Tilopia, Tilopia, Tilopia

[Anthony Payne]

I'm one that is in info stage and building, the picture is on paper and in the mind. Now the fish part is now needing to be fed. (no pun intended) I like trout, salmon, steelhead. Now the salmon and steelhead are out, I will have no way to let them travel to the ocean and back. I'm native to the NW so bass catfish blue gill are... well lets just say icky. Now a lot of people seem to grow with Tilopia. Why is this? I have eaten them and find that it is a bland fish. The taste is so delicate the flavor is overridden by spices, butter or any thing put on it that it ends up just protein in the dish. The population is clamoring over this fish. I see it in restaurants, magazines and AP. Why?   

[Anthony Payne]

Pat I know that all of the industry of conventional farming do pick unripe then gas them ship them and gas them again to ripen for sale. I believe that this is the main motivator of the farmers markets movement. For me AP, will give me a chance to grow the heirloom plants, the modified genes I'm not to keen on. I know that some will be hard to find. The keeping of seeds using the process of altering by reproduction old school, selection over time. Not making them cross genes with a fish genes to make them not get frost bite. This thing of messing with my food sicks in my craw. Fattening cows on corn and bone meal feeding fish that are carnivorous corn, all this is a sketchy road to go down. Eat what the nature has given you. Man has tried to kill bugs and has not made one even close to endangered. The bigger, badder, better is killing use making us worse off. (Sorry got on the soapbox.) I will say I prefer my food real. This will mean I will have seasonal produce and diet. Do you grow tomatoes year round? Do you pollinate flowers in the green house? I think we as modern man expects to eat chocolate covered strawberries year round or have all foods right at our finger tips. We don't get chantrelles or huckleberries in spring and summer this is the delight of the seasons. This make it even better to eat the foods that are in season at there highest quality. I think the AP will make my seasons last a little longer.
No really I ran with a rant and this is to be on a fish topic. I know little of the tilapia because I'm a NW fishing guy and was raised on salmon, steelhead, and trout. I think I could have a bite of a challenge with getting my family to eat them. Right now we have about 50 salmon in the freezer we have pink Chinook and coho. We are not short on omega 3 in this house. We have some trout as well. I guess tilapia to this urban redneck is a fish from far away.

[Glenn]

 

As this video suggests, I think that a chef's artistic palette helps to present the best and complete flavor to our palate. And to get the most flavor from our food we really need to appreciate it enough to use it all.

[Anthony Payne]

Fish stock is used in the sauces. I use the whole animal when hunting, I take heart, liver, and make stock out the of bones. Chefs at my school told us not to make stock out of salmon, but my family has been doing it since before I was born. They say it's to fatty, gives too strong of a fish taste. I say bully it's salmon and that a good thing. Yes you can add mass flavor into the fish by reducing the stock and then cooking your fish in it. it turns into a glaze almost. I wonder if you could make imitation shrimp or craw fish out of tilapia? as this fish has a delicate flavor. Fast growth could be something to market to reduce food cost in recipes. 

[Pat James]

It grew tomatoes for the first full year I had my greenhouse. after that I did not. actually tomatoes are very easy as they self-pollinate. just shake the plant when you walk around them. I also grow heirloom stuff. Tried to keep my tomato varieties separate, but know I messed up my peppers. Not sure if they crossed or if I mixed the seeds by accident./>

Anthony Payne said:

Pat I know that all of the industry of conventional farming do pick unripe then gas them ship them and gas them again to ripen for sale. I believe that this is the main motivator of the farmers markets movement. For me AP, will give me a chance to grow the heirloom plants, the modified genes I'm not to keen on. I know that some will be hard to find. The keeping of seeds using the process of altering by reproduction old school, selection over time. Not making them cross genes with a fish genes to make them not get frost bite. This thing of messing with my food sicks in my craw. Fattening cows on corn and bone meal feeding fish that are carnivorous corn, all this is a sketchy road to go down. Eat what the nature has given you. Man has tried to kill bugs and has not made one even close to endangered. The bigger, badder, better is killing use making us worse off. (Sorry got on the soapbox.) I will say I prefer my food real. This will mean I will have seasonal produce and diet. Do you grow tomatoes year round? Do you pollinate flowers in the green house? I think we as modern man expects to eat chocolate covered strawberries year round or have all foods right at our finger tips. We don't get chantrelles or huckleberries in spring and summer this is the delight of the seasons. This make it even better to eat the foods that are in season at there highest quality. I think the AP will make my seasons last a little longer.
No really I ran with a rant and this is to be on a fish topic. I know little of the tilapia because I'm a NW fishing guy and was raised on salmon, steelhead, and trout. I think I could have a bite of a challenge with getting my family to eat them. Right now we have about 50 salmon in the freezer we have pink Chinook and coho. We are not short on omega 3 in this house. We have some trout as well. I guess tilapia to this urban redneck is a fish from far away.

[Anthony Payne]

What is this dropsy? Is like an eating disorder? Or is this a genetic problem? Or an inbreeding thing.

This a big problem with tilapia? 

Is there a cure or is like whirling disease?   

[Anthony Payne]

That's cool it's about tilapia right  

[Alex Veidel]

Here's an example:

http://bacontoday.com/top-10-reasons-bacon-is-actually-healthy-for-...

But I'm not just basing my opinion on one article. I haven't done the research myself, but I'm friends with a few, non-related individuals who did their own research years ago and came to the same conclusion.

Now I'm hungry for bacon...thanks.

Steve R said:

Bacon is by far the best lubricant for your arteries i always say! If you keep them lubed up nothing will stick thats how it works right? :P

[Alex Veidel]

Lol, Randall, I know exactly what that's like :) You gotta use the forum in wellness of mind and body, or you can find yourself becoming a real jerk sometimes. I think it has something to do with the lack of the immediate feedback you'd get in a normal conversation.

I've definitely said some things I regret on here because of a long day at work....

Randall Wimbish said:

Good point Glen. Sorry guys I had a fever when I said that.

[Anthony Payne]

I have read the same things, thanks for the urge for bacon. The bad parts of bacon is the sodium nitrates. Some manufacturers can cure, smoke, and package a slab of pork belly in eight hours. More and more manufacturers are moving to a smoke cure using less and less pink salts, making them healthy again. Not only I'm I building a green house for AP, I'm building a smoke house for smoke curing meats. This is an old fashioned way of keeping meats safe to eat without refrigeration. Charcuterie is an old art that is getting lost in the modern world.

 

Permalink Reply by Alex Veidel 7 minutes ago

Here's an example:

http://bacontoday.com/top-10-reasons-bacon-is-actually-healthy-for-...

But I'm not just basing my opinion on one article. I haven't done the research myself, but I'm friends with a few, non-related individuals who did their own research years ago and came to the same conclusion.

Now I'm hungry for bacon...thanks.

Steve R said:

Bacon is by far the best lubricant for your arteries i always say! If you keep them lubed up nothing will stick thats how it works right? :P

[Anthony Payne]

That sounds like I will try this, I have eaten dinner and now I'm hungry again. Pork belly has to come from a lazy fat gluten of a pend up pig, they run to much in the wild to say alive to fat.

[Glenn]

I've eaten bear belly "bearcon" that taste nearly like feral hog. And know the secret is a humane unstressed slaughter and  a very clean butcher/processing.

Genetic/bio engineers will finally earn their keep and place of honor in society, Only after they come up with brussel sprouts that taste like bacon and are as fun to come by as a rainbow trout with a fly rod on a mountain stream.

[Anthony Payne]

Glen like like it

Genetic/bio engineers will finally earn their keep and place of honor in society, Only after they come up with brussel sprouts that taste like bacon and are as fun to come by as a rainbow trout with a fly rod on a mountain stream.

I have near heard of that bearcon, sounds interesting.