By Ginnee Hancock
At this time we have just one variety of fish, tilapia. As a cook my goal is to make this fish every way possible, but not recognize it as tilapia. If store bought tilapia is your idea of tilapia, you would not recognize our fresh from the tank, farm raised fish. Sweet, flaky, white meat, it is perfect. I pan fry it whole, coated with corn meal, Cuban style and I make New England fish chowder with it. Fish tacos, fish salad, ceviche, the possibilities are endless. I will smoke some this weekend when we smoke pork bellies for bacon. Think smoked fish dip, perhaps Finnan Haddie. I also want to salt tilapia, think salted cod, anchovies and other salted or dried and slightly salted fish, like fish jerky. The salted tilapia pizza will be awesome.
I know our fish are raised with kindness in pure fresh water, no chemicals, no antibiotics, and with love. That is as good as it gets in life for them and for us. I prepare them with love, cook them superbly, and honor them at the table.