Tuesday, April 8, 2008


Tilapia (pronounced /təˌlɑpiə/) is the common name for nearly a hundred species of cichlid fishes from the tilapiine cichlid tribe. Tilapias inhabit a variety of fresh and, less commonly, brackish water habitats from shallow streams and ponds through to rivers, lakes, and estuaries. Most tilapias are omnivorous with a preference for soft aquatic vegetation and detritus. They have historically been of major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world (see tilapia in aquaculture). Where tilapia have been deliberately or accidentally introduced, they have frequently become problematic invasive species (see tilapia as exotic species).

How in the world did this incredibly common fish become the hottest fish in the land.
I was walking through midtown Manhattan the other day and passed no less than three restaurants within a three square block area that had some sort of Tilapia special.

Don't get me wrong, I just bought some Tilapia the other day. In my neighborhood, it's a bargain at $6.99 a pound, but I seem to remember a few years ago when this delicate fish wasn't so trendy and it cost something like $2.99 or $3.99 a pound.
Flounder prices have always been high, but there's no reason to jack up the price of Tilapia and price it on a menu like it's some sort of rare seafood. I say we begin a Tilapia revolt. Do your part. Refuse to eat Tilapia and start eating Bluefish. I say instead of making Tilapia the new flounder we make Bluefish, the new Tilapia. Are you with me on this one?

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