Embrace Tilapia Despite Its Stigma
Farm-raised tilapia is a sustainable food source, and it can taste delicious too.
“Here, try this.”
I had just started dating this guy when he handed me a plate of deep-fried chunks of fish, salted and crispy, that he cooked himself.
I’m not a huge fish eater, but I felt compelled to try it. I mean, the guy spent all afternoon scaling fish and risking his life with a deep fryer for me, obviously in an attempt to impress me, so I should at least be polite.
And I was pleasantly surprised — not just by his cooking skills but by the fish itself. The white meat was firm and flaky and had a mild taste, if any.
“What kind of fish is this?” I asked, through a mouthful of fish and rice.
“Tilapia,” he replied.
