Tilapia: a blank slate for the culinary creations

Tilapia is a Clean Slate Cooking:

Tilapia pronounced tuh-LAP-ee-yah, he is most cultivated fish in the world. Fallback salmon and catfish in the United States, but only because tilapia is a tropical fish.

Yes, that's the kind of tropical fish: Tilapia are cichlids such as Oscars or African cichlids you see in the pet store. Ate once at school (my friend had graduated and left to go his tank, and that's huge. Okay, I was hungry ...)

Tilapia is becoming more popular because it is relatively cheap taste, neutral, and is one of the most sustainable fish at all. Tilapia are omnivorous, eating insects, plankton and plants, which in turn increases the same friendly environment with such intensity.

Tilapia is native to Africa, where they were grown - perhaps by the ancient Egyptians. Today, most are grown in Latin America, China, Indonesia, and in our southern states. Are extremely invasive that they can survive, but die when the weather gets colder water below 50 degrees.

A typical tilapia is between 1-2 pounds, and are almost always sold as fillets without skin. Find swim in restaurants and markets in Asia, because tanks shall not tolerate predatory. You get to choose who you want to fish in these cases, and will be available on site. Very sporty.

What flavor tilapia? Well ... not much. It is very thin, very white and very rich in protein. And it has almost no taste. I personally find it boring. Give me a rich, fatty tuna or even an anchovy each day. Tilapia is not a "suspect", which is why it is so popular in the United States.

As a chef, think tilapia as a blank slate for every recipe you use. Unlike most fish, where simplicity is the rule, tilapia with nothing else on the disk of the star will be, so this is where this great recipe salsa sauce or a murderer or cooked vegetables selected perfectly damped.

Tilapia works well with Asian dishes - crispy fried whole thing with a spicy sauce Sichuan Rippin - and is ideal for fish tacos.

How to cook? Tilapia is delicate, so better fried, steamed, baked or grilled, it is. Do not eat raw, and does not burn.

Note: You do not find many recipes that are specifically for this site tilapia fish because recipe works well with all kinds of fish fillets. Just find a recipe thread - and little independent of the Tilapia Recipe - recipe or fish, if you get one like that. Think of it as the universal cuisine, fish batter.