Tilapia

TILAPIA, from humble origins as a South African “mudfish,” has become an extremely popular fish in the U.S. and Asia. It may also qualify as the most-misspelled fish; both “tilipia” and “tilapia” appear on retail labels. Growing best in temperate waters, tilapia has adapted well to aquaculture; “fish-farms” abound in brackish estuarial waters. The skin of tilapia is strong enough to be used for leather-products in Thailand and China. A mild-flavored fish, tilapia is a good “starter fish” for children (or other family members!) who are not certain about whether they like fish or not. Since fish-lovers tend to be resourceful cooks, our recipes include some novel ways to bring beginners on board. Our tilapia is farm-raised in China. Priced per pound