by Alia
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To: Alia

You may be correct. I think it’s safe to say that tilapia farm-raised in China is probably far from fresh by the time it reaches Ontario, where I live, or Maine, where I had it in a restaurant. Why they were serving farm-raised fish from China in Maine kind of mystifies me. I would think that flash-freezing it once and then keeping it that way until use wouldn’t affect the flavor too much. Strange that both times that I ate it, months and a thousand miles apart, it had the same odd flavor. I’ve never been all that keen on any of the cheap fishes with supposedly delicate flavors, though.


78 posted on 07/08/2008 10:52:22 AM PDT by -YYZ- (Strong like bull, smart like ox.)
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