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.
I am not disagreeing with those who've stated they've had Tilapia which tasted moldy, or rank. I have had the same experience here.
” tilapia farm-raised in China is probably far from fresh by the time it reaches Ontario”
Interesting. All the fresh Tilapia in Cleveland’s Chinatown comes from a company in Erie, Pa.. I go down to Asia Foods, point out a strong swimmer in the tank. Guy nets it, kills it, guts it, and scales it. I bring it straight home, and wash it again. Head stays on, as well as fins and tail. Put it on a fish plate on a big bed of baby carrots. Stuff it with shredded ginger, green onions and carrots. Put some more of that on top. Dribble on some Shaoxing wine and a little sesame oil. Let it sit for 15 minutes, then steam. Shanghai-style steamed fish. Abdo-lutely wonderful! The fish cheeks are worth fightin’ over!
Lately been eatin’ mostly ocean fish though. I watch for sales, and buy a bunch for the freezer.