Tilapia is In
The current issue of Everyday Food (Martha Stewart’s mini food magazine) profiles Tilapia, a freshwater fish common in Africa, and now available widely in the U.S. The first time we had Tilapia was at Lake Victoria in Tanzania, and we’re excited to see it hitting the markets and restaurant menus at home.
It’s a versatile fish; like flounder, you can bake, broil, steam, sauté and grill. The flesh is low-fat, with a mild and slightly sweet flavor. Tilapia rates high on the Monterey Bay Aquarium’s Seafood Watch Program because it is farm-riased in insland re-circulating systems that have little impact on the environment. They are fed inexpensive vegetable-based foods, which make them a great source of eco-friendly protein.