Recruiting Forum Off Topic Thread III

zhangliao04

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I like to bake Orange Roughy, then cover the filet with a mix of Panko bread crumbs and Aiago or Parmesan cheese, splash with lemon juice, then put under the broiler for a couple of minutes until the bread crumbs/cheese mix starts to brown. With a twice-baked potato. Good stuff.
Gonna have to try this next time I see OR at the store. I usually just lathered it in butter, put lemon pepper seasoning on top and then after baking it I squeeze a lemon over the filet. I love cheese so I will have to try this.
 

BigorangeBoy

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Isn't Tilapia genetically modified? Stuff is foul.
No, it’s a fish native to Africa. They found out years ago that it has the hardiness of carp - but does taste a little better. They have caught a few in the Ocoee as well as TN river system. Luckily they don’t screw up the native species.

One of the bigger Tilapia farms around is in Hamilton County.

I have concerns about some of the “farmed salmon”, some of these farms are in places like Vietnam - they use lots of anibiotics on the fish to deal with diseases from overcrowding AND use pink dye that’s injected into the fish during processing
 
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Crazy Ivan

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Gonna have to try this next time I see OR at the store. I usually just lathered it in butter, put lemon pepper seasoning on top and then after baking it I squeeze a lemon over the filet. I love cheese so I will have to try this.
You are welcome in advance because you will be thanking me. That is good eats.

And yes, the more lemon the better on fish. I splash the fish before I bake it; then before I put it under the broiler, then again on the plate.
 

zhangliao04

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No, it’s a fish native to Africa. They found out years ago that it has the hardiness of carp - but does taste a little better. They have caught a few in the Ocoee as well as TN river system. Luckily they don’t screw up the native species.

One of the bigger Tilapia farms around is in Hamilton County.

I have concerns about some of the “farmed salmon”, some of these farms are in places like Vietnam - they use lots of anibiotics on the fish to deal with diseases from overcrowding AND use pink dye that’s injected into the fish during processing
There is a lot more that is wrong with farmed salmon. Like you said, antibiotics and diseases are huge deals. Then you have the diet they feed them. Sure, it is anchovy-rich and mainly true to their diet, but it is killing off the anchovy population in the oceans which many others species use to feed off of as well. Also, a number of studies have shown that the health benefits have significantly decreased in farmed salmon compared to normal levels. Good fats like the highly diet-important omega's are less than half of the normal levels. Wild caught is the way to go.
 

zhangliao04

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You are welcome in advance because you will be thanking me. That is good eats.

And yes, the more lemon the better on fish. I splash the fish before I bake it; then before I put it under the broiler, then again on the plate.
It's so good. Makes the meat more tender, too. OR doesn't really need more tendering, but maybe a steak fish like Mahi Mahi could.

Have you ever tried cooking a tuna steak? I bought one the other day and am thinking about how to cook it.
 

BigorangeBoy

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There is a lot more that is wrong with farmed salmon. Like you said, antibiotics and diseases are huge deals. Then you have the diet they feed them. Sure, it is anchovy-rich and mainly true to their diet, but it is killing off the anchovy population in the oceans which many others species use to feed off of as well. Also, a number of studies have shown that the health benefits have significantly decreased in farmed salmon compared to normal levels. Good fats like the highly diet-important omega's are less than half of the normal levels. Wild caught is the way to go.
You are 100% correct.
 

TC 83

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Chilean Seabass from Bonefish grill...GOAT
I also had some red snapper from a seafood restaurant in Destin, that sets up at the top with the Seabass from bonefish.
That is a good dish...but Chilean Seabass isn't really a fish. It's really a Patagonian Toothfish....which doesn't sound nearly as appetizing as (in fancy voice) Chilean Seabass.
 
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