spacer
spacer search

Recipe Cook

Search
spacer
header
Subscribe Now!

Join the 16,000 Recipe and cooking champs who get free practical know-how and Case Studies from us every week:
 
Home

Home
Tilapia Recipes

Tilapia Recipes

 

Hailed as "the fish of the new millennium" and "the new orange roughy", Tilapia (pronounced Til AH pe ah) has rapidly gained consumer recognition in the United States. Consumption in America, which reached about 145 million lbs. of whole weight in 2000, has been growing at over 35% a year for the past 8 years. Tilapia traces its origin to the Nile River and has been farm raised for decades. The ancient Egyptians and the epicurean Greeks appreciated its culinary potential. Aristotle is believed to have given the fish its name Tilapia niloticus (fish of the Nile) in 300 BC.

 

Tilapia is now the sixth most popular type of fish consumed in the United States.

 

Legend says that tilapia was the fish Christ multiplied a thousand fold to feed the masses. Tilapia is also referred to as St. Peter's fish. A member of the Cichlid family, these fish look much like a snapper or perch and can live in either fresh or salt water.

 

Types of Tilapia

There are many varieties of tilapia. However, the two best suited for aquaculture are the red tilapia (Oreochromis mossambica) and the black tilapia (Oreochromis niloticus). Although both strains can be raised in either fresh or brackish water, black tilapias usually are most suited to the fresh water than the red. The fillets are only slightly different in color. Fillets of both red and black tilapia, when raised correctly, will have a similar, mild taste.

Since Tilapia absorbs flavor from the water its raised in, wild tilapia can have a muddy or inconsistent flavor while aqua cultured tilapia with reliable water sources, the right feed, and carefully monitored growth will taste mild and sweet. It is important to buy tilapia from a company with a reliable water source.

 

We grow the genetic strain "Tilapia/Nile Nilotica", generally considered the best for cultivation. Our fish are harvested after one year of growth at an average weight of two pounds. Tilapia is fed an all-natural, nutritionally balanced diet of grain and protein. Tilapia fillets are white, firm, and moist. They are very mild in flavor and accept sauces well. Our water sources ensure a very mild, delicate taste, a taste and texture similar to sole. Tilapia can also be used successfully in recipes calling for snapper, sole, cod, haddock, pompano, flounder, sea bass, or orange roughy. Easily poached, broiled, sautéed, grilled, baked, microwaved, steamed, fried, "blackened", stir-fried, or as an ingredient in bouillabaisse and other fish soups, Rain Forest Tilapia makes a very versatile menu item, and is a popular and nutritious fish for the whole family.
 
Cajun Recipes

Cajun Recipes

 

Word Cajun used (for Louisiana descendants of Acadians). Usually, the word Cajun is used to describe those French people from south Louisiana. But the term Acadian is sometimes used; and when one looks into it, they find that their ancestors in fact were Acadians from Canada.

 

Acadians and Cajuns are the same ... yet they are different. The Acadians were French settlers who settled the area (now known as Nova Scotia) in the 1600's. In the mid 18th century, they were exiled by the British. Over the following 30 years, several thousand of the exiled Acadians made their way to south Louisiana.

Over the next 100+ years, the Acadians became the dominant culture in certain areas of south Louisiana. They retained much of their culture, and absorbed some of the other cultural influences. The German, Spanish, French, English, Indian and other cultures added to the Acadian culture to produce the Cajun culture. The word "Cajun" comes from the word "Acadian", just as "Injun" is a variant of the word "Indian."

So, the Acadians were French settlers in 17th-18th century Canada. When they were exiled, they were no longer a single group. But the Acadian people survived in other cultures ... sometimes merging into those cultures, and sometimes (as in south Louisiana) being a dominant culture. Today's Cajuns may have roots that go back to the Acadians. But along the way, you will probably find German, French, Spanish, etc. ancestors that merged with the Acadians.

Onions, bellpeppers, and garlic are often referred to as the "Holy Trinity" in Cajun cooking. Nearly every dish contains them and they are added early in the dish preparation.

 

Boudin (boo-dahn) is about as Cajun a dish as they get. Traditionally, boudin is a sausage stuffed with pork and rice. Recently, shrimp, crawfish, and alligator have been added to the list of meats used. Rice in a sausage may sound strange, but originally the rice was added to stretch the meat.

 

Since boudin seems to be a very popular search on Great Cajun Cooking, I decided to share making boudin here with you.

 

Roux is the basic ingredient many recipes here at Great Cajun Cooking. Roux is an equal mixture of oil and flour used to thicken sauces and gravys. It has a unique flavor all it's own, a good roux is ESSENTIAL in most Cajun recipes.
 
More...
<< Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>

Results 73 - 78 of 364
[ Back ]
spacer
Latest News

 
spacer